One Perfect Meal at Atasca
When he wants to take a break from his own stoves, Bambara executive chef Jay Silva pulls up a seat at Portuguese restaurant Atasca's bar.
When he wants to take a break from his own stoves, Bambara executive chef Jay Silva pulls up a seat at Portuguese restaurant Atasca’s bar. “I actually do a version of Joe Cerqueira’s pork and clams on my menu,” he says. “That’s how much I love it there.”
Photograph by Fawn DeViney
Gambas grelhadas, or grilled shrimp in a spicy piri-piri sauce, served with cornbread, $8.95.
Photograph by Fawn DeViney
A plate of cured ham, Portuguese white cheese, and tomatoes, $8.95
Photograph by Fawn DeViney
Sautéed pork loin with clams, paprika, garlic, and a touch of cilantro, $18.95.
Photograph by Fawn DeViney
A glass of Sagres beer, $5
Total + 7% meals tax + 18% tip: $52.84
50 Hampshire St., Cambridge, 617-621-6991, atasca.com.