No Reservations – Anthony Bourdain Explores Lisbon, Portugal
Anthony Bourdain taped his Travel Chanel show; “No Reservations” in Lisbon” last fall, but the episode finally aired on April 30, 2012. I enjoyed watching the variety of the rich cuisine, the culture, and I even learned a little bit of history. Portugal, as Anthony and I discovered is experiencing a culinary and cultural rebirth as it embraces it’s past tradition and culture. Here’s a link to the No Reservations Youtube Channel which should have the episode posted there in a couple of weeks.
Anthony holds a press conference in Lisbon in Nov 2011.
Restaurants visited by Anthony in this episode:
Tony meets with local chefs Henrique Sa Pessoa and Jose Avillez at O Ramiro. Specializing in seafood, O Ramiro has become one of the most popular spots for seafood in Lisbon. O Ramiro Av. Almirante Reis n_1 – H, 1150-007 Lisbon, Portugal
Both chef’s Avillez, and Pessoa, will be welcomed by Chef Anthony Goncalves, Executive Chef of 42 The Restaurant/Bellota at the Ritz Carlton Westchester NY ; this year where they will prepare a joint menu. Dates have not been specified yet but I will post them when finalized.
Calçada Marquês de Abrantes, 92 Santos District, Lisbon, Portugal
Tony dines at Chef Henrique Sa Pessoa’s restaurant Alma with local comedian/actor Zé Diogo Quintela.
José Avillez – Michelin Star Chef
Rua dos Duques de Braganca 7, 1200-162 Lisbon, Portugal
Tony dines with local producer/musician Tóze Brito at Chef Jose Avillez’s restaurant Cantinho do Avillez.
Rua do Teixeira, 35, Bairro Alto — 1200-459 Lisbon, Portugal
After a great match of Chinquilho, Tony and his new found friends head to chef Ljubomir Stanisic’s 100 Maneiras for lunch.
Rua Nova do Carvalho 44 | Bairro Alto, Lisbon, Portugal
Tony meets up with the Lisbon-based band Dead Combo (Tó Trips and Pedro V. Gonçalves) for some drinks at Sol e Pesca, a tackle store turned bar.
Praça Luís de Camões, 48, 1200-243, Lisbon, Portugal
Tony has a Portuguese version of a pork sandwich topped with chili oil and mustard, with a side of beer.