MIAMI (CBSMiami) – At first glance inside the all-new luxury dining spot Porfirio’s, with seating for 200 inside and 110 outside, it’s hard to believe it’s a 80-year- old boarding house.
Located south of Fifth Street on South Beach, the upscale Mexican-based restaurant is making its U.S. debut.
“The main dining room is more rustic and the terrace is completely contemporary,” said Ricardo Skipsey, Assistant Manager
Porfirio’s is owned by the Mexican restaurant group Grupo Anderson, the team behind the once super popular Senor Frog’s, also set to make a comeback this year.
But Porfirio’s is more about fine dining and drinking. Creative cocktails are served from the chic bar are a big part of the entire experience.
“We have over 100 labels of both Tequila and Mezcal. It’s part of our concept to use national drinks as part of the experience,” Ricardo, said pointing out the oversized bottle rack above the bar.
There are even liquor lockers where diners can purchase bottles and save them for their next visit.
But, in addition to the drinks, the food–and its presentation–makes Porfirio’s stand out.
“Basically our food is exquisite Mexican cuisine, but its roots come from the street. We are trying to get traditional Mexican food that’s existed over the years out and applying it to fine dining concept,” Ricardo said.
CBS4’s Lisa Petrillo begins with a plate called El Tomale: chicken, cheese and avocado served on a banana leaf.
“There’s a sweet of the chicken and softness of the avocado that blends nicely with a tangy flavor in the chicken that is delicious,” Petrillo said.
Next short ribs served off the bone with homemade corn tortillas and a variety of garden sauces.
“This short rib is so tender! I didn’t even know I liked short rib,” Petrillo said.
Petrillo was wowed by the desserts. The ice cream station comes with vanilla, dulce de leche, chocolate and strawberry—along with traditional Mexican Churros, basically fried dough sticks, which arrive in a wagon filled with all sorts of sweet dips on the side.
Porfiro’s is open seven days a week for lunch and dinner. For more information, http://www.porfirios.com.mx/eng/index.html.
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