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Amboy Spotlight: The Portuguese Manor

Portuguese Manor Owners: Paula and Alberto Ferreira

Portuguese Manor Owners: Paula and Alberto Ferreira

Nurses from Aristicare at Alemeda celebrate at the Portuguese Manor *Photos by Carolyn Maxwell

Nurses from Aristicare at Alemeda celebrate at the Portuguese Manor
*Photos by Carolyn Maxwell


100_4469crop cnyknnnBy: Carolyn Maxwell

PERTH AMBOY – The Portuguese Manor, 310 Elm St., Perth Amboy is owned by Paula and her husband, Alberto since 1989. Paula answered a few questions about her business.

AG: How long have you and your husband owned the Portuguese Manor?

PM: Since 1989.

AG: Besides yourself, your husband and brother are any other family members involved in the business?

PM: No, it’s just the three of us.

AG: Have you or your husband worked at other restaurants or if she had owned any other restaurants?

PM: No, but my father owned bakeries and other businesses in Venezuela.

AG: When did you decide to take the big step in ownership and why did you pick Perth Amboy?

PM: The couple came to America from Portugal in 1987. Paula’s Uncle, Lee Neves acquired the Portuguese Manor (formerly the Pulaski Hall) in November of 1983.  Alberto worked here first as a dishwasher. Two other guys who were working here approached Alberto (Paula’s husband) about buying the place from Paula’s uncle. One of the original partners left. We stayed with the other partners for sixteen years.

AG: Did you start out in the restaurant business or in another profession?

PM: No. I was always in the restaurant business. I was always interested in the business because my father owned bakeries.

AG: When you bought the restaurant, did you make any changes in the décor or menu?

PM: We fixed the upstairs hall.

AG: For someone who has never experienced the cuisine from Portugal, what dish would you recommend they try as a starter?

PM: Pork and clams, lamb stew, codfish, shell steak with fried egg on top (Steak Portuguese).

AG: Do you have a signature dish?

PM: The Signature dish is the Filet Mignon Portuguese Manor. It is presented as a flambeau.

AG: How involved are you and your husband in deciding on the menu items?

PM:  Since my husband is one of the cooks, he is very involved in what dishes are on the menu.

AG: How many Restaurant Trade Shows do you attend a year and how important have they been?

PM: We have attended the U.S. Food Service located in Perth Amboy for the last ten years. Most of their shows have been held in their Perth Amboy location.

AG: What is the most popular menu item?

PM: The Paella, the filet mignon, and the salmon. The salmon can be stuffed with crabmeat by request.

AG: What is the seating capacity in the main dining room?

PM: 125. The Bar area seats 40 and the upstairs hall has 2 rooms. The small room seats 35 and the bigger hall seats 150.

AG: What is your busiest time of the year?

PM: New Year’s Eve by far.

AG:  You have been known for your buffets for special occasions, holidays, weddings, fundraisers, birthday celebrations, etc. Which items are requested the most for the buffets?

PM: Shrimp and garlic, the stuffed salmon, and the octopus salad. The octopus salad is also on the bar menu. Homeade dessert items are available in some packages.

AG: If you can describe a dining experience at the Portuguese Manor, what would you say?

PM: You can expect big portions at a very affordable price and you can’t beat the ambiance.

Shortly after the interview, a group of nurses from Aristacare at Alameda from across the street came in to have lunch. Maria Farber was part of the group and I asked her if they were celebrating a special occasion. She said, “The nurses have passed the State survey and they decided to come to the Portuguese Manor because not only was it close by, but they knew they would be served delicious food.”

The Portuguese Manor has an upstairs dining hall which is available for parties (in -house package deals), children’s menu and waiter’s service. The restaurant is open: Monday thru Thursday – 11:30 a.m. – 10:00 p.m.; Friday 11:30 a.m. – 11:00 p.m.; Saturday 3:00 p.m. – 11:00 p.m.; Sunday 1:00 p.m. – 9:00 p.m. Phone #: 732-826-2233.

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