Leitao (West Village) - Meet NYC's Best Portuguese

[Ziggy]

I noticed this place in Feb while walking around the hood. By far the most ambitious Portuguese menu I’ve seen in NYC. Ive seen almost nothing on it on Eater and elsewhere. Purely word of mouth seems like after quietly opening during the pandemic. Finally tried it yesterday without any inflated expectations, a luxury you wont have after reading this. The dish rundown.

Porco Preto - Well marbled Iberico Ribs cooked with wine and other goodies, topped with a toasted garlic and chili mix. Easily falls off the bone and supremely flavorful. One of our favorite dishes.

Camarao ao Alho - Beautiful plump shrimp on top of a thick(er) Bourbon, Garlic, Lobster sauce. Comes with a basket of wonderful Baguettes from Orwasher.

Shishito Peppers - Really good. Plenty of smoked paprika and chili, sitting on a thin layer of yoghurt. They provide spice levels on the menu. This is a 5. While not too spicy by any means, its spicy enough to affect other dishes.

Robalo - Butterflied Seabass. Big flavors from the spinach sauce, EVOO, and smoked paprika rub on top. Reminded me of the famous fish at Contramar in Mexico City rather than anything we had in Portugal. Great dish

Piri Piri Chicken - Probably the most popular dish here, and I can see why. But as good as it was, probably our least favorite. Nothing wrong with it, just not particularly unique like the rest

Salad de Polvo - You know it will be good just by the look and initial touch. The classic mammoth Portuguese no frills but plenty of thrills octopus. Outside of maybe Newark, not so easy to find here.

Pasteis de Nata - I didn’t even know they offer other desserts after seeing nothing but Nata going out the door. They look a little burnt but they dont taste like it. Flaky and fantastic.

There’s also a Francesinha on the menu which I dont believe I’ve ever seen in NYC. Of course Bacahau. And a nice looking Chorizo they flambee table side (yes its also a Portuguese thing). And as the name suggests a Leitao (suckling pig) dinner for 4-6 for only around $400 and a week notice.

Chef/owner from Braga. Enthusiastic staff. A nice (for me at least) rotating beer menu, and port based cocktails like Porto Tonico. Overall this is unlike any Portuguese food Ive had in NYC after over 30 years.

[JenKalb (Jennifer Kalb)]

Thanks Ziggy this looks super good!

[DaveCook]

Robert Sietsema posted a tempting photo of that francesinha almost exactly three years ago, and although I did actually set foot inside Leitao once (on a full stomach), I still haven’t tried it. I might never, now that those other good-looking dishes have jumped ahead in the queue!

[Ziggy]

I remembered after posting this that my avatar is a Francesinha.

The Francesinha here is over the top. The price, once you include fries is over $40 but once you see the description you understand why. Much of it is about the sauce, so not sure how good it is.

Leitao Portugues Restaurant New York Menu

BTW, I cant say anything about the Suckling Pig dinner either. But generally Portuguese let them mature a little longer than in Spain (Segovia) resulting in bigger, juicier flesh

[Ziggy]

Went back for that Francesinha. Not bad. Not quite Porto-esque, but not bad. A sandwich of Fillet Mignon, chorizo and salami covered by melted mozzarella and beer sauce. Shared with three others, and still was able to taste plenty. Not sure if you can get it topped with egg
The only other new dish I tried was the Polvo. Unlike the salad, the Polvo here is sliced and comes with fried potatoes and chorizo. Really good, but not sure I prefer over the salad.

Couldnt help but order the stars again, Robalo (Seabass), and Porco Preto (Ribs). Superb, again. And another dose of the Peri Peri chicken.

[PedroPero (PETER)]

Almost tried that sandwich in Lisbon, and as tempting as was I’m glad I didn’t

[Saregama]

@Ziggy

The only other new dish I tried was the Polvo. Unlike the salad, the Polvo here is sliced and comes with fried potatoes and chorizo. Really good, but not sure I prefer over the salad.

I would get all the polvo if I was unfettered by dining companions

[Ziggy]

If you want the real Man vs Polvo experience, one of the Newark places like Seabra’s Marisqueira will do

[Ziggy]

You gotta try it in Porto. Thats where the competition is. Preferably topped with an egg, and fries soaked in that sauce.

It was invented by a Frenchman who was frustrated by the lack of Croque Monsieur

[Phoenikia]

I tried it in Porto. I liked it!

[PedroPero (PETER)]

Ya, wayyy to big and rich for me as a solo diner.

[Phoenikia]

The one I ordered wasn’t too big but it was on the rich side. Maybe 900-1000 calories. Same amount of filling and decadence as a Croque Monsieur for me.

[Phoenikia]

I miss Louro. It’s been gone a long time. It was one of the nicest experiences in the West Village for me.

I never noticed that West Virginia and the West Village are both WV until today.

Chef David Santos

https://chefdavidsantos.com/

[SteveR]

I assume that you know that he’s the chef at Foxface, rated by just about everyone (including me) as one of the best restaurants in NYC.

[PedroPero (PETER)]

Still looks kinda gross if you ask me.

[JenKalb (Jennifer Kalb)]

the meat-on-meat, not to mention cheese look of that does not appeal to me, unlike say a cubano where all the components are moderate…

[bcc]

My wife and I ate at Louro once years ago. While the food, to the best of my memory, was good, the noise level was atrocious.

[Phoenikia]

Nope, completely did not know! Thanks, @SteveR !

[Phoenikia]

I guess I was lucky. I think I went on a weeknight, and early. I haven’t been able to tolerate loud restaurants for a long time.

[Ziggy]

With this one, once you start cutting it all deconstructs quickly. So as much as you try to combine you end up eating everything separately. Usually much of the flavor comes from the beer sauce, and in Porto thats really where they compete. Every beer sauce is a secret recipe.

This is the Francesinha at Cafe Santiago