Least week I popped up to Portsmouth, New Hampshire to preview a few restaurant week menus. Portsmouth Restaurant Week is a city-wide celebration of cuisine from March 28-April 6. Restaurants will be offering three-course lunches for $16.95 and dinners for $29.95. It’s not only a great deal, it’s a way to try unique dishes you may not otherwise have sampled. Many restaurants are offering special dishes, so even if you’re a regular, it will be a new experience.
While in Portsmouth I was hosted by the lovely Water Street Inn, sister spot of the Sailmaker’s Inn. I’ll be writing about my experience there in a separate article coming soon!
Portsmouth Gas Light Co.
My first stop was Portsmouth Gas Light Co. a multi-space spot right downtown. The restaurant is located in the former home of the city’s first utility, the Portsmouth Gas Light Co. The building is from 1837 and retains a lot of its history and charm. At the restaurant you can choose from three different experiences, a Grill, a Deck for outdoor dining, a Pizza Pub for a casual vibe, and a nightclub.
I sampled a number of dishes at the Grill including the mussels and frites pictured above. The mussels were delicious, very fresh and cooked with garlic, shallots, white wine, and lemon. That frites were drizzled with a spicy aoli that really took the experience to the next level. Portsmouth is a prime seafood spot (it’s located directly on the water) so I recommend having some seafood while you’re there.
This doughnut/bread pudding/tres leches hybrid is also on the Restaurant Week lunch menu and it’s a MUST. Especially paired with a caffeine pick-me-up it’s to die for. Just the right amounts of sweet and creamy.
Cava Tapas & Wine Bar
I went to Cava during my last trip to the Portsmouth and I’m so glad I got to visit again. The tapas spot has been a mainstay in Portsmouth for ten years. It’s owned by a manager/chef duo who went to high school together here in New England. The cuisine draws on Northern Spanish cuisine (think Basque region) with a touch of North African influences. The only problem is having to choose between so many delectable bites!
It’s hard not to want to load up on the amazing meat dishes (empanadas, lamb, short rib) but don’t skimp on the veggies. Chef Gregg Sessler makes even a simple salad of winter citrus with red wine and hazelnuts accents a nearly religious experience. If you’re in a larger group or are just hungry I also recommend trying the paella. It’s an interesting take that doesn’t use seafood and it offers a delicious and unexpected interpretation of the classic rice dish.
Cava’s famous churros will be on the Restaurant Week dessert menu as well as the almond torta pictured below. I recommend splitting and sharing with whoever you head to dinner with because both of these desserts are essential to closing out a perfect meal.
Tuscan Kitchen Portsmouth
When I was in high school Tuscan Kitchen had just opened their first location in Salem and it was THE place to be. I was always a big fan (and even then I had discriminating taste). Now Tuscan Kitchen is an EMPIRE with locations all over New England and an ever expanding business portfolio. They’re currently working on a market to open in downtown Portsmouth. Luckily, the quality of the food hasn’t changed since those early days. My brother and I stopped in for lunch and had an incredible experience.
First of all, charcuterie is one of my favorite food groups. And you can’t visit Tuscan Kitchen without getting on of their carefully crafted boards filled with cheese, cured meats, and accouterments. I recommend getting one with their burrata and/or mozzarella, both of which are made in house and to order.
I ordered the duck ravioli and it was not only spectacular, it was a perfect portion size for lunch. I really appreciated that they kept the size down so that I could enjoy the flavors without getting weighed down. Plus, you’ve got to leave room for dessert! Their cannolis will be on the Restaurant Week menu (always a win) but I also recommend going off-book for the warm chocolate cake. I’m still dreaming about it.
Special thanks to our waiter Ed who was beyond lovely. Apparently he has quite a following at the Portsmouth location and I can see why. His mother was from Naples so his love of Italian food comes from a genuine cultural connection, a wonderful bonus.
To check out all the Restaurant Week menus and to make reservations, click here. Happy eating!
Please note: I was provided with complimentary goods and services by the above businesses, however, all opinions expressed are my own.