Taberna LX

Chouriço assado

Flame-roasted Portuguese sausage split and charred at the table, with deep smoke and paprika fat that pools in the pan

Bacalhau fritters

Crisp salt cod croquettes with a fluffy interior — the benchmark dish for any Portuguese taberna worth its salt

Clams (amêijoas)

Briny littlenecks steamed in white wine and garlic, best soaked up with crusty bread

Portuguese wines by the glass

A carefully chosen list of regional Portuguese bottles — Alentejo reds and Vinho Verde whites — that anchor the whole petiscos experience