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  • This restaurant turned my idea of the churrasquiera experience upside-down. A double-leg dinner was ordered with a side of roasted potatoes and steamed vegetables. Others at the table opted to go with half chicken dinners with the same sides. Having frequented other churrasquiera restaurants in the past I thought it was custom for the chicken to be on the dry side since the crispy exterior is the selling point. Imagine the surprise when I bit into the double leg dinner which had crispy skin - which was expected and a very juicy interior - which was not. The steamed vegetables lacked salt and the potatoes were slightly on the greasy side - but all of that was made up for when they were dipped into the true star of the dinner: the Piri-Piri sauce. There were two kinds of hot sauce: mild and hot. Again, expecting the sauce to be nothing but salty like other restaurants have taught me to refrain from touching, this sauce was a perfect combination of tanginess and spiciness. I ate the sauce with bread, with potatoes, with steamed vegetables, with chicken - and before I knew it half the bottle was demolished. Yes it was that good that I would buy a bottle home to dip with home-cooked dinners. One tip for the chicken-lovers: from my friends who tried both the double-leg and the half-chicken - the double-leg was the clear winner as the white meat portion of the half chicken suffered from dryness. All in all, this restaurant deserves a return visit when I am feeling particularly hungry for a comforting meaty dinner. Or maybe just when I am Piri-Piri hungry.
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