At Porto, we are trying to create something that no one else in the country is doing,” says Marcos Campos, executive chef of Porto and Bonhomme Hospitality partner.

5 Questions With Porto Chef de Cuisine Erwin Mallet, whose magnificent beard is just as much a work of art as the dishes he helps create

If ever there was a dish to convince conserva-phobes that these preserved tinned products are the real deal, it’s Navajas & Esparragos Blancos at Porto, a recent Michelin-star recipient.

To fully understand the commitment of Maison Bonhomme, the design and concept studio of Bonhomme Group, to finding the perfect pieces for the venues they create, one merely has to reference the chandeliers at Beatnik West Town.

In Porto’s Atrium, just beyond the wood-burning grill, you’ll see the two beautiful glass-and-stainless steel cabinets perched on the counter. Take a closer look and you’ll see whole turbot and John Dory hanging next to seafood sausages and tuna belly wrapped in seaweed.

Like so many other great classic dishes in the world, ceviche’s true origins are up for debate. Heck, even its name varies with cebiche, seviche, sebiche and, for inventing the dish made from raw fish cured in fresh citrus juices.

In its previous life, Michelin-starred Porto was a mild-mannered neighborhood bank. Functional, sure. Visually exciting? Not so much. These days it’s a much different story at this West Town love letter to the Atlantic coast of Portugal and Spain showcasing wild-caught imported seafood, gourmet tinned seafood and exclusive wines from this delicious corner of the world.

West Town’s Porto gives the Atlantic coast of Spain and Portugal the attention it has long deserved, taking guests on a journey that combines the freshest and finest ingredients available, with multiple wood-burning ovens and grills, and ancient preservation techniques