PORT ST. LUCIE DINING
a large part of the culture. At Fernando’s Dockside, Chef
Dovale has made it quite apparent that he has perfected the
art of Portuguese and Mediterranean cooking.
Fernando’s overlooks part of the St. Lucie River, adjacent to
the Riverwalk. The setting is inviting and homey with its natural,
terracotta-clay color palette that is often seen in Portuguese
and Spanish ceramics. The walls are donned with vintage wine
jugs and shelves are lined with colorful rooster figures.
After being seated, guests are given fresh, warm bread with
butter and a small dish of marinated olives; customary in
many parts of Portugal.
HOT BEGINNINGS
Patrons can start their dinner off with a Chourico Flambe
flame-grilled sausage. The chourico is placed on an Assador
de Barro, a traditional handmade clay dish. Aguardiente, which
is a strong Portuguese wine, is poured below the grates and
lit on fire. The flames put on quite a show for diners and help
to create a perfectly crisp, blackened quality to the chourico.
Not only is it a unique experience, but the sausage is savory
and delightful to eat.
If you’re into seafood as a starter, the Petinga Frita fried
baby sardines is a great way to go. Dovale lightly coats and
pan-fries baby sardines with garlic, olive oil, bay leaf and
vinegar. The appetizer is served with fresh olives, roasted
peppers and arugula.
Dovale changes the menu with the seasons and to accommodate
what his local vendor, New England Fish Market, has
to offer. When available, the Seabass Agua Pazza is popular
and is always highly praised. The fish is pan-seared in garlic,
olive oil and a white wine sauce along with roma tomatoes, >>
36 Port St. Lucie Magazine
Dovale is proud that
Fernando’s is one of
the few family-owned
restaurants in the area,
attributing much of its
success to the tight-knit
Portuguese community
in Port St. Lucie.
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