For all the talk about how Portugal has become America’s culinary destination, Portugal’s culinary scene is as diverse as the country itself.
It’s a place where people can get together to eat, drink, sing, dance, drink coffee, watch movies, watch football, and drink beer.
This includes the restaurants.
And it includes the diners.
As the culinary world looks to capitalize on Portugal’s growth, it’s not just a matter of catering to local tastes and cuisines, it is a matter, says Alejandro Barroso, an executive chef at the Portuguese restaurant chain Abril, and a partner at the New York-based international marketing agency K&B.
“We’re bringing a brand of Portuguese cooking to a global audience,” he says.
In fact, the idea of opening a restaurant in New England is so recent it’s only happened once in the last 20 years. Barro