O marisco da CERVEJARIA DA ESQUINA  Fotografia: João Pedro Marnoto for The New York Times

Na visita de Frank Bruni a Lisboa, um dos restaurantes elogiados pelo ex-crítico gastronómico do New York Times foi a CERVEJARIA DA ESQUINA, na qual destacou em especial a variedade da oferta de marisco, a qualidade do camarão e a sapateira recheada:

“CERVEJARIA [DA ESQUINA], in the elegant residential neighborhood of Campo de Ourique, to which few tourists venture, has a menu with a more diverse selection of clams, saltwater snails and even barnacles than I’d ever encountered before.

 

Its shrimp were phenomenal, as was its version of a popular Portuguese crab dish that presents strands of crab meat mixed with salty roe, thickened with one or more condiments — mustard, for example — and tucked into the cavity of a big red crab shell. You spread the crab mixture on bread or, at CERVEJARIA [DA ESQUINA], something that’s more like Melba toast.

 

CERVEJARIA [DA ESQUINA] improves on the typical look of a restaurant of its kind with the lavish use of sleek, pale, handsome wood and tidy displays of its seafood in bins, along with a gargantuan tank that divides two rooms.”

CERVEJARIA DA ESQUINA | Rua Correia Teles, 56, Lisboa, Portugal | Chef Vítor Sobral