About this Business
From Our Editors
Both equipped with years of experience in the restaurant world, Mitchell and Zachary King opened Port in 2011 to create a space for seafood dining. For their head chef, they brought in former coworker Inton Mouynivong to supply his unique flair, sprucing up the restaurant’s staple seafood and steaks and adding a sprinkling of Thai dishes. The seafood dishes draw inspiration from across the country with seafood etoufee, shrimp and grits, and mustard-seed encrusted Atlantic salmon influenced by the Deep South, Middle Atlantic states, and seaside moon colonies. A glass of red or white wine completes each entree from a wine list of more than 45 varieties from Portugal, New Zealand, Italy, and California.