It's not uncommon to see a queue for takeaway snaking out the door for Sunday lunches or dinner on any given night. It's a frantic scene, but upstairs is more tranquil, with families tucking into the salty, buttery chicken that's an integral part of the Portuguese diet. Order half a chook ('frango') and you'll understand the queue downstairs. The chicken comes with a jug of spicy, garlicky piri-piri sauce, which also goes well with the barbecued beef espetada (sword). Accompaniments include salad, fries or white rice studded with corn, peas and more garlic. Wash it all down with a Sagres beer for the full Portuguese dining experience.