Porto

Surely West Town can't be mistaken for the seaside of Galicia, Spain or Portugal, however, your senses can fully enjoy this edge of 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 three open kitchens. Choose a la carte or a five- or 10-course tasting menu allowing a more immersive experience in this special cuisine. 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, Portugeuse dumplings and the unique use of fresh seaweed for natural salinity in various dishes. 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.