There are Portuguese chicken spots on so many streets of the Plateau, but Portugalia is in a class of its own. Open since the early ’90s and still run by the same family, this low-key rôtisserie built its reputation on charcoal-grilled meat soaked in a closely guarded marinade. It’s a process that involves hours of prep, careful grilling, and a level of consistency that’s kept it near the top of the city’s barbecue food chain for decades. The chicken—especially the classic plate with fries and rice—is the headliner, but regulars know to watch the weekday specials: grilled sardines, shrimp croquettes, pork cutlets, bacalhau brandade, even grilled octopus on Fridays.
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