The Washington Post reviewed Portabellos Restaurant and on June 13, 2007 posted a review of what they found in the EXTRA SPICE The flavor of our Community section of the paper. Here are some of the comments:
The dining room is cozy and intimate with pale yellow brick and arched windows. The service reflects genuine committment to each patron’s enjoyment. You can even order a particular fish in advance as a special request.
Chef Ash has created a “creative yet approachable cuisine”. Immense, Jumbo lump crab cakes are legendary while the roasted vegetable ratatouille tossed with feta cheese and a roasted red pepper sauce is as “colorful as it is flavorful”.
The jambalaya features “delectable chunks of fresh shrimp and fiery andouille sausage tempered by a rich Cajun cream”. The citrus marinated salmon has a mango salsa, pomegranate molasses and cilantro lime cream sauce.
Homemade desserts include a “divine granny smith apple strudel and a decadent dark chocolate mousse”. Some specials are the live Maine lobster on Mondays and half price wine on Tuesday, Wednesday and Thursday night.