Strolling down Newark Avenue, on your left hand side you will notice an elegantly designed, rustic exterior to the Porta restaurant. Automatically I was drawn to this unique, dimly lit, Italian spot.
Walking into Porta, I felt instantly welcomed. It’s interior is full of raw and exposed details, such as open ceilings and uncovered walls. The extremely friendly and attentive hostesses greeted me with a smile and were more than happy to introduce to me to their mixologist, Sammy Gilmete.
I waited for Sammy to conjure up all the needed ingredients such as candy cane and chocolate liqueur. He created a unique, and strong, chocolaty holiday drink just for Hagtap, called Buon Natale! (Merry Christmas in Italian).
— Crushed Candy Cane
— House-made Lavender Marshmallow
— Hershey Chocolate Syrup
— Godiva Chocolate Liqueur
— Old Forester Whiskey
— Silvio Meletti Liqueur
— Fernet Branca Liqueur
— A Splash of Cream