"2012-10-17T00:00:00"^^ . "0"^^ . "5"^^ . . "0"^^ . . "0"^^ . . "No disrespect to other posters, but ordering filet mignon at a Portuguese restaurant is like getting pasta at East Side Mario's. If you're going to a Portuguese place you need to get seafood, or a meat dish you wouldn't eat anywhere else. \n\nI'm not here to critique the restaurant, which is fantastic by the way, but I'd like to comment on the chicken and the takeout.\n\nThe chicken from this place, is hands down the best in the city. I have a close family member that works for another VERY REPUTABLE Churasqueira and I would go to Martin's 10x over\n\nThey cook it the way I grew up eating it as a kid. Rotisseried over hot coals (except our rotisserie was built using an old washing machine motor). That's the Portuguese way to do it LOL\n\nThis method ensures a juicier chicken and even the white meat is moist. I find a lot of other places use gas and it dries up the bird. \n\nOne issue I have is that the piri piri sauce is a little too greasy sometimes, but the taste of seasalt and real fire on that chicken more than makes up for it. \n\nEveryone must try this place."^^ .