{"id":13995,"date":"2015-10-03T11:31:50","date_gmt":"2015-10-03T11:31:50","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1413"},"modified":"2019-04-07T23:53:13","modified_gmt":"2019-04-07T23:53:13","slug":"casa-vasco","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/casa-vasco\/","title":{"rendered":"Casa Vasco"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Casa Vasco<\/em> was the last space opened by Porto\u2019s Danny Meyer: Vasco Mour\u00e3o; occupying the former\u00a0corner of the\u00a0Cafe\u00edna Fooding House<\/em>. By giving his name to the space, Vasco surely wanted to create a different environment from his other restaurants, a house that could also be a tavern, a familiar one, where his friends (and clients, of course!) could join at any time of the day, to eat and drink without great formalities.<\/p>\n

But we\u2019re talking about Foz do Douro<\/em> and a Tavern or \u201cCasa de Pasto<\/em>\u201d must have something more than food and wine to please the clients. With the decoration also in charge of the Mour\u00e3o family, the space has a cozy environment in a well accomplished mix between the industrial of the chairs, the rustic of the wood and the modern of the tones and details. In terms of food, Casa Vasco<\/em> found the ideal concept in the Latin cuisine\u2019s informality, or wouldn\u2019t Camilo Ja\u00f1a (the responsible chef) be a proud Chilean.<\/p>\n

\"\"<\/a>Couvert<\/em><\/span><\/p>\n

But on to our experience. Arriving at the scheduled time we were kindly accompanied to our table, where quickly arrived the couvert<\/em> (1,80\u20ac), a good bread, accompanied with olives, a great smoked butter and an excellent tomato, peeled and marinated in olive oil, garlic and herbs, which becomes a great (and less sinful) partner to the bread.<\/p>\n

The Menu is divided in several categories, like \u201cComes<\/em>\u201d, \u201cNo P\u00e3o<\/em>\u201d, \u201cVerdes<\/em>\u201d, \u201cMade in Portugal<\/em>\u201d and \u201cB.B.Q. Natural<\/em>\u201d, and we ended up choosing some options to share, within the several categories.<\/p>\n

\"\"<\/a>Ceviche of the Day<\/em><\/strong>\u00a0(6,5\u20ac)<\/em><\/p>\n

Our followers already know about my perdition for ceviche<\/em>, and Camilo Ja\u00f1a knows what he\u2019s doing when the subject is one of the most beloved dishes of his region. A mixture of croaker and salmon, with prawns, and excellent avocado puree, acidic and seasoned on spot, spicy just right. Positive note to the combination with the crunchiness of the tortillas. I missed a bit more liquid from the seasoning, probably because of the cup it was served in, the Leche de Tigre<\/em> (I like to drink it with a spoon!). Excellent beginning.<\/p>\n

\"\"<\/a>Salmon Tataki<\/em>,<\/strong>\u00a0avocado puree and seaweed (6,5\u20ac)<\/em><\/p>\n

A fusion dish where the Oriental cuisine is well integrated with the restaurant\u2019s concept, a nicely sealed tataki<\/em> and succulent fish, very well combined with the avocado puree, the sea flavor of the seaweed and the soy sauce that seasons and elevates the flavors of the dish.<\/p>\n

\"\"<\/a>Huevos rancheros<\/strong> (4,5\u20ac)<\/em><\/p>\n

A nicely prepared and crunchy tortilla, to the style of American tacos, filled with an interesting tomato sauce and a fried egg with the yolk on spot (same as saying raw) that gives greasiness and connects nicely with the other elements. Nice comfort food! Too bad the dose didn\u2019t bring another little taco!<\/p>\n

\"\"<\/a>B.B.Q. Burger<\/strong>\u00a0(8\u20ac)<\/em><\/p>\n

Nowadays there\u2019s not a tavern, tapas<\/em> place or pub that has not surrendered to hamburgers, and Casa Vasco<\/em> is no exception. Excellent presentation (they knew it was to share), won by the underdone meat, full of juices, also good the cheese, the bacon and the combination of the fresh and slightly spicy notes of the watercress. With a more interesting bread, this well prepared meat could easily be the best burger in town. A high note also to the crunchy onion that comes as side, instead of the usual and boring fries.<\/p>\n

\"\"<\/a>Tomahawk steak<\/em><\/strong>\u00a0(24\u20ac)<\/em><\/p>\n

Tomahawk is a cut inspired in the axes of the American Indians, by the way it stays with the long and clean bone \u2013 in this case it was sawed, most likely to fit better in the grill or the table. Enough meat to feed 2 people or to be shared by 4, presented cooked as requested. Tender meat with good flavor, well accompanied by salt flower for seasoning by taste, a nice ratatouille, fries and a good salad. A meat feast.<\/p>\n

\"\"<\/a>Hot and Cold\u00a0<\/em>Chocolate Brownie\u00a0<\/strong>(4,5\u20ac)<\/em><\/p>\n

Warm cake, prepared in the moment and an excellent homemade vanilla ice cream. The cake just had a bit too much walnut, which flavor and texture overlapped the other elements of the dish.<\/p>\n

\"\"<\/a>Chocolate\u00a0Cheesecake<\/strong>\u00a0(4,5\u20ac)<\/em><\/p>\n

Much more interesting than the cake, the cheesecake presents a creamy and delicate chocolate layer, not being overly sweet, over a thin and flawless cookie base. Very well accompanied by the praline and the marinated strawberries that give some lightness and freshness. Very good.<\/p>\n

There was still space to try a good cinnamon ice cream (2,5\u20ac), full of flavor and not too much sugar.<\/p>\n

The wine list is one of the other strengths of Casa Vasco<\/em>, and distinguishes it from most of the same gender restaurants. An excellent wine selection, now in charge of the master Raul Riba D\u2019ave. In our glass was, and very well, the Loureiro<\/em> from Quinta do Ameal 2014<\/em> (16\u20ac).<\/p>\n

The service worked correctly, with sympathy and professionalism.<\/p>\n

Final Remarks<\/strong>
\nCasa Vasco<\/em> is, once again, an accurate bet of Vasco Mour\u00e3o, a little corner where you feel like being and that many use as meeting point (the business hours and the extended service allow just that), in a weird mix, but well achieved, between a Brazilian street pub and a cosmopolitan room of a big city. Camilo Ja\u00f1a\u2019s kitchen prepares a true festival of dishes, travelling between Portugal and Latin America, with special focus on the grill, where it\u00a0reveals the chef as\u00a0fish in the water!<\/p>\n

An inclusive space, where you can stop for a drink, a tea or a big dinner like ours, a unique environment and some dishes we won\u2019t certainly find anywhere else in the city. To go once, and return!<\/p>\n

Casa Vasco<\/a>
\nRua do Padr\u00e3o, 152 – Porto
\n222180602<\/p>\n

Vers\u00e3o Portuguesa<\/strong><\/em><\/a><\/span><\/p>\n

Photos: Flavors & Senses<\/em><\/span><\/p>\n

Disclaimer<\/strong><\/span>
\nWe were at\u00a0Casa Vasco<\/em> by invitation,whereas this not alter our work, being the opinion and the text of the exclusive responsibility of the author.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Casa Vasco was the last space opened by Porto\u2019s Danny Meyer: Vasco Mour\u00e3o; occupying the former\u00a0corner of the\u00a0Cafe\u00edna Fooding House. By giving his name to the space, Vasco surely wanted to create a different environment from his other restaurants, a house that could also be a tavern, a familiar one, where his friends (and clients,…<\/p>\n","protected":false},"author":5,"featured_media":24797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1986,2113],"tags":[2275,2284,1768,2059,1995,2285,1951],"class_list":["post-13995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casual","category-porto","tag-best-tables-en","tag-casa-vasco-en","tag-latin-food","tag-porto-en","tag-restaurant-en","tag-tapas-en","tag-where-to-eat"],"yoast_head":"\nCasa Vasco - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/casa-vasco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casa Vasco - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"Casa Vasco was the last space opened by Porto\u2019s Danny Meyer: Vasco Mour\u00e3o; occupying the former\u00a0corner of the\u00a0Cafe\u00edna Fooding House. 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