As with two preparations for the clams, there is a choice for the dried cod. The traditional style is bacalhau codizo à Portuguesa ($17.95), boiled and served with potatoes, chickpeas, cabbage, and hard-boiled eggs. I sometimes order it as a nostalgic treat, since it's so much like the Sicilian version I grew up with. But Rosinha also has bacala that's reconstituted and grilled, bacalhau assado na Brasa ($16.95). It was served with mixed vegetables on one side and egg-shaped fried Portuguese potatoes on the other side, a version I'd never had before. All was well-enjoyed, especially with the supplied lemon wedge and bottle of Tabasco sauce. Our last entrée was also a modest dish, frango no churrasco ($12.95), marinated and barbecued but with a slightly spicy seasoning that was far from any barbecue sauce. The chicken was nicely cooked and delicious, served with the same accompaniments that I had.
The desserts, which we didn't indulge in, are $4 and $4.50, and included flan and both chocolate and passion fruit mousses. Next time.
Suggestions? Our server was quite friendly and attentive, but he should have been trained to remove the extra place setting at our table and also to replace rather than set back flatware left on dishes to be taken away. A little more polish like that and Rosinha's Restaurant can shine.
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