If you desire fine or adventurous Porto dining, get to know O Porto Cool. It's an online blog dedicated to "cool" dining, fashion, art, and more. And first on the list is Eatin' Cool. This dedicated blog led me to Bugo Art Burger. O Porto Cool featured tempting pictures and a Facebook link. Further research demonstrated affordable prices (featured restaurants tend to be expensive) and a killer menu.
Bugo is located on Rua De Miguel Bombarda near the Palacio Cristal. It is walking distance from the Carolina Michaelis metro station. Tucked in this neighborhood, it attracts businessmen, couples, and groups of friends. They offer lunch and dinner menus.
My first visit, one month ago, started with their house red wine. Like most Portugal wine, it's affordable and outstanding. This picture was taken at their front bar. They have 4 or 5 seats here. You're welcome to dine there or wait for your table.
As I waited for a friend, I casually took pictures. You can see the sangria in the upper left hand corner (to be sampled later). After the bar, the room is a chunky L shape with a strip of tables to the right (pictured), and a 6 person nook to the left. The kitchen is in the back and you can see a cook reflected in the mirror. Note: I've been impressed with the amount of upscale restaurants with open kitchens.
Still waiting, I decided to sample an appetizer. Welcome the tomato confit, goat cheese, and basil bruschetta. The sliced roll was a glorious textured orb of tasty colorful goodness.
I paused my devouring for another tempting image.
Settled into the nook with my dining companion, I received my main entree, The Oriental Assortment. There were three miniburger varieties - grass fed cow, azores tuna, and free range chicken with three oriental sauces (mayowasabi, teriyaki, and sweet and sour). It was served with Asian noodles and sauteed vegetables. The burgers were well cooked, the sauces great fun to pair, and the noodles an unlikely but successful match.
Chowing down, practicing my chopstick eat-fu.
If one desires the full restaurant experience, dessert should not be skipped. This is the fruit crumble with ginger and cinnamon ice cream.
This is the port wine pannacotta with berries jam. The fruit crumble won the dessert battle. Presentation was a draw. We both decided the pannacotta was too sweet, though I still finished it. The crumble with its fruity interior, crusted exterior, topped with cinnamon ice cream won us over.
And the sangria? Well, it tasted more of fizzy fruit water than a strong red wine.
My second visit was on a blazing hot day. Thank goodness for outside umbrellas (advertised as the only spot for this on Miguel Bombarda) and the cool indoors.
Many people were inside around 2pm. It seemed to be business related inside, friend related outside. I was just here to nurture my stomach's desire for good food. If you glance at the menu again, you'll notice you can order a simple burger or one with sauce and they come with two sides.. A sauce increased the price from €.50-€2. I ordered the Grass fed meat Burger with Porto e Serra (onion confit in port wine, topped with traditional Portuguese Serra da Estrela cheese). They did not have the roasted potatoes in olive and rosemary, so I ordered the fried potatoes (like the above, only fried I was assured) and basmati rice. I was also asked if I wanted water. I responded negatively but the cute waitress said it was hot outside, the water was free, and I shouldn't get dehydrated in this weather. Free water? Surely, a lie!
Before the burger arrived, I was teased by these delightful rolls with olive oil and balsamic (?). They use these for their bruschetta pictured above. Since I left my home without much money, I didn't chance eating these in case I was charged. Sniffle.
Darn you Bugo! Are you trying to get me addicted? You're succeeding. Crisp shelled potatoes with soft interiors, plentiful rice soaking up the meat and confit juices, half and half ketchup and mayo, and a burger topped with onions and stinky cheese. The red meat fell apart amongst sweet onions. The potatoes were covered in red and white. Mmmmm. Good food backed up by Caro Emerald playing over the speakers.
Once I was done, I was offered dessert and free coffee. Instead of accepting, I decided to pay my bill at the front register. Total cost: €7.50. The water was free, the burger less than anticipated. This place is amazing. Now, I'm curious about the rolls. Do I go back?
Rua Miguel Bombarda NÂș 598
4050-379 Porto – Portugal
The front
More Caro Emerald
Showing posts with label Porto. Show all posts
Showing posts with label Porto. Show all posts
Wednesday, June 1, 2011
Wednesday, May 25, 2011
Licor Dukerma
35 years ago, this man did not take his doctor prescribed medicine, Licor Dukerma. Suffering from indigestion, the liqueur would be the perfect treatment. It's Formula No. 2 advertises: "This liquor, prepared with the roots and leaves of the stomach, is recommended for all people who want to have a good digestion."
Well he survived his stomach issues and I purchased that same bottle May 25, 2011. It reputedly is 70 years old, but two weeks ago he claimed it was 100. It's old, it's dusty, it's mine. Other bottle labels state the following:
Important Notices - The yellow liquor, formula 1, and for people not used to liquor. The green liquor, formula 2, prepared as a formula for the distillation of aromatic plants and medicinal roots, should be taken against digestions but to strengthen the digestive system.
Warranty - All bottles carry in our signature label.
Licor Dukerma : Porto, Portugal : Fabrica De Licores Ferreira Duque : Syrups Liqueurs - lid
The paper around the cap is gummy and making removal hard. It's slowly coming off. The bottle is so dusty. A previous facebook comment noted it's urine like color. That's certainly true. Piece by piece. I see the lid's top and it's a dusty white due to storage. The left side of my lip is curling in a slight grimace. Please don't put me in the hospital. It's corked. I should have anticipated this. I hope it's solid enough to pull out without any floaties (that's what he said?).
Sure is a dusty bottle. I wonder how long it had been sitting in the restaurant? I also wonder how much direct sunlight it had. Tore off the cap, cork still inside. Floaties seem a reality now. I can smell it. There's must and spice. Mmmm.... wonderful combination, right? I feel like a doctor performing surgery on a favorite friend, hoping my knife won't slip and kill him. Gently now, pull it out gently. Emailing a wine friend for a new cork. It came out easily but is rotten, blackened at the bottom.
Sweet, spicy, herbal smell. Pouring enough for a good picture.
It does look like urine. Little specks are floating in my glass. Slightly sweet, spicy as it goes in, slightly coats the tongue, heat trickles down the throat. Tried breathing through my nose as I raised my glass the second attempt - fiery. I need to find a Colorado bartender (emailed Sean Kenyon and Colt and Gray for Kevin Burke) willing to experiment with this. The sweet flavor remains after a few minutes. It's as if you realized you had orange juice on your chin and you finally licked it off. It doesn't scream sweet, but you know it's there. Still slightly present 30 minutes later. The cork is gingerly back in. Still slightly dubious, I'm waiting until morning for the final verdict.
Well he survived his stomach issues and I purchased that same bottle May 25, 2011. It reputedly is 70 years old, but two weeks ago he claimed it was 100. It's old, it's dusty, it's mine. Other bottle labels state the following:
Important Notices - The yellow liquor, formula 1, and for people not used to liquor. The green liquor, formula 2, prepared as a formula for the distillation of aromatic plants and medicinal roots, should be taken against digestions but to strengthen the digestive system.
Warranty - All bottles carry in our signature label.
Licor Dukerma : Porto, Portugal : Fabrica De Licores Ferreira Duque : Syrups Liqueurs - lid
The paper around the cap is gummy and making removal hard. It's slowly coming off. The bottle is so dusty. A previous facebook comment noted it's urine like color. That's certainly true. Piece by piece. I see the lid's top and it's a dusty white due to storage. The left side of my lip is curling in a slight grimace. Please don't put me in the hospital. It's corked. I should have anticipated this. I hope it's solid enough to pull out without any floaties (that's what he said?).
Sure is a dusty bottle. I wonder how long it had been sitting in the restaurant? I also wonder how much direct sunlight it had. Tore off the cap, cork still inside. Floaties seem a reality now. I can smell it. There's must and spice. Mmmm.... wonderful combination, right? I feel like a doctor performing surgery on a favorite friend, hoping my knife won't slip and kill him. Gently now, pull it out gently. Emailing a wine friend for a new cork. It came out easily but is rotten, blackened at the bottom.
Sweet, spicy, herbal smell. Pouring enough for a good picture.
It does look like urine. Little specks are floating in my glass. Slightly sweet, spicy as it goes in, slightly coats the tongue, heat trickles down the throat. Tried breathing through my nose as I raised my glass the second attempt - fiery. I need to find a Colorado bartender (emailed Sean Kenyon and Colt and Gray for Kevin Burke) willing to experiment with this. The sweet flavor remains after a few minutes. It's as if you realized you had orange juice on your chin and you finally licked it off. It doesn't scream sweet, but you know it's there. Still slightly present 30 minutes later. The cork is gingerly back in. Still slightly dubious, I'm waiting until morning for the final verdict.
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