West Village, Manhattan · restaurant
A Portuguese restaurant built around the spirit of the suckling pig, where the menu draws from Northern Portugal and nearly everything is designed to be shared. The Chicken Piri Piri uses Shenandoah Valley organic half chicken with housemade piri piri sauce, the octopus salad arrives impossibly tender, and the wine list pulls exclusively from Portugal - well-curated and worth exploring slowly. For groups of four or more, the traditional suckling pig dinner can be reserved a week out, which is exactly the kind of meal worth planning around.
Crisp-grilled extra-large octopus served with zesty salsa verde, a bed of arugula and Vesuvio tomato
Shenandoah Valley organic half chicken roasted with piri piri sauce, smoked paprika, parsley, lemon
4- to 6-week-old suckling pig basted and slow-roasted until the meat becomes incredibly tender