Porcao Farm to Grill in Brickell: Cart Service and Fresh Flavors (Photos)
Porçao Farm to Grill is lots of things. Downstairs, it's a farm-to-table restaurant with its own herb garden and room for dry-aging meats. Upstairs, it's a private club, KAO Lounge, equipped with full bottle service, as well as a smoking place, KAO Smoke, outfitted with faux cork leather floors and lockers for executives to keep their cognac and cigars. Outside, it's Brickell's soon-to-be ultimate patio happy-hour experience, thanks to a $5 and $10 all-day bar bites menu and ladies glam hour.
All photos by Carla Torres
It's not, however, anything like the Porçao you knew from the Four Ambassadors that had ever-flowing cuts of meats sliced tableside by passadores. Instead, there are carts that do that. A raw cart, a charcuterie and cheese cart, a salad cart, and a liquid nitrogen cocktail cart all peruse from table to table while Jeff O'Neill holds down the kitchen.
Short Order was invited to a media tasting to sample Porçao's farm-to-table offerings.
Get the night started with pan con queso. It's cheesy good. Porçao's menus are presented on iPads for a few reasons. Because the menu is seasonal depending upon what's available, it's constantly changing, and the tablets eliminate the need to reprint, which is good for the environment. It's also nice to be able to see photos of the items you're thinking about ordering, and these definitely do the food justice.
Okeechobee molasses-cured salmon is thickly sliced and served alongside buttered toast and with citrus clabber cream and a house-made mustard ($12).
Veal marrow is broiled for a change and topped with royal red shrimp, herb salad, and a toasted horseradish crumble ($18). A fattie but goodie.