The oysters are delicious. They're tiny, as seems to be the current trend (I'm estimating each oyster is around half the size of a European #3) but really very good.
Shrimps are listed as a raw bar item but come cooked (very cooked) and swimming in a beautiful smokey, paprika rich, shrimp reduction sauce. Confusingly they arrive at room temperature even though the sauce screams "hot" but we know nothing about Portugal, so we go with the flow.
Appetizers - fried eggplants turn out to be hard battered, cheese heavy tiny slices of eggplant (maybe they learned from wildair you can call it anything and just serve batter), and beef tartare with clams is heavy on the clams and juice, but that's not a complaint.
Main courses - a whole mackerel dish that at around $25 seems like a steal turns out to be a single tiny (around 0.6 lb) fish that's $3 at our neighborhood Izakaya with some peppers served on a cold plate, which means this too is at room temperature or less. A nice but not terrific lamb burger is protected from the plate by the bun and topped with boquerones. The fish course reminds me that a common main dish in Portugal consists of three mackerels sized about the same as this one.
The wine list is short and natural, good.
Prices are very low for current nyc ($200 for two before tip) but given the size of many dishes we end up discovering the belgian fries on Ludlow are very good.
If they learn to heat the plates it'd be nice, but it's really hard for me to compose a satisfying meal here.