O'porto Restaurant

My husband and I had dinner here and the evening began fine. We started with drinks at the bar. Nice bar, wonderful bartender, Portuguese wine and beer very good at reasonable prices. We moved to the dining room and continued with what seemed to be a night out going very well, we loved the atmosphere and the staff was wonderful. Unfortunately the food was very disappointing and a couple of things that we ordered were not as described on the menu. We started with the Sauteed Spicy Portuguese Chourico and Shrimp with Mixed Salad Garnish and the Portuguese fried potato chips with 4 dips. The potato chip appetizer was very good. The chourico and shrimp were not very spicy, it was rather bland, and they left out the mixed salad garnish. Our entrees were worse. My husband got the bouillabaisse and it came in a bowl the size of a small soup bowl, small portions of seafood and the broth barely covered the bottom of the bowl. The side of saffron rice was good. My entree was a joke. I ordered the 8oz sirloin and grilled shrimp with fried potatoes and sauteed vegetables and what I got was a piece of shoe leather, 3 small shrimp, and some fried potatoes. The sauteed vegetables consisted of 1 small slice of grilled tomato (I am not kidding!). My husband ordered desert and he got the smallest slice of chocolate cake I have ever seen. It?s too bad, the restaurant seemed to have potential, but we were very, very disappointed in the food. We will not go back to O?Porto?s and we would not recommend this restaurant to anyone.\r Pros: bar was nice, staff was very good Cons: food was bad more

We visited O'Porto during the Taste of Hartford 2007 celebration. We had a reservation and were seated immediately at a table facing the relatively large outside patio. The special 3-course menu offered a choice of 3 appetizers, 4 entrees and 3 desserts for only $20.07. I chose the crepes recheados - two crispy crepes stuffed with shirmp and crab with a small amount of tomato borth. My entree arroz de Marisco was a bowl of perfectly cooked littlenecks, black mussels, scallop and squid with rice in a delicious seafood broth. My wife's appetizer was filet of fresh sardines with ripe tomatoes and roasted red pepper on a crusty bread.. For an appetizer she chose lightly grilled of sole in a lemon butter sauce accompanied by roasted potatoes and sauteed broccoli. The chef here has a deft hand when it comes to the preparation of seafood in a variety of ways. Our flan was very light and finished in a 10-year Fornesca tawny port sauce. Our entire meal was excellent and we look forward to our next visit. Pros: Seafood properly prepared more