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Chef Johnny DeVivo and company have a good thing going at Porter's in the Forest (622-8237).
The evidence got to be overwhelming. First there was the “bacon-and-blue” martini, with Ultimat vodka, beautiful thick-cut bacon cured in hous…
Out came the huevos diablos with double-smoked bacon jam, the Patron Roca-cured mini salmon tostadas and the red chile-braised beef cheeks.