Adega Restaurante

Bacalhau à Brás

Shredded salt cod scrambled with thin-cut fries, onion, and egg — a Portuguese diner staple elevated by quality olive oil and a scattering of olives and parsley

Chouriço Flambé

Portuguese cured sausage ignited tableside in aguardente, arriving smoky and caramelized with crusty bread to drag through the pan juices

Grilled Sardines

Fat, oil-rich sardines charred over high heat and served with roasted peppers and cornbread — honest, unglamorous, exactly right

Cataplana

Seafood stew slow-cooked in the traditional copper clam-shell vessel with clams, shrimp, and chorizo in a saffron-tomato broth

Pastéis de Nata

Warm custard tarts with a burnished, blistered top and a filling that's set at the edges but trembles at the center