Tasca Tasca takes its name from the Portuguese word for tavern, and it's Chef Manuel Azevedo's second Portuguese restaurant in wine country, following LaSalette. Azevedo, a native of Portugal who grew up in the Azores, built his cooking on childhood memories of helping his mother recreate family recipes, a foundation he now calls Cozinha Nova Portuguesa — Portuguese tradition filtered through Sonoma County ingredients.
The menu runs as shareable tapas across categories like Garden, Land, Cheese, and Sea, spanning Caldo Verde and Piri-Piri Chicken Wings to Pig's Trotter Terrine, Shrimp Passion Fruit Ceviche, and a Portuguese-style Linguiça Mac & Cheese. Mediterranean and Iberian staples — olive oil, garlic, saffron — sit alongside spices tied to Portugal's seafaring history, applied to Californian produce.
The beverage program leans into the same theme: Portuguese wines poured in 6-ounce "Portuguese Pour" glasses, specialty cocktails, and an extensive Port and Madeira collection. The room sits on West Napa Street in downtown Sonoma, set up as a casual, lively tasca.
The menu runs as shareable tapas across categories like Garden, Land, Cheese, and Sea, spanning Caldo Verde and Piri-Piri Chicken Wings to Pig's Trotter Terrine, Shrimp Passion Fruit Ceviche, and a Portuguese-style Linguiça Mac & Cheese. Mediterranean and Iberian staples — olive oil, garlic, saffron — sit alongside spices tied to Portugal's seafaring history, applied to Californian produce.
The beverage program leans into the same theme: Portuguese wines poured in 6-ounce "Portuguese Pour" glasses, specialty cocktails, and an extensive Port and Madeira collection. The room sits on West Napa Street in downtown Sonoma, set up as a casual, lively tasca.