Portuguese. The best thing about this Portuguese paradise is the owner. And that’s saying a lot because the food is fantastic.
From the moment you walk through the door, you’re drawn in by his warmth and pride of country. He seats you, takes your order and lovingly shares the history behind the regional dishes you have chosen.
He’s also committed to the staff. And they, in turn, could not be more dedicated and invested in your experience.
I could go on, but we need to talk food! Which began with the seemingly endless bowl of sea salt fries. Skinny, herb kissed, and so addictive.
Equally blissful, the camarao ao alho (Equadorian peeled shrimp, sautéed with bourbon, garlic and lobster sauce). The fish is delish, accompanied by an Orwashers Parisien baguette (whose role in life is to absorb that sauce and increase your joy exponentially).
I then sampled two traditional plates. The Francesinha, a confluence of pasture raised Wagyu picanha steak, spicy salami, Portuguese linguiça, melted mozzarella, tomato and beer sauce atop Orwashers white plum bread.
Billed as an in-plate sandwich, it is entrée-esque in stature. With a kaleidoscope of flavor not to be matched.
Next up, the chicken piri piri (Shenandoah Valley organic chicken, house made Portuguese piri piri sauce). This classic is crispy, crunchy, spicy, juicy – every wonderful “y” you can contemplate.
The finale? Pasteis de nata. A traditional custard tart and ideal sweet treat.
How could the meal possibly be any better? Their music – a boppy mix of 60s through now. No matter what your groove, it’ll make you happy, happy, happy.
Just like the fabulous Leitao itself.