Lots of hidden trouble at this place that is easy to miss because of such large portions, but more doesn't mean better, especially not in this case. However, if you're the type of person that is drawn to largess for a relatively low price no matter the quality, service, or ethics, this place is right up your alley.
First, play close attention to your bill. They use handwritten receipts which appear very messily written and in the bottom right is the tip, but they do not label this charge as tip nor does the menu state anywhere that tip will be included, or as they call it: "servico." Now, why would they find it important enough to label the bread but not the much larger tip?
I have dined at many places that include the tip in the bill but usually only for large parties - we were three! When I shared my experience with a local Ironbound friend, she told me they were well known for this trick.
Now the food - mediocre. We ordered the stuffed lobster, surf-n-turf, and the Gomes Sa codfish. In total, over $150 for three persons. We weren't looking for cheap. We were looking for quality.
The filet was tender and tasty, albeit a bit over cooked for medium (there was no pink center). The grilled lobster was so overdone the crusty skin shattered at the touch and the lobster meat was chewy and stuck to the inside of the skin; a clear sign it was overdone.
The codfish was very dry. They apparently make this dish from pre-cut codfish "pieces" rather than take entire codfish fillets and shredding them, as is the traditional Portuguese method. For those uninitiated, doing the former is like using store-bought hamburger meat instead of buying a fine cut of beef and THEN having it shredded.
Lastly, pay close attention to the cleanliness of the kitchen. It's semi-openness gives the perception of cleanliness and transparency but it's far from it. I witnessed the cook using his bare hands to select from large open plastic buckets on the floor, the stuffing for the clams, and the various sauces. Notice the chaos in this kitchen. Anything can fall into those buckets and contaminate the contents.
This same cook then took care of the dirty dishes that piled up in the window between the back dining room and the kitchen. Putting his hands on used utensils, leftover food and then going back to handle the buckets of sauce and stuffing. Simply gross! Who wants the saliva from others to make its way to their plate?!?
I'll close by commenting on the closeness of the tables, in an otherwise cozy place. During busy times, they pile as many people together as they can. It is entirely too packed when tables are, literally, less than two inches from one another. Our bread crumbs and lobster skin remnants kept flying over to our neighbor despite our best efforts to keep them contained. It was embarrassing to have to keep apologizing to them.
My friend said this restaurant was once a jewel, when it first opened by the family of the same name, but has since been sold to owners whose sole motivation seems to be to line their pockets with dollars at every opportunity. Do yourself a favor and visit one of the other amazing Portuguese restaurants in Newark's Ironbound section. Between the unethical tipping trick, poor hygiene, bad food quality, and uncomfortable atmosphere (during busy hours), this place doesn't deserve your patronage. read more