What if Portsmouth had a fling with a Latin Lover? What if mojo filled the streets, steaming with the heat of Cuban, Spanish and Latin music? What if you could drink a caipirinha on a Tuesday night? Or Salsa with someone you’d never met?

Welcome to Brazo. Where the flavors of Latin and South American cuisine are completely at home in northern reaches. It’s everything an exotic journey should be, while only an arm’s length from downtown Portsmouth.

Phelps Deick, Owner and Chef of Brazo Taste of the Seacoast Magazine’s Chef of the Month

Join us for a taste of Latin America.  Mon. – Sat.  5 PM  to close
Complimentary Valet now available Friday and Saturday
To make reservations, call 603.431.0050 or online
Brazo is Available for Private Parties, From 10 to 100, please contact us for more information.

At Brazo, Latin American culture has finally found a home. Here, Latin energy and passion can be tasted in fired-grilled fish and meats, sumptuous fruits and the use of deliciously fresh local ingredients all combined in a feast of bold, spicy, robust flavors. It’s an experience you won’t find anywhere else on the Seacoast.

• To Start
• Entradas
• Restaurant Week
• Gluten Free
• Cocktails

We are located in the heart of historic downtown Portsmouth.   We’re located at 75 Pleasant Street, in between State and Court Street.

From Route 95.

Depart the hustle and bustle of life via Exit 7 and head east on Market Street for .7 mile into downtown Portsmouth.   At the end of Market Street that big church is a nice landmark you must turn right.  Take the right traveling in front of North Church,
scoot over to the left lane and take a left shortly thereafter onto Fleet Street.  Once on Fleet, turn left at your first light onto State Street.  The first light on State Street is the intersection of Pleasant Street.  Take a right onto Pleasant and our door is right there for your Latin America getaway.

Although fine casual dining is our first passion, don’t be surprised if a few tables are moved to the side on select evenings to accommodate live Cuban, Spanish or Latin music.

Join us for Latin Night and dancing:
The first Friday of every month

Come in and check out our Happy Hour Specials every night at the bar from 5 to 7.

If you would like to make reservations, want to plan a function or have any question at all, please contact us.
We look forward to having you join us.

Phone: 603.431.0050     Fax: 603.431.0063

cforms contact form by delicious:days

Phelps Deick, Owner and Chef of Brazo Taste of the Seacoast Magazine’s Chef of the Month

TV Diner Review

Restaurant of the Month, Taste Magazine

Hip Brazo Delivers, Boston Globe

Brazo: It’s Electric, Portsmouth Herald

Festive. Welcoming. Vibrant. Robust.

This is Brazo, a casually elegant Latin American restaurant featuring the cuisine of acclaimed chef, Phelps Dieck. Located in the heart of the eclectically stylish Portsmouth, New Hampshire, Brazo showcases exciting Latin and South American cuisine finely prepared—but never overly so—highlighted by locally grown produce, fresh fish and the finest meats.

Brazo is a vacation for the senses. Cuban, Latin and Spanish music fill the air. Exotic rums, tequilas and pisco tempt from behind the bar. While warmth, hospitality and lively fun flows as if carried by the Gulf Stream from southern latitudes.

Phelps Deick, Owner and Chef of Brazo Taste of the Seacoast Magazine’s Chef of the Month

To receive updates on live music events, special theme dinners, Brazo recipes you can try at home and even discount vouchers, complete this simple form.

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Fresh Guacamole hand -whipped avocados, red onion, tomato, jalapeño, cilantro, and lime juice. Served with blue corn tortilla chips 10 GF/V

Yucatan Style Fish Taco crisp fried native cod, in a marinade of citrus, cilantro, and cayenne in a corn tortilla shell with salsa fresca and garlic crema 11

Pistachio Crusted Ahi Tuna over golden tostones, cilantro aioli, mango salsa and aged sherry reduction12 GF

Roasted Poblano Pepper & Corn Mussels simmered in coconut milk and sweet garlic chili broth with grilled bread10 GF without bread

Bacon Wrapped Gorgonzola Stuffed Dates served warm over roasted shallots, chopped almonds, honey-balsamic drizzle 10 GF

Beef Empanadas a light flaky crust filled with dark chili spiced ground beef, olives, capers, golden raisins and MANCHEGO 9

Fajita Steak Flatbread soft organic naan, black bean puree, caramelized bell peppers, sliced marinated skirt steak, and melted SHARP CHEESES 9

Charred Romaine Salad house-made ranchero dressing, blue cheese, roasted corn, black beans and salsa fresca 8 GF/V

Add grilled salmon 8 grilled skirt steak 9

Jicama & Strawberry salad served over arugula greens,with a poppy seed vinaigrette, crumbled goat cheese, roasted shallots and candied pecans10 GF/V

Sopa Del Dia Ask about our fresh made soup of the day 7

Tapas platter Check with your server about today’s tapas selection 11pp

Fire Grilled Churrasco marinated skirt steak served with chimmichuri sauce, sweet potato fries, and a lightly dressed watercress salad 24 GF without fries

Pan seared Beef Tenderloin served with a warm bacon, chopped egg & red pepper potato salad, crisp green beans, and finished with horderadish crema. 34 GF

Braised Lamb Shank tender bone in Colorado lamb, overgrilled tomato polenta, spring pea and mint puree, red wine pan jus.  26GF

Herb Crusted Statler Chicken summer squash and zucchini napoleon, green curry quinoa, orange and cilantro vinaigrette 23

Brazilian Pork Confit 12 hour slow roasted pork finished with a sweet guava BBQ sauce, Cuban style black beans and watercress salad 22 GF

Ginger Marinated Salmon pan seared served with cumin carrot couscous, fresh arugula salad with a honey – lime crema and toasted almonds.  24

Seafood and Chicken Paella simmered layers of Chorizo, Saffron infused rice, Cod, Scallops, Mussels, and boneless Chicken thigh then finished with fresh lemon juice 25 GF

Almond Pesto Carbonara  linguine, eggplant, bacon, fresh herbs and shaved manchego cheese, tossed in a light cream sauce with truffle oil. 18 V   ADDSCALLOPS 6

Garden Vegetable Empanadillo spring peas, roasted carrots, zucchini and summer squash, layered with black bean puree and whipped goat cheese in a flaky crust. Served with mixed green salad 20 V

Catch of the day Ask your server about today’s fresh fish special market price

To start

Cucumber Mojito –Hendricks Gin, St Germaine, fresh mint, simple syrup, splash soda water, served on the rocks    $8

Honoro Vera Garnacha           $8/glass     $32/bottle

Goose Island Seasonal, Chicago   $4              

Restaurant Week November 2012

Appetizers

Organic White Bean and Chicken Chili – roasted poblano peppers, sweet corn in a rich broth with smoked paprika oil

Pulled Pork Taquitos – two crispy corn tortillas rolled with bbq pulled pork and queso.  Served with guacamole and garlic crema

Drunken Sweet Plantain and Goat Cheese Empanadas – flamed in dark rum, fresh cilantro and diced mango with curry lime crema

Orange and roasted beet Ensalada – thinly shaved golden beets, carrot, orange segments and arugula. honey-sherry vinaigrette, toasted almonds and crumble goat cheese

Entrees

Cuban style Meatloaf farm raised eight spiced beef, gently roasted and seared golden brown. smoked paprika and Manchego macaroni, grilled asparagus and ancho

Cider Statler Chicken Breast – chorizo cornbread stuffing with apple sage gravy

Bacon Wrapped Hake – over wild mushroom and arborio Manchego creamed rice with sautéed brussel spouts

Harvest Black Bean Cakes – seared patties of mashed squash, cranberries, and wild rice with fresh corn salsa

Dessert

Mexican Fried Ice Cream – over Mayan chocolate brownie

Tres Leches – A traditional South American brandy & vanilla Cake soaked in three milks

Ginger Pumpkin Crème Brule – with crystallized ginger

**Most menu items are gluten free **

Gluten Free Menu Items

To Start 

Pistachio Crusted Ahi Tuna over golden tostones, cilantro aioli, mango salsa and aged sherry reduction12 (without Bread)

Spicy Pumpkin – Curry Mussels simmered in a yellow curry, pulled sugar pumpkin, coconut milk and red pepper flake broth with grilled bread10(without bread)

Jalapeno artichoke Dip artichoke hearts, jalapenos, garlic and cheese. Served hot with tortilla chips 9 (With Baked Chips)

Orange and roasted beet ensalada thinly shaved golden beets, carrot, orange segments and arugula. honey-sherry vinaigrette, toasted almonds and crumble goat cheese 10

Chopped Romaine Salad black beans, pico de gallo, corn salsa, cotija cheese, ranchero dressing. 10                                 add grilled shrimp skewer 5, add grilled churrasco 6, add grilled salmon 8, add seared tuna 9

Ensalada Verde green apple, dried cranberries, crispy shallots, mixed baby greens, papaya-ginger vinaigrette 8 Add blue cheese 2

Sopa Del Dia Ask about our fresh made soup of the day 7

Entradas

Fire Grilled Churrasco marinated skirt steak served with chimmichuri sauce, sweet potato fries, and a lightly dressed watercress salad 24 (substitute for french fries)

All Natural Beef Tenderloin served with chipotle mashed sweet potatoes, gorgonzola-creamed kale, crisp bacon and rioja fortified demi glace 32 (substitute sautéed kale)

Brazo Black Bird crispy skinned half chicken, roasted with a layer of black bean puree, whipped cilantro goat cheese and tomato, over orange-saffron rice and fresh arugula 23

Brazilian pork confit 12 hour slow roasted pork finished with a sweet guava BBQ sauce, served over orange scented Cuban style black beans and watercress salad 22

Jalapeño-Maple glazed Salmon grilled and brushed with chili infused N.H. syrup, cranberry and pistachio wild rice, asparagus, black pepper-cumin crema 24

Seafood and Chicken Paella Simmered layers of Chorizo, saffron infused rice, cod, shrimp, mussels, and boneless roasted chicken thigh, finished with spices and lemon juice 25

Crispy Eggplant Napoleon marinated and lightly fried, spread with artichoke, tomato and caper marinara, melted queso and fresh greens. 20 (substitute grilled eggplant)

Catch of the day Ask your server about today’s fresh fish special market price

Brazilian Sangria Red or White

House infused wine, liquers, spices, and fruit

Available by the glass or pitcher which serves four

Latin Cocktails

Brazo Cosmo- Silver Tequilla, cranberry, lime, patron citronage

Dark and Extra Stormy- Ginger Beer, goslings black seal rum, habenero simple syrup

Passion Colada- skyy infusions pineapple vodka, passion fruit, coconut

South American Classics

Yuzu Caipirinha(kay-pur-een-yah) The national drink of Brazil made with leblon sugar cane rum, fresh limes, yuzu, and sugar

Peruvian martini- A classic drink from Peru made with Pisco, fresh lemon and powdered sugar seved straight up.

Mojitos

Pomegranate- Silver rum,pama pomegranate liquer, mint, lime, soda water

The Cartel- Silver tequila, mint, lime, simple syrup

Ginger – white rum, ginger puree, mint, ginger beer, lime

Orange Crush – 4 orange vodka, splash OJ, mint sugar, soda water

Coconut – Don Q coconut, lime, sugar, soda

Margarita

El Corazon- reposado tequila, passion fruit, blood orange, lime, served straight up with a salt rim

Bee Sting- reposado tequila, crème de cassis, honey, orange liquer

House margarita -tequila, citronage, fresh lime and lemon juice,

Order Brazo Gift Certificates online!

Gift Certificates make the perfect gift! They are always the right size and are available in any denomination you like.

Frisky Whiskey Mojito - Tullamore Dew Irish Whiskey, Honey, orange juice, fresh mint, simple syrup, splash soda water, served on the rocks $8

Restaurant Week March 2013

Brazo Wedge Ensalada - Crisp leaves of romaine hearts, layered with corn, red onion, tomato, chopped egg, drizzle with house made creamy Queso de Valderon dressing and toasted spiced Pepita.

Coconut Cumin Carrot Bisque -local honey crema

Pork Soft Taco - Warm tortilla, black bean puree, habanero-BBQ pulled pork, escabeche red cabbage, avocado and lime crema

Mini Chorizo Corndogs - baked in a light and fluffy cornbread crust. Served with house made Whole grain spicy mustard.

Latin Spiced Meatloaf - north east family farms beef baked and seared with a caramelized crust. Sweet potato and goat cheese croquettes, grilled asparagus, ancho mushroom pan gravy.

Baked Tomatillo Chicken -. Cuban style red rice and beans, roasted parsnips with wilted kale and Apricot mole︠ sauce.

Shrimp and Lobster Skillet - corn, yukon gold potato, smoked paprika cream sauce. Baked with a Manchego and herb crust.

Crispy Eggplant Tower - Caper tomato sauce, artichoke hearts, spinach and melted queso. Served with black bean puree and watercress salad

Banana and Nutella Empanada - A flakey crust filled with caramelized bananas and hazelnut chocolate. Served with Roasted banana ice cream.

Tres Leches - a classic South American sponge cake soaked in three milks

Key Lime Napoleon - flaky pastry crust layered with fresh key lime curd. Garnished with whipped cream and raspberry coulis

Lemongrass Coconut Sorbet