Nuno's

Portuguese original flavor, Charcoal grilled chicken and much more come to Nuno's in Lower Rd SE8 5DJ.

Nuno's - Grilled Chicken, Portuguese Take-away, Food Delivery, Nunos

http://www.nunos.co.uk

New Restaurant Review: Chiltern Firehouse | Londonist

It was only weeks ago that Nuno Mendes announced he was to leave Viajante, his since-closed Michelin-starred restaurant in Bethnal Green’s Town Hall Hotel.

Finding the bar area packed with posers and pouters to the point of being intimidating, we retreat to our table for cocktails from a vermouth-focused list.

The menu takes influence from Nuno’s years spent working with top chefs in the States, but anyone familiar with his playfully wacky dishes at Viajante will see clear similarities: vegetables are given creative flourishes, wild and foraged herbs get a main billing, cooking steers towards the long and slow or the completely raw, and no plate goes without many an intricate addition.

Of larger plates, a roasted beef rib is soft, tender and butch in flavour; the accompaniments out-do it, though.

A dish of chargrilled Iberico pork with roasted garlic and lemon is bold in its deep pink hue and impressive in its soft-as-butter consistency.

Taberna do Mercado, restaurant review: 'Nuno Mendes' new place is

Hadn't they heard that Nuno Mendes, head chef at the awesomely fashionable Chiltern Firehouse, had opened a new restaurant in Spitalfields?

The menu is long and skinny, hung from the tables on hooks, and the dishes steer clear of big statements: this is a tapas bar, ushering traditional-but-weird Portuguese tastes your way without fuss or drama.

The fish is soft (which is odd, since monkfish is the most firm of white fish) and tastes zestily gorgeous on oily sourdough with a flake of pickled cauliflower on top – a rustic treat in which the oil runs down your chin, and you wipe it away with the back of your hand like an Alentejo peasant.

Best of all is pork tartare – the pork sliced up, smoked on coals then cooked in a cozido broth (involving chicken, pork, salami and Portuguese sausages) with white cabbage and mustard.

Portuguese migas aren't, sadly, the Tex-Mex kind (with scrambled eggs, tortilla, onions and chilli); their main ingredient is leftover bread, smushed up with garlic and oil.

Nuno's restaurant menu in London – Order from Just Eat

If you have an allergy that could harm your health, or have religious requirements (such as halal or kosher), we strongly advise you to contact the restaurant directly before you place your order We can help you do that through Live Chat.

More information about Just Eat's allergy policies is available on our Allergy FAQ page.

Any specific allergen statements provided to us by the restaurant are replicated on the Info tab.

Taberna do Mercado, Spitalfields Market: restaurant review - olive ...

Unless you’re up on your Portuguese ingredients, many of the dishes will need a little explanation.

Sandwiches (choose from rare beef prego with prawn paste and wild garlic, or pork bifana, yeast mayo and fennel) are toasted, served after the other dishes and with a bottle of Savora mustard (plonked on many Portuguese tables as Heinz ketchup is here).

For pudding,  go for the Dish-Most Likely-To-Be-Instagrammed abade de priscos and port caramel – a mix of egg yolks and pork fat with an amazingly toffee like texture, salty edge and  in a pleasing boozy syrup bath.

Chefs, including Nuno, deliver dishes to the tables and take pride in explaining the idea behind each one.

Delivered by our waitress – many Portuguese puddings use egg yolks (think pastel de nata, the famous custard tart, and the pudding above) because many of the recipes originated in Portugal’s convents.

Chiltern Firehouse, London – restaurant review | Marina O'Loughlin ...

Colonel Sanders could be doing the catering and still they'd come' The place seems to be almost permanently accessorised by Kate Moss.

In our eyeline is a Big Green Egg, the chef's kit du jour, from which issue smoke-wreathed octopus tentacles like something from HP Lovecraft; under our noses are plastic containers of cheese and potatoes.

We order the already famous "crab doughnuts": savoury kinda-profiteroles stuffed with white crab meat and dredged with something that mostly involves our tricksy old pal, maltodextrin.

Colonel Sanders could be doing the catering and still they'd come: slebs because the exclusivity (for now) creates a kind of clubhouse for People Like Them; hedge funders to buy into the reflected glamour; and the rest of us to rubberneck and hope for entrance to the secret bar for a glimpse of Alexa smoking like a beagle.

We have a lot of fun at Chiltern Firehouse, chatting up the beauteous Dutch sommelier for excellent wine recs; goggling at the model-beautiful staff; congratulating ourselves that, while we might not be troubling the books of Models 1 any time soon, at least we don't have to wear those jumpsuits.

Nuno's, LONDON | Portuguese Restaurants - Yell