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Porto by Chef Jason, Established in 2025, redefines American Cuisine by offering a variety of dishes that are meant to please all of our customers palettes. Porto by Chef Jason creates a dining experience which offers our customers a professional yet relaxing experience. We hope to see you soon.
Address and Contact Information
Address: 1111 US-130, Robbinsville Twp, NJ 08691
Phone: (609) 960-7887
Website: https://www.portobychefjason.com/
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Porto by Chef Jason
Discover Porto by Chef Jason in Robbinsville, NJ. Serving lunch & dinner seven days a week. BYOB & catering available. Visit us today!
Porto by Chef Jason | Robbinsville NJ – Facebook
Porto by Chef Jason – 6pm Dave Bermingham Music – FRI 3/6! BYOB • Live Music • Delicious Food • Good Vibes 1111 US-130, Robbinsville Twp, NJ 08691. May be …
PORTO by Chef Jason – Robbinsville Township, NJ on OpenTable
PORTO by Chef Jason is open for dinner most evenings and offers daily lunch. Current posted hours are: Mon–Sat 4:30 pm–9:00 pm; Sun 3:00 pm–9:00 pm. Lunch is …
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Reviews
Joseph Carroll
If you’re looking to porto-pult your taste buds into another dimension, Porto by Chef Jason is the place to dock.
First of all, the Boom Boom Chicken? More like Kaboom Kaboom Chicken. It doesn’t just bring the flavor — it brings the fireworks. Crispy, saucy, and explosive in all the right ways. We came for dinner and left feeling like I survived a delicious flavor detonation.
And let’s talk about that vodka sauce. Top. Notch. Silky, rich, and so perfectly balanced it should run for office. If loving that sauce is wrong, I don’t wanna be al dente. It clings to the pasta like it just signed a long-term lease — no slipping, no sliding, just pure creamy commitment.
Service? Smooth. Atmosphere? Saucy. Overall experience? I’d rate it pasta-tively amazing.
Also BYOB, so plan accordingly
10/10 — would absolutely boom boom back.
… moreFirst of all, the Boom Boom Chicken? More like Kaboom Kaboom Chicken. It doesn’t just bring the flavor — it brings the fireworks. Crispy, saucy, and explosive in all the right ways. We came for dinner and left feeling like I survived a delicious flavor detonation.
And let’s talk about that vodka sauce. Top. Notch. Silky, rich, and so perfectly balanced it should run for office. If loving that sauce is wrong, I don’t wanna be al dente. It clings to the pasta like it just signed a long-term lease — no slipping, no sliding, just pure creamy commitment.
Service? Smooth. Atmosphere? Saucy. Overall experience? I’d rate it pasta-tively amazing.
Also BYOB, so plan accordingly
10/10 — would absolutely boom boom back.
Jenn Pak
Had reservations with a friend on Thursday for 6:30pm. When we arrived there was no one to greet us at the reception area. We waited like 5mins before we decided to go into dining area and fetch someone. You’d think with reservations in place they’d know to expect people around a certain time?
The restaurant was also cold. We saw the thermostat set to 65 and asked them to raise it which they did.
Despite there only being 2 other tables occupied, the food and the service was slow. When ordering, we were told the calamari was out. But he clarified to say they did have it, but it wasn’t breaded or prepped yet. Okay….guess they didn’t prep for dinner service that well.
Anyway our waiter disappeared for awhile presumably because he’s probably also the sous chef since he only showed up to deliver food.
We ordered the steamers for appetizers but it’s weird they call it that since the description says little necks and that’s what you get. The clams tasted decent and the broth was nice. Know what would have been better? If we had some bread to sop up the broth. Oh wait that’s right, while the table next to us got bread as soon as they sat down we didn’t get any.
We brought this up to the waiter when he finally showed up and he said he burnt the first batch? Sure you did buddy, you wouldn’t even have brought it out unless we asked or how about just letting us know? Anyway when the bread came out it didn’t look anything like the Instagram pictures with the large cloves of garlic that was on nicely toasted bread. It came out looking naked with a barely any parm cheese and olive oil.
For entrees I got the braised short rib mac and cheese. This was delicious and flavored well but edges of mac were cold which implies it was sitting for awhile.
For dessert I got one scoop of their gelato but was shocked to learn it was $8 for that measley single scoop! Yeah, not exactly sure I’d be back since it’s clear they still got things to figure out.
… moreThe restaurant was also cold. We saw the thermostat set to 65 and asked them to raise it which they did.
Despite there only being 2 other tables occupied, the food and the service was slow. When ordering, we were told the calamari was out. But he clarified to say they did have it, but it wasn’t breaded or prepped yet. Okay….guess they didn’t prep for dinner service that well.
Anyway our waiter disappeared for awhile presumably because he’s probably also the sous chef since he only showed up to deliver food.
We ordered the steamers for appetizers but it’s weird they call it that since the description says little necks and that’s what you get. The clams tasted decent and the broth was nice. Know what would have been better? If we had some bread to sop up the broth. Oh wait that’s right, while the table next to us got bread as soon as they sat down we didn’t get any.
We brought this up to the waiter when he finally showed up and he said he burnt the first batch? Sure you did buddy, you wouldn’t even have brought it out unless we asked or how about just letting us know? Anyway when the bread came out it didn’t look anything like the Instagram pictures with the large cloves of garlic that was on nicely toasted bread. It came out looking naked with a barely any parm cheese and olive oil.
For entrees I got the braised short rib mac and cheese. This was delicious and flavored well but edges of mac were cold which implies it was sitting for awhile.
For dessert I got one scoop of their gelato but was shocked to learn it was $8 for that measley single scoop! Yeah, not exactly sure I’d be back since it’s clear they still got things to figure out.
Tom Agabiti
This was our second time dining at this location. The first time, it was Louie’s by Chef Jason, and we had an amazing experience. Unfortunately, our return trip wasn’t the same experience. The appetizers were delicious and did not disappoint. The short rib mac n cheese, was barely edible. The salmon was very dry. The steaks and scallops, that were ordered, were the only entrees that seemed ok, but were also very expensive. Based on the price of the entrees, we were expecting better quality. We were so disappointed that we did not even want to order dessert. The staff was great and very accommodating, but based on the pricing and quality of entrees, we will not be going back.
… moreHeli Majeethia
Had an incredible experience here tonight! Boyfriend and I ended up making a last min decision to go out to dinner and saw this place was one of the few open with reservations available. When pulling up, we saw it looked empty so called to make sure and Chef Jason personally welcomed us in even though he had sent his servers home early for the holidays. He was so kind and accommodating – we essentially ended up having the whole restaurant to ourselves for a multicourse meal that he single-handedly whipped up! Fresh crispy on the outside / soft on the inside garlic bread, probably the best vodka pasta I’ve ever had and good entrees! The music was too. But honestly, what stood out was his attitude. Can’t speak highly enough of the guy. These are the type of people you want to support in a world like the one we live in right now. I would highly recommend a visit
… moreMaggie
I was really looking forward to returning to Chef Jason’s to experience the recent opening of Porto. We stood a while at the front hostess area before anyone greeted us.
Once we were seated we were told half the items on the menu were not available since the “fish truck” didn’t arrive that day. It was a Friday night so it was a surprise to have such a limited menu. Thankfully the guests I invited to go there for their first time were very understanding so we made the best of it.
Service was average, expected better for this price point. Ie., server should know automatically fill water glasses when empty, provide extra plates when guests are sharing desserts.
Food was ok- will I go back…..a definite maybe.
… moreOnce we were seated we were told half the items on the menu were not available since the “fish truck” didn’t arrive that day. It was a Friday night so it was a surprise to have such a limited menu. Thankfully the guests I invited to go there for their first time were very understanding so we made the best of it.
Service was average, expected better for this price point. Ie., server should know automatically fill water glasses when empty, provide extra plates when guests are sharing desserts.
Food was ok- will I go back…..a definite maybe.
Shelly Lipton
We had dinner last night and really enjoyed it. The space is cozy and intimate, with beautifully set tables that immediately set the tone. It’s BYOB, so we brought a bottle of red.
The food delivered. A fresh, well-balanced salad to start along a rich lobster bisque to start. The boom boom chicken (big flavor, nicely done), and sesame-crusted salmon that was cooked just right. Service was OK…especially considering it was busy on Christmas.
All in all, a very good spot worth checking out if you’re looking for a comfortable, well-executed meal without the hype.
… moreThe food delivered. A fresh, well-balanced salad to start along a rich lobster bisque to start. The boom boom chicken (big flavor, nicely done), and sesame-crusted salmon that was cooked just right. Service was OK…especially considering it was busy on Christmas.
All in all, a very good spot worth checking out if you’re looking for a comfortable, well-executed meal without the hype.
Jinia Haldar
This is an American-Italian restaurant with slightly dim, warm lighting. It has a family feel to it, and all the diners on the night we went were families, although it could also be great for date night. I’d say casual to business casual would be the appropriate attire.
To start, we were given some very tasty bread, not too soft in the center or too crunchy on the edges, with olive oil and parmesan cheese. I know it sounds a bit silly to focus on the breadbasket, but in my experience, the standard of bread does very much correlate to the standard of the rest of the food, so for me, this was a very good sign.
For one appetizer, the cherry pepper glazed calamari, we had perfectly cooked calamari with a crunchy exterior and non-rubbery interior, and breading that adheres well to the squid. The calamari on its own is not seasoned (no salt or pepper), but the cherry pepper glaze is more than enough flavor. My dad adored the cherry pepper glaze. It’s spicy and sweet and very flavorful. I admittedly have zero spice tolerance, so wasn’t able to have much of it, but even then, I could appreciate the taste. It’s a huge portion – about the size of an entree.
We also had a beet carpaccio appetizer, which comes with a burrata ball on a bed of greens, drizzled with a sherry reduction. It’s actually more greens than beets, which is fine – nothing wrong with greens, especially if you dip them in the cherry pepper glaze from the calamari dish.
One of our mains was a combo filet mignon and crab cake, which came with mashed potatoes and asparagus. The crab cakes were soft inside, falling apart on the fork, with a nice crisp on the exterior. The filet mignon was nice, but not as impressive as the pork of our other entree.
The second entree was a pork chop lou, which came with mashed potatoes and spinach. Absolutely incredible pork – it cut effortlessly, and the seasoning was lovely. It had great texture.
The tiramisu we had for dessert had a bit too strong of an espresso flavor for my liking (it wasn’t balanced with the ladyfingers and mascarpone).
As far as service goes, our servers were very kind and accommodating when we asked for e.g. extra cutlery or sharing plates. They seemed a bit busy, though, like there weren’t quite enough servers (which was surprising, since the place was mostly empty), and we did need to flag for our water to be filled up.
Overall, though, good experience. The food comes in large portions and is very filling. The bill for us two with 2 appetizers, 2 entrees, and 1 dessert came out to $180 including the gratuity, so definitely pricier than the majority of restaurants in the area. I think keeping the price point in mind, the food is as good as I’d expect it to be.
One thing that was really our own fault was that we were sat in a drafty location that was quite cold compared to the rest of the restaurant, so do keep in mind that temperature varies a lot depending on where you’re sat. We did not realize that some parts of the restaurant are warmer and that we could have asked to move to a different table, so don’t be afraid to ask for a different table if you find yours is in a drafty place like ours was.
If this were all I had to say, I’d give the restaurant a 3.5-ish. However, I should note that you must make a reservation beforehand, or the kitchen will close. We walked in at 8:00 PM one day (the website says they close at 10:00 PM) and they said their kitchen had closed due to no reservations, so we had to go somewhere else. We came back another day with a reservation.
I feel that mentioning on the website, “Reservations Required,” would save the headache of thinking we could walk in when we effectively couldn’t. Because of this, I’m going to give a 3.
… moreTo start, we were given some very tasty bread, not too soft in the center or too crunchy on the edges, with olive oil and parmesan cheese. I know it sounds a bit silly to focus on the breadbasket, but in my experience, the standard of bread does very much correlate to the standard of the rest of the food, so for me, this was a very good sign.
For one appetizer, the cherry pepper glazed calamari, we had perfectly cooked calamari with a crunchy exterior and non-rubbery interior, and breading that adheres well to the squid. The calamari on its own is not seasoned (no salt or pepper), but the cherry pepper glaze is more than enough flavor. My dad adored the cherry pepper glaze. It’s spicy and sweet and very flavorful. I admittedly have zero spice tolerance, so wasn’t able to have much of it, but even then, I could appreciate the taste. It’s a huge portion – about the size of an entree.
We also had a beet carpaccio appetizer, which comes with a burrata ball on a bed of greens, drizzled with a sherry reduction. It’s actually more greens than beets, which is fine – nothing wrong with greens, especially if you dip them in the cherry pepper glaze from the calamari dish.
One of our mains was a combo filet mignon and crab cake, which came with mashed potatoes and asparagus. The crab cakes were soft inside, falling apart on the fork, with a nice crisp on the exterior. The filet mignon was nice, but not as impressive as the pork of our other entree.
The second entree was a pork chop lou, which came with mashed potatoes and spinach. Absolutely incredible pork – it cut effortlessly, and the seasoning was lovely. It had great texture.
The tiramisu we had for dessert had a bit too strong of an espresso flavor for my liking (it wasn’t balanced with the ladyfingers and mascarpone).
As far as service goes, our servers were very kind and accommodating when we asked for e.g. extra cutlery or sharing plates. They seemed a bit busy, though, like there weren’t quite enough servers (which was surprising, since the place was mostly empty), and we did need to flag for our water to be filled up.
Overall, though, good experience. The food comes in large portions and is very filling. The bill for us two with 2 appetizers, 2 entrees, and 1 dessert came out to $180 including the gratuity, so definitely pricier than the majority of restaurants in the area. I think keeping the price point in mind, the food is as good as I’d expect it to be.
One thing that was really our own fault was that we were sat in a drafty location that was quite cold compared to the rest of the restaurant, so do keep in mind that temperature varies a lot depending on where you’re sat. We did not realize that some parts of the restaurant are warmer and that we could have asked to move to a different table, so don’t be afraid to ask for a different table if you find yours is in a drafty place like ours was.
If this were all I had to say, I’d give the restaurant a 3.5-ish. However, I should note that you must make a reservation beforehand, or the kitchen will close. We walked in at 8:00 PM one day (the website says they close at 10:00 PM) and they said their kitchen had closed due to no reservations, so we had to go somewhere else. We came back another day with a reservation.
I feel that mentioning on the website, “Reservations Required,” would save the headache of thinking we could walk in when we effectively couldn’t. Because of this, I’m going to give a 3.
Jerrica
Took our mother here for an early Mother’s Day dinner & this place did not disappoint!! It is located what formerly used to be Shrimp King. We ordered the Ahi Tuna, Pretzel Chicken, Pan Seared Salmon, Steak “Don” and a kids vodka rigatoni (they do not have a kids menu). Presentation was on point, food was hot & everything was fresh. Everyone enjoyed their meals & service was excellent! They are BYOB & if you plan on going on a weekend, I would probably make reservations ahead of time. We had an early dinner (445pm) & it was “dead” but once 530pm came around, people started to file in. We will definitely be coming back again!
… moreJames Martin
Food was quality, but the portions were super small. Potatoes and string beans were cold. Fish had no flavor. The service was not very good. You would think with only three tables occupied, the waiter would’ve made himself available more. The chef spent most of his time talking to people in the dining room while we waited patiently for our food. Please do yourself a favor find another Establishment who gives you your money’s worth. Myself and my family will never return.
… moreDavid Warrick Jr
Conrad was wonderful, both my wife and I had a delicious lunch. We will be back for dinner at some point. I had the Boom Boom chicken with rigatoni, the chicken was great and the vodka sauce full of flavor. My wife had the Short rib Mac n cheese. The short rib was melt in your mouth.
… more