One Week in, Port Of Call Shows Polish

A plate of boquerons – vinegar and herb cured local smelt, with garlic, parsley and warm bread. (Credit: CT Examiner)

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MYSTIC – Blindfold me, sit me down at a bar, and serve me a drink, and 10 times out of 10 I guarantee you I can pick out the ones shaken, stirred or built by Port of Call Beverage Director Jade Ayala and Sebastian Guerrero, who heads up the bar program. Whether I am drinking […]
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