Steeped in tradition, influenced by the French and the Mediterranean, and inspired by the spices of the East Indies, the food of Portugal can be beautifully described as simple and satisfying. Here in NJ, many generations removed from the migrant people that brought us these wonderful flavors, Portuguese food has all too often been reduced to poor ingredients and large portions. Chef David Viana is excited to use his talents and perspective, to bring new life to a cuisine that has suffered years of neglect and boredom. Using his grandmother’s recipes and reintroducing ingredients like piri piri, paprika, clove, allspice, cumin, and nutmeg to meats, fish and other savory dishes, Chef David looks to recapture the taste of his youth and combine it with NJ fresh ingredients and modern techniques. Adding to the uniquely Iberian experience will be cocktail aficionado Ricardo Rodriguez (via The Broken Shaker in Miami) and a bar program highlighting wines from the beautiful slopes of the Douro River, Alvarihno wines from the Minho, Vinho Verde from Ponte de Lima, session Vermouths from Spain, Madeira and Port wines.