Open late Fri.-Sat.
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Mediterranean Chateau Restaurant Review: Details matter at Mediterranean Chateau, from the paintings of coastal Portugal that hang on the walls to the stuffed piquillo peppers with a crab meat-cream cheese mix neatly tucked into the bright red shells. The place fairly hums with the conversation of diners chatting as they feast on dishes from the wood-fired grill or the stove-top’s soup caldero. While meat selections such as pork tenderloin with clams in a Portuguese sauce tempt, seafood is the restaurant’s greatest attraction. Of course there are paellas, the yellow rice studded with shellfish, chicken and vegetables, but also traditional Portuguese fare like bacalhau a Portuguesa --- codfish Portuguese style --- that is bone-in baked, dried codfish in a heady white wine, tomato, onion and garlic sauce. Accompanying salads are bright and nicely dressed; bread is fresh and fragrant. Reasonably priced wines match the fare. Desserts are a mix of American favorites (New York-style cheesecake) and Portuguese specialties (toasted almond cream cake) --- choose the latter. Service is efficient, if not artful.