The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Fighting the frost: Brasa in Mineola
The temperature in Lisbon today is 59 degrees. It's even warmer at Brasa in Mineola.
This friendly Portuguese restaurant has a few ways to help you through these final hours of polar vortex perils.
First: green soup, or caldo verde, a bracing bowlful of flavor that's the creamy color of potatoes, laced with a julienne of collard greens and emboldened with rounds of highly seasoned chouriço sausage.
After that, choose the rodizio, an all-you-can-eat main course of wood-grilled barbecue, or meat brought to the table on skewers. Hold out for the tender top sirloin. Also enjoy the skirt steak, short ribs, pork loin and bacon-wrapped turkey. On the side: black beans, collard greens, fried banana.
Conclude with "heavenly whites," a lush union of heavy cream, egg whites, caramel and crushed cookies; or a generous wedge of flan. And a double espresso.
You'll be ready for anything.
Brasa. 100 Herricks Rd., Mineola; 516-280-8000.