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(May 2008) By Warren Rojas An opening salvo of chourica assada ($8.75) reveals charcoal-grilled sausage rounds accompanied by vinegary black olives, carrots and cauliflower. The traditional alentejana ($13.75) brings a citrusy symphony of stewed pork (each bite releases another lemon-lime gush), diced potatoes, clams and more mesmerizing vegetables (pickle rings, chopped celery, black olives, sliced peppers). (June/July 2007) By Warren Rojas This neighborhood charmer remains a well-guarded secret among the Portuguese. So don't tell them we breathed a word about the amazing bacalhau a braz ($13.75)-grilled codfish folded into scrambled eggs decorated with caramelized onions, black olives and tomato wedges-lest they lock us out.
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