At Chicago’s Michelin-starred Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. The restaurant staff has only five hours to clean and prepare all of the day’s fish before service. For more food and restaurant news, sign up for our newsletters: https:
24:22
17:43
17:48
19:51
17:58
195:45
62:14
15:23
13:59
20:01
13:23
15:55
20:22
22:58
38:44
15:53
15:48
14:59
11:31
21:10