Tashca
Day 1: 5-Course Portal to Portugal Tasting Series
Opened in late 2025 in Nolita, this celebration of Portuguese cuisine hopped right onto this year’s “Spots of the Summer” List from Infatuation as well as their list of “Most Fun Spots in NY.” From gardening to raising animals to baking, Chef David Santos was immersed in every aspect of food as the son of Portuguese immigrants. After graduating from Johnson & Wales’ esteemed culinary program, he worked at Bouley, Per Se, and Foxface, ultimately launching Um Segredo, a series of supper clubs hosted at his Roosevelt Island home. In 2012, he opened Louro in the West Village to much acclaim. At Tashca, he is delighting diners with a menu that features grilled sardines, squid with plum piri-piri, branzino with bay leaf beurre blanc, whipped ricotta with mint and charred asparagus, not to mention an epic dessert like house-made goat milk ice cream with bay leaf, cinnamon, black pepper, goat milk caramel, and salted maple caramelized peanuts. “It’s hard to tell whether this place is a restaurant, a bar, or just a dinner party you happened to stumble into—and that's exactly why we like it,” says Infatuation, so let’s go and find out!
About the Host:
Dave Santos
Executive Chef
Chef Dave Santos is a first-generation Portuguese-American chef known for his refined, ingredient-driven cooking that blends Portuguese traditions with contemporary technique. A graduate of Johnson & Wales University, he trained in acclaimed kitchens including Per Se and Bouley, later earning recognition with his own West Village restaurant, Louro, and the acclaimed supper club Um Segredo. Most recently, he has led the kitchen at Foxface Natural, where his thoughtful, seasonal cuisine has received widespread critical praise (including 3 Stars from the New York Times critic Pete Wheels).
The Lineup
All courses will be individually plated. This menu will be Peanut, Tree Nut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Hamachi
pickled banana puree, charred scallion, parsley
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Whipped Farmer's Cheese
housemade cheese, herb pistou, house bread
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Arroz de Marisco
tomato coriander sauce, garlic rice, piri, fruit of the sea
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Portuguese Steak Frites a Cavala
picanha steak, crispy herb fingerling, poached egg, beef jus
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Rice Pudding
jasmine rice, poached pear, pumpkin seed, sesame whey caramel
Tashca
151 Elizabeth St
New York, NY 10012
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Tashca will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is White Fish in Course 1, Fish Stock, Shrimp, Mussel, Squid and Octopus in Course 3 and Beef in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 2. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 4, Course 5. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided
- Shellfish: There is Shrimp, Mussel, Squid and Octopus in Course 3. Substitutions will be provided.
- Fish: There is White Fish in Course 1 and Fish Stock in Course 3. Substitutions will be provided.
- Eggs: There are Eggs in Course 4, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree-nut free.
- Alliums: There is Scallion (Cooked) in Course 1, Scallion (Raw), Chive and Garlic (Raw) in Course 2, Garlic (Cooked) and Onion (Cooked) in Course 3 and Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
