Friday Food Insider: A taste of Portugal comes to Portland’s East End

Photo / Alexis Wells The menu at Douro includes various tinned fish options including (pictured here) sardines with pickled veggies, toasted bread and mustard.

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By Alexis Wells

Walking into this new Portuguese-style restaurant is a sensory experience: You're greeted by a colorful stack of vintage sardine tins.

The open bar is humming with energy, the tables are designed with blue and white tile and covered with towers of oysters, lobster and shrimp. There are fresh flowers at every turn, and the decor is fresh, exuding coastal elegance.

Photo / Alexis Wells

The seafood tower included lobster with salmon roe, raw oysters, shrimp and muscles.

Finally, there is an unmistakable aroma of something incredible coming from the kitchen. It’s clear from the start — this place is anything but ordinary.

The menu served on family and friends night was a whole experience, featuring tinned fish. The cod was very delicate, accompanied by a lemony white sauce, which burst with flavor from the addition of salmon roe and capers. The chicken was tender and juicy, with a balance of sweet and spicy flavors. The mushroom and farro dish I am still thinking about had a creaminess from the egg yolk on top, and the mushrooms were soft and well-seasoned. The roasted potatoes were crispy, warm and had a touch of paprika.

Photo / Alexis Wells

Pictured is pastel de nata, a Portuguese egg custard tart pastry.

To conclude, a pastel de nata, a Portuguese custard tart featured a flaky pastry shell and rich, creamy, caramelized egg custard filling. It was served with a medium-dry, maple-tasting wine that complemented the flavors in the tart.

About the restaurant

Douro is on Portland's East End, across the street from a sister restaurant, Twelve, at 110 Thames St. It is expected to open on Oct. 9.

The team behind this, the Prentice Hospitality Group, includes chefs Colin Wyatt and Jim Stein, executive pastry chef Georgia Macon, general manager Aaron Wood, lead bartender and cocktail menu creator Matt Im and Carrie Nolan, who oversees the wine program.

Photo / Alexis Wells

Pictured is the kitchen staff of Douro.

"Our team’s focus has always been on creating spaces that Portland doesn’t yet have — with thoughtful design, food and service that add to the city’s culture and diversity of offerings," Casey Prentice, CEO and managing partner of the Prentice Organization and the Foreside Development Co., told Mainebiz. "Douro is an extension of that commitment."

Photo / Alexis Wells

The 3,300-square-foot restaurant will seat approximately 100 guests and has space for private dining.

The restaurant was designed in partnership with Woodhull, a Portland design firm.

The 3,300-square-foot restaurant will accommodate approximately 100 guests and features a private dining space.

The hours of operation will be 3:30 to 8:30 p.m., Monday through Thursday, and 11:30 a.m. to 8:30 p.m., Friday through Sunday, with brunch available from 11:30 a.m. to 3:30 p.m.

About the menu

The menu at Douro will feature Portuguese cuisine, with a focus on locally sourced seafood.

Photo / Alexis Wells

Pictured is the mushroom and Ferro dish.

Menu items include a seafood tower and the Cataplana, a classic Portuguese seafood dish traditionally served in a copper pot, as well as little neck clams, almond torte, mussels toast, tinned fish and more.

The cocktail menu will feature a floral spritz, a mint margarita and non-alcoholic options.

Douro’s beverage program, called Wine Pub, was designed to make "interesting wines more approachable and available to all." Carrie Nolan, who oversees the wine program, told Mainebiz at the friends and family night. Wine is available by the half glass, full glass, large pour, carafe or bottle.

"The menu is more focused on seafood, but we really wanted to showcase our New England seafood and really put together a menu format that is going to be approachable, and will have different styles of eating," said the executive chef, Colin Wyatt. "You have snacks, you could share a bunch of food with a lot of friends, you could also do a traditional appetizer and entree. We love Portuguese flavors and we like the simplicity of Portuguese food."

"There are a lot of New England seafood restaurants in Maine, but we wanted to do something a little bit different," he continued. "I love New England seafood restaurants, but it's a crowded market and I was ready for something a little bit different."

Reader Feedback

What new restaurants in other parts of the state should be on our radar? The Mainebiz Food Insider wants to hear from you! Contact Alexis Wells at awells@mainebiz.biz.

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