Chef Patrick Ryan has earned an avid following at Port Fonda for his flavor-focused take on Mexican street food.
It all started with a food truck and expanded to Chef Ryan’s popular Westport restaurant.
Lunch and dinner dishes such as esquire asado ($7, grilled sweet corn, epazote, cotija, habañero mayonnaise, chile, lime) and tacos de lengua ($6, braised beef tongue, creamed hominy, salsade suegra, cilantro, onion, lime) are prepared with top-notch, authentic ingredients. Ryan has mastered an array of sauces that infuse freshness, subtle heat and complexity to his food.
On weekends, Port Fonda’s brunch has become a destination that is drawing diners back to Westport during daylight hours for the food, friendly service and upbeat yet casual atmosphere. Classic soul and hip hop add musical exuberance to a space already brimming with character.
The omelette especial ($13) uses local Green Dirt Farm bossa cheese. For vegetarians, opt for the Rancho Gordo ($10) made with heirloom Rancho Gordo beans, braised kale, grilled radishes, queso fresco and chile.
Drinks range from mimosas to coffee from local roaster Oddly Correct to specialty cocktails. La Cristiada ($9, made with cazadores reposado, green chartrueuse, honey syrup and lemon bitters) will set your mind right for a relaxed weekend.
For brunch, try the chimichanga special ($12) packed with a variety of ingredients and served with a rich sauce. For lighter appetites, the tostada de camarones ($10, tomatillo and cumin braised shrimp, frijoles, fried egg, crema, cilantro, onion, lime) is ideal for summer weather.