Porto

Surely West Town can't be mistaken for the seaside of Galicia, Spain or Portugal, however, your senses can fully enjoy the Atlantic coast at Porto. Fresh, wild caught fish is imported weekly from Portugal and Galicia and dances on Porto's grills and woodburning ovens in two open kitchens. There may not be other spots in the Midwest to try Galician uni and razor clams, house cured sardines with Basque pepper sauce, citrus-cured Spanish mackerel, and the unique use of fresh seaweed for natural salinity in various dishes. The Porto atrium, complete with a a wood-burning fire grill and a dry ager, opens in spring and a Sunday Family Supper rolls out, too. There are sliding doors that open when weather permits. The roster of sherries, Ports and Madeiras is the largest in Chicago and the music serenades with sounds from the African coast to Rio and the Algarve.