How To Devour Newark's Vibrant Portuguese Food Scene
21 photos
Iberia Peninsula restaurant<br>
Clay Williams/GothamistChef David Santos examines the menu at Iberia Peninsula restaurant<br>
Clay Williams/GothamistPortuguese bread and beer at Iberia Peninsula restaurant<br>
Clay Williams/GothamistCamarão (shrimp) doused in garlic and white wine at Iberia Peninsula restaurant<br>
Clay Williams/GothamistCrisp chouriço at Iberia Peninsula restaurant<br>
Clay Williams/GothamistChef David Santos selects some bacalao, Portugal's most famous export at Seabra's Market.<br>
Clay Williams/GothamistSeabra's Market.<br>
Clay Williams/GothamistSeabra's Market.<br>
Clay Williams/GothamistSeabra's Market.<br>
Clay Williams/GothamistSeabra's Market.<br>
Clay Williams/GothamistFresh fish on display at Seabra's Marisqueria<br>
Clay Williams/GothamistThe bustling kitchen at Seabra's Marisqueria<br>
Clay Williams/GothamistCold marinated octopus salad at Seabra's Marisqueria<br>
Clay Williams/GothamistSopa da Marisco at Seabra's Marisqueria<br>
Clay Williams/GothamistTeixiera's Bakery<br>
Clay Williams/GothamistAll the bread<br>
Clay Williams/GothamistPastel de nata (egg custard) and walnut-studded pastry ring Rosca Minhota at Teixiera's Bakery<br>
Clay Williams/Gothamist