Located on Blvd Antonio Mijares half way between the bakery on the corner and Tropicana is a very unique restaurant – Phortal. The restaurant has been open for about 14 months, and is unlike others as it offers three and five course dinners that are different everyday. Chef Alejandro creates the meal based on the best ingredients that he has available that day.

Entering the restaurant from the street (there is free parking in the lot across the street behind the ice cream shop), you pass through the bar and the kitchen to arrive at the large sunken dining room. Three of the walls are graced with terrific original art, and the fourth wall looks the the stone, brick and skim coat that made the wall. As the event started, Dawn Solomon of Baja Vine Club introduced Alejandro, the manager, Alejandro, the chef and Jorge Maciel of Cava Maciel Vineyards, the owner and wine maker. Alejandro, the manager provided the history and philosophy of the restaurant, including the vision that the experience at Phortal would transport diners through a portal to a great place. Jorge Maciel provided his history and love of wine and wine making, since he was eight years old. He also provided an overview of the four wines that had been paired with the four courses from the evening dinner. Each of the wines has a celestial name.

The guests were offered a gin welcome cocktail, and the meal began with rolls and three different butters.The first course of the dinner was a Yellowtail Tiradito with maguey worm ponzu, mango, and avocado mousse paired with 2023 Venus Chardonnay. The Yellowtail was on a bed of seaweed and tasted incredible. Alejandro, the manager came to the table and described the preparation of the dish.

The second course was a Coconut cream soup with shrimp meatballs and dried chili oil paired with 2023 Venus Rose. This rose is a blend of Grenache and Merlot. Jorge explained how his Rose had transition from soling Merlot to experimenting with different blends. This rose was my favorite wine of the evening and I purchased a bottle to take home for my wife to enjoy. The cream soup was light and tasty.

The third course was a Filet of beef (cooked medium) topped with black mole sauce over butter squash purée paired with 2016 Luneo Blend (Mourvedre/Cabernet Sauvignon/Syrah). Luneo refers to the full moon. Both the wine and food enhanced the flavor of the other. The steak was perfect, and the butter nut squash purée amazing.

The final course was Homemade flan or lava cake with cinnamon and vanilla sauce and served with vanilla ice cream. A warm chocolate sauce was poured over the lava cake. The dessert was paired with 2018 Orbita Blend of Tempranillo & Syrah (80/20). What an excellent way to end an amazing wine pairing dinner from Baja Vine Club and Phortal.

At the end of the evening, all of the staff of Phortal, and Luis, one of the owners came to thank everyone from coming to applause from the very satisfied guests. The food quality and flavors, the services, and the atmosphere made this a very special evening.