Walking into Port Saโid, youโre greeted by a warm, lively energy. A refined Mediterranean escape in the heart of downtown, just west of Soho, Port Saโidโs sprawling venue includes a stage with live musicians playing cool, subdued tunes throughout your meal. But itโs not distracting; it blends well with the effortless vibe of the place: rustic wood, soft lighting, and a buzz of conversation.ย
We settled in right in front of the stage, all set to sample some of the plates that Port Saโid is best known for: a spread that showcased their expertise across vegetables, seafood, and dessert.
We started with the Hummus, a classic dish that offers restaurants a clean palate on which to introduce their unique flair. Port Saโid’s take includes fluffy pita, whole chickpeas, and 2 types of zingy salsas that made every bite slightly different. You could mix everything up for a creamy, slightly acidic bite, or go for a bite of just salsa, just hummus, or just chickpeas. The hummus was creamy and smooth, with just enough acidity and olive oil to give it lift, hitting all the comfortable, satisfying notes.
Our second appetizer was the Bread Salad with bright, bold flavors. It consisted of bread (obviously) – torn sourdough to be specific, luscious roasted late summer tomatoes, cucumber and onion chunks, and herbs โfrom the mountains of Jerusalemโ that added a fresh crunch and flavor to the soft tomatoes and bread that had been marinating together.
Next, we had Chef Eyal Shaniโs famous Roasted Cauliflower – an unbelievable dish. Itโs an entire, intact head of cauliflower boiled to creamy perfection and then charred to bring out a smokiness thatโs complemented by the soft texture. It seems like such a simple dish – no sauce or additions besides simple seasonings – but it really showcases the beauty in vegetables. As someone who is generally skeptical of cauliflower and has never cooked a good one, this dish won me over and was an amazing transition from our starters into the main course.ย
Port Saโid really shone bright with this next course – our main. The Branzino called out to us from the menu, titled intriguingly as โAnd if Iโm not wrong, itโs the best Branzino Iโve ever eaten, the roasted one.โ It arrived on fire, drawing eyes towards our table from across the entire restaurant. The fish had a golden, crisp skin with tender, flaky flesh underneath, and was paired with a bed of charred onions and tomato-y beans. For a diner who appreciates good ingredients treated well, this was absolutely a standout.
Even though we were almost full, the staff recommended that we must sample the Tatami dessert, which is something they are known for. Itโs a tiramisu with a chocolate cookie as its base rather than ladyfingers. I loved the twist: the cookie layer added a surprising crunch behind the soft cream and coffee-soaked mousse layer. I couldnโt stop reaching for another spoonful of the decadent flavors; we kept talking about coming back after work or after a day out just for this dessert, and they even brought us an extra one to take home because of how much we loved it.ย
The scene, the staff, and most of all the food make Port Saโid a spot weโll be coming back to time and time again for yearsย – highly recommend making a reservation ASAP.ย
