Baleia

About

Baleia brings chef Andrew Hebert’s contemporary interpretation of Portuguese cooking to Boston’s South End, with influences from the wider journeys of Portuguese cuisine. Seafood leads the menu through octopus carpaccio, salt-cod bolinhos, shrimp Mozambique and whole roasted fish, alongside duck rice, piri-piri chicken and Iberian pork ribs. Diners can order individual dishes or share the Explorador selection across the table, finishing with pastéis de nata or sonhos with Port caramel. A broad Portuguese wine list and inventive cocktails accompany a bright, modern dining room with a lively bar. Reviews often praise the knowledgeable service and seafood, while opinions differ on value and the intensity of the seasoning; reservations are advisable.

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