Piri-Q Opens in Mamaroneck

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Piri-Q, a new Portuguese chicken house, opened in Mamaroneck over Fourth of July weekend. Chef-owner Rui Correia, formerly the chef at Oporto in Hartsdale, is making traditional butterflied chickens, roasted over an open-fire wood charcoal grill, and serving it with piri-piri sauce.

It’s like piri-piri meets barbecue. (Hence, the name.) Piri-piri sauce is a made with roasted malaguetas, a red pepper well-known in Portugual. Rui adds a couple different kinds of vinegars and some other secret ingredients. It’s like a Portuguese version of Tabasco, but with more depth than that.

Rui, who also owns Duoro in Greenwich, Conn., decorated the restaurant to make you feel as if you’re in an outdoor alleyway in Portugal. There are terra cotta roof tiles that meet in the center of the room; brown and beige earth tones stucco the walls like the outside of a house, and there are a few fake windows and cobblestones, so you feel like you’re walking through the streets.

Besides chicken, Rui is serving ribs, salmon, paella, and seafood. There are also an assortment of appetizers, including shrimp and chorizo; spicy meatbaslls; housemade humms; and potato fritters. The lunch menu includes pita wraps and sandwiches.

The restaurant is waiting on its liquor license. Once it has that, Rui will serve beer, wine and sangria.

The 411 is coming. Until then: 360 Mamaroneck Ave., Mamaroneck. 914-341-1443, piriqrestaurantgrill.com. Piri-Q is open for lunch and dinner daily.

A 2007 photo of Rui at Oporto by Seth Harrison, right.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

  1. I went in last night, not good at all. When we found out he had another restaurant it was confusing of why a chef would open another restaurant if he couldn’t handle it . The shrimp had raw garlic all over it , the BBQ chicken was dry. The service was worse than the food. it’s expensive for what you get quality is not their. All I can say is thank God their is someone who knows how to cook Portuguese food the right way- so we dont have to drive to Newark.

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