I stopped by Lusitania Seafood after a show at the Planetarium of the Hudson River Museum and I'm glad I did. Lusitania may not be on the headlines, but this Portuguese restaurant is highly priced by the locals and it shows. You walk in and walk by the bar on your left with a number of men watching the soccer games. People are speaking Portuguese and Spanish here. It's an authentic crowd here.
Keep walking further back past the restroom and you'll see a dining room ahead and another down and to the left. The decor is simple. This is a straight up place that does not emphasize the atmosphere, but keeps it simple and focused on the food. Things will be fairly priced and, for what you get, they were.
Jocelyn, my server, was great the whole time. I ordered the sangria, which does not appear on the menu. They can make a large or small pitcher of sangria, red or white, for you and it is filled with fruit, apples and oranges, diced up. They use a quality red wine for their sangria and lots of diced fruit. It makes for a quality sangria experience at Lusitania not found everywhere. Sangria is often an afterthought and many restaurants and bars do not take the time to make a proper Sangria. Jocelyn brought me a glass of ice water with a slice of lemon without me having to ask.
I ordered the sizzling steak on a stone and the Mozambique prawns. I ordered the fries to accompany the steak and rice and vegetables with the prawns. The bread Jocelyn brought out is incredible. It's some type of Portuguese bread, white, thick slices, and very much like sourdough, but apparently it is not. Whatever Portuguese bread it is, you will like it. The butter is nothing special, the kind of butter in plastic squares with a film you peel back served in diners everywhere. On the bread theory serve at Lusitania, the butter tastes better.
The steak and shrimp came out together as I asked. I ordered the steak medium rare and it came out sizzling hot. The flat stone will keep cooking the steak, so you are advised to take it off the stone and put it on a side plate to avoid over cooking it, which I did and later returned it to the dark flat stone to warm it and allow for reaching a true medium rare. When it comes out, it has only been flash seared, so you can decide what temperature you desire. The steak, a thick sirloin that would be priced around seventy at a steakhouse, is coming in under thirty here. It's not as tender as a steakhouse, but it is flavorful. The flavor is not relying on salt. The quality and tenderness is not at steakhouse level, given I doubt if there is any wet or dry ageing at Lusitania, but the flavor is coming through. They serve the steak with three sauces, horseradish, garlic and herb, and some type of spicy mayonnaise sauce. The fries were fresh cut and very good.
The Mozambique prawns were huge as they should be. They serve three prawns with a large cup of sauce that had butter, garlic, and cayenne pepper as best I can tell. Perhaps a little paprika too. It's a very impressive dish. The shells are pre sliced, so you can manage to eat them with a knife and fork. Dipped in that sauce, your palate is very happy. The rice and carrots, string beans and broccoli are not overcooked. The veggies are cooked with a little garlic. The red sangria was a perfect accompaniment to the prawns and steak.
The next day, the leftovers were delicious. Jocelyn had thoughtfully packed the sauces and I'm glad she did. I spread the butter on the spread and then spread the garlic sauce accompanying the steak on top! Folks, do this and thank me later! That steak was still good and everything tasted as good as the evening before.
When I walked out of Lusitania, I had met Jocelyn's sister, I had met the couple next to me and another person across from me who does a lot of fishing on his own. I even met the owner, Jose, on the way out. Lusitania Seafood is a special place and well known by the locals. Everyone I met was a regular. Lusitania Seafood will make a regular out of anyone who comes for the first time as I. read more