Discovered during the 15^th century, the Cape Verde Islands are part of a group of islands in the North Atlantic Ocean, west of Senegal, Africa with a landmass about the size of Rhode Island.  Cuisine from this area is a combination of Portuguese and African flavors, herbs, sauces, vegetables, fruits, seafood and meats.  The Cape Verde climate is warm and dry.  The terrain is very much like that of Greece, steep, rocky and volcanic.  One of Cape Verde’s natural resources is the ocean and the many kinds of food the ocean has to offer.  The Portuguese brought a Mediterranean influence to Cape Verdean Cuisine including: an emphasis on fish, meat, olive oil, tomato and unexpected combinations of meat and shellfish.  Traditional West African culinary influences include: mango, plantain, game, cabbage, corn, dry beans, kale and a variety of root vegetables.  The sauces ranging from mild tomato to hot curry and relishes are a mix of both adapted over several hundred years to form unique traditional flavors that can only be found in Cape Verdean Cuisine.

After five centuries of working with crafts, trade, whaling and transatlantic shipping, Cape Verdean people have developed a very romantic culture that is directly tied to their belief in caring for all members of the family, particularly the inclusion and respect of elders, which is also supported by their strong religious community.  This same work ethic, love of food, romance for life and passion for family can be found throughout Cape Verdean traditional music.

Following its independence in 1975, Cape Verde has exhibited one of Africa's most stable Democratic governments.  However, there are natural hazards in  the Cape Verde Islands that result from its arid, dry, seismically active land, which without intervention is becoming desert like.  Cape Verdean people have historically experienced repeated droughts and during the second half of the 20th century these droughts have caused significant hardship among Cape Verdean families prompting heavy emigration.  As a result, there are less Cape Verdean people living on the islands than there are emigrated around the world.

Regardless of where they have emigrated, family values remain very strong among Cape Verdean people.  This is typified by those who step out from their homeland and travel to new countries to seek out prospects to make a better life for their children and parents.  The experience of the Correia family is the embodiment of this goal with Restaurant Laura its crowning achievement.
  
Arlindo Correia’s family began to immigrate to the United States in 1974, with the journey of uncle Andre Correia, a boat craftsman.   In 1981, Arlindo’s father Honorio Correia arrived to work with his brother at the historic and prestigious Boston Whaler Company.  By 1982, Arlindo’s father had sent for his wife and children (Arlindo among them).  Arlindo’s parents worked hard and held high expectations and standards for their children.  Arlindo started his career at Brown University and graduated from Roger Williams University as an electrical engineer.  While working as an engineer, Arlindo harnessed his income  into purchasing real estate and by 1997 several properties including Cape Verdean Liquors were among his investments. 
  
Laura’s parents emigrated from Santiago Island in 1981 and by 1983 they sent for her grandmother and siblings (Laura among them).  Laura and Arlindo met as neighbors.  Laura had a burning goal to become a fine chef of Cape Verdean cuisine for as long as she can remember.  She pursued this goal by working assorted jobs until she got her big break in 1986, with Saratoga Sauce Company.  Saratoga allowed Laura to see how sauces were mass-produced, packaged and sold for retail and restaurants.  By 1999, Laura was working with the luxurious Westin Hotel in Boston where she started as a “prep cook” cutting vegetables and preparing side orders and 12 years later found herself running the Westin Hotel kitchen and sumptuous restaurant for the Head Chef. 

When the opportunity came for Arlindo to purchase the licensing for Restaurant Laura, he jumped at the chance to make his wife’s dream come true.  Initially, the thought of running a family restaurant was both exciting and overwhelming to Laura.  But with the well-earned support of neighborhood groups, city officials, family and friends Restaurant Laura opened its doors in July 2003.  Arlindo's investment in Cape Verdean Liquors allowed them to bring the finest in Cape Verdean wines & spirits to Restaurant Laura.  Laura has combined her 12 years experience from one of the worlds top hotel restaurants with her understanding and love of Cape Verdean cuisine to bring an extraordinary menu.  And that's not all, Arlindo and Laura have brought together their family and friends to provide Cape Verdean & Jazz music for every occasion large or small.  Visit Restaurant Laura for lunch or dinner, Wednesday through Monday and don't forget to make reservations for your next party.