Attention, tabletop travelers . . .
Clevelanders have access to an entire world of ethnic eateries, but there still aren't many spots to explore the earthy cuisine of Portugal, vibrant with garlic, smoked pork chourico sausage, and zesty piri-piri peppers. All the more reason, then, to join the newest culinary safari at Sans Souci (24 Public Square in the Renaissance Hotel; 216-696-5600), spotlighting dishes from Portugal's coast. Executive Chef David Levy spent long hours researching traditional cooking techniques and locating authentic ingredients, and his diligence has paid off. Menu standouts include smoky marinated and grilled shrimp, with a tongue-tingling piri-piri dipping sauce; dainty butter clams on Portuguese rice, with tomato and diced chourico; and braised baby lamb shanks, with seared white lima beans and a sweet and savory red-wine sauce, piqued with root-vegetable mire poix. The lunch-and-dinner adventure continues through March 29, with most dinner entrées priced in the mid-$20s; throw in the free valet parking, and it's almost as much fun as a flight to Lisbon.
We welcome readers to submit letters regarding articles and content in Cleveland Scene. Letters should be a minimum of 150 words, refer to content that has appeared on Cleveland Scene, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at [email protected].
Support Local Journalism.
Join the Cleveland Scene Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Subscribe now to get the latest news delivered right to your inbox.