O Frade
Isco’s Bakery Bread – Alentejo Olive Oil, Pico Island Butter
Marinated Rabbit – Rabbit and Coriander Salad, Pickled Red Onion, Mustard Seed
Special Pie – Pork Cheek, Black Garlic Mayonnaise, Anchovies
O Frade Duck Rice
Toucinho do Ceu – Mandarin Sorbet, Sea Salt
Opened just before the pandemic, and achieving Bib Gourmand status shortly thereafter, Restaurante O Frade is a joint project from Chef Carlos Afonso and cousin Sérgio Frade built on a residential corner in Belém.
Originally designed as a small Wine Bar, its name taken from an old taberna that was run by Sérgio’s family, guests are invited to dine outdoors or inside gathered around a U-shaped Bar.
Busy at both lunch and dinner, “Vinho de Talha” from Frade’s father a focus for many while others will appreciate friendly bilingual service and the ability to watch Afonso and team craft each plate, it is immediately upon seating that Ingredients are a focus, ie fresh Bread from Isco’s alongside top tier Olive Oil and Butter churned nearby.
A concise concept with signatures and specials on a small menu, this day’s order focused on the former, do not allow short descriptions to dissuade an order of either “Marinated Rabbit” or “Special Pie” as each bring big flavor with the Rodent cool and fresh while the Pastry is piping hot.
Focused on traditional Portuguese dishes, done with finesse learned during Carlos’ years in fine dining, a decision between large plates becomes easy once one gets a glimpse of O Frade’s Duck Rice that eats like Risotto tinged in Citrus, though Dessert proves a bit more difficult with this visit opting for eggy Almond Pudding Cake crowned in Mandarin Sorbet.
