Carne de porco à alentejana is the dish that explains Portugal to people who've never eaten it: pork from the field, clams from the coast, one pan, no argument.
The signature. Pork and clams cooked together with potatoes — salt, sea, and pork fat doing the work.
The dish reviewers name first. Charred outside, tender through, olive oil and lemon.
Start here while the table decides. They arrive hot and disappear faster than anyone plans for.
For the person at the table who says they don't like seafood, and the one who came for it.
There is a separate bar area and a dining room that people describe as classy without being formal — the kind of place where a birthday table and two people eating quietly can happen at the same time, ten feet apart.
It's a neighbourhood restaurant on Stirling, not a downtown one. Which is why the portions are what they are and the bill is what it is.
Stand-in photos · the real room and plates get shot on site
South of downtown off Courtland, with parking at the door — worth the five minutes out of the core.
Call before you come. Hours here vary by season and no listing agrees with another, so the phone is the reliable answer — and it's how you hold a table on a Friday.