The wood-burning oven remains busy even after the restaurant is closed, its embers slowly turning fish bones into a rich stock or helping to enrich the flavors of an over-night ibérico pork cheek stew, cooking it “grandma-style” says Campos. Leftover herbs get a second life as various infusions used in Porto’s cocktails.Guests may be surprised to learn that fresh seaweed—seven different kinds in fact—plays an important role at Porto, as it does in the cuisine of Galicia, adding a natural salinity and distinct flavor to the dishes in which it is used. In addition to a la carte offerings, two Tasting Menus offer a choice of 5 or 10 courses, allowing guests to have a curated experience and try dishes not available on the dinner menu. (312) 600-6338

1600 W. Chicago Ave., Chicago, IL 60622