On Your Way to Cape May (Part 3)
Stop 9: Port
As the sun began to set, we made our way to Port for dinner, arriving a bit earlier than expected, partly our excitement and partly out of concern for the looming storm that may make its debut. We snagged some seats at the upstairs bar, which was a stunning space with an inviting, coastal elegance. Our bartender, Jeremy, was exceptional. He set the tone for unforgettable evening. Naturally, Kat and I started with Port’s signature “girl dinner”, a perfectly chilled Bombay Sapphire extra dirty martini. Behold the beauty in the photo below.
Hello gorgeous.
We kicked off our culinary adventure with the Tuna Crudo, a dish that immediately set the tone for the evening. Delicate slices of tuna were paired with a bright cara cara marmalade, layered with subtle notes of sesame, ponzu, togarashi, and cilantro. The balance of citrus, spice, and umami was so addictive that I genuinely considered lifting the bowl to drink the last drops of sauce once the crudo was gone. Thankfully, Jeremy, our ever-knowledgeable bartender, suggested a local tequila pairing (the name escapes me now, much to my frustration). We opted for his recommendation, keeping things classy instead of actually picking up the bowl and drinking it.
Tuna Crudo
For dinner, Kat and I split the Rib Eye special, and, unfortunately, we devoured it so quickly there wasn’t a shred of evidence left to show you. It was served with wasabi whipped potatoes, an unexpectedly brilliant twist that quite literally changed my life. As the night drew to its inevitable close, we capped it off with the most incredible cheesecake, rich, silky, and impossible to forget. When I checked Port’s Instagram today and saw their seasonal pumpkin cheesecake, I felt a genuine pang of longing that I wasn’t there to taste it for myself. Sigh
Are you drooling yet?
I want to send a special thanks to all the places that made our stay in Cape May so memorable. Kat and I love to travel, but it’s especially meaningful when we find ourselves surrounded by people who pour as much love into their craft as I do into enjoying it.
In the meantime, I’ll be out exploring the flavors of fall, and I can’t wait to share what I discover next.