By: Amanda Narcisi

When you step into Poros in Market Square, you are almost transported under the sea with the bright blue hues and open floor. This is the restaurant that no one is talking about and I found it to be a diamond in the foodie strong square. As soon as you walk in you are greeted with large bar to the right and straight ahead is a wall long fresh seafood display for you to order your meal. We opted to sit outside which was some interesting people watching as well as a cooler night out. There are umbrella for shielding and a covered patio for the freak rain storms.

The menu at Poros is a mix of large and small plates with a wide range of tastes from seafood to meat. Some of the rarest dishes include a Grilled Octopus to very common New York Strip Steak. When you order from the fresh seafood display you get to choose a fish, a size and how you would like it prepared.

Our meal started with Sea Bass A LA Plancha; Rosewater grapefruit puree, Mint Tabouleh and Halkidiki Olives. The Sea Bass melted in our mouths and the portion was enough for us to share. My main course was the Berkshire Pork Chop; Peach Gastrique, Grilled Rapini, and Roasted Wheat Berry Salad. The pork was tender and the mixture of the different tastes I was speechless. Steve enjoyed the Crispy Skin Dorade Fillet; Crabmeat, Artichoke Dill Beurre Blanc, Mint Tabouleh and Grilled Asparagus. Every bite was flavorful and rich. No taste over-powered another and each bite melted.

Our food was accented by the amazing cocktail and wine menu. The wine is studied carefully by the staff and they are knowledgeable on how the wine will accent the dishes. I started with the So We Dance which is a light cocktail with pomegranate floating inside. Steve enjoyed an Athena’s Dirty Pillows; a real whiskey cocktail. For my second cocktail I had the Visinada; rum, sour cherry, lemon and brut bubbles.

Our evening was finished with a flourless chocolate torte. This was the best dessert I have had in a long time.

Poros is one of the best meals I have had this year. I recommend the next time you are looking for a fancier dinner but not your traditional steak house. Cheers!