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Page 3 of 3
For dessert, we had a "tipsy tart," a spectacular moist cake made with dates and brandy and served in a pool of cream. And we washed that down with a couple of espressos. All told, the meal took a little over two hours, and it was the most enjoyable lunch I've had in years.
I wonder how A Taste of Portugal's charm will survive the restaurant's impending popularity. Will chef Fife still have time to sit down at your table and chat when the place is packed? Will the food still be good? Only time will tell. Too bad Tony Vallone discovered this find, too. You know he's gonna blab it all over town.
