Galo is Chef Nuno Sousa's second restaurant (the first being Leitao) and an ode to his native Portugal. The menu maps the country's land and sea through petiscos (Portuguese tapas), seafood, arroz, and heritage centerpieces like Galo Recheado (whole stuffed rooster) and Perna de Cabrito Assada (roasted goat leg). Featuring one of the largest selections of Portuguese wine in New York, the offerings are a full exploration of Portugal's 4,000-year-old winemaking tradition. The wine list features diverse selections from the country’s distinct regions ranging from Vinho Verde, Bairrada, Dão, and Alentejo to the volcanic Azores, Madeira, and the Port lodges of the Douro. Designed by Lisbon's Studio Asolfi (their first project in NYC), finished with handmade ceramics and Portuguese craftwork, Galo marries the intimacy of a traditional adega (vineyard tasting room) with the sophistication of the West Village.