A fan of a cheek Nandos? Then this new restaurant in York city centre will blow your mind. Frango Eduardo in York was born out of a love of simple Portuguese cuisine and opened in Spark:York a year ago quickly finding success by, sharing the comfort and joy that food can bring, by taking humble ingredients, putting our spin on them, for you to enjoy.
The piri piri chicken street food pop-up created by Ted with his partner Emma Hargreaves and her father Steve is planning to transform what the Cast Iron Bath Company shop on Colliergate into a brand new Portuguese restaurant building on their current success.
The menu currently is a stripped-back service of tasty marinated chicken with crispy fries and some simple salads and slaws with a few bevvies to wash it down – which already sounds like perfection to us. They plan to expand the menu once they move to their new dwellings.
Posting about the basting on Facebook: “After marinading for 24hrs, our boneless, skin-on chicken thighs are chargrilled to ensure they’re super juicy and deliciously crispy!
“Then; we BASTE – potentially the most important part of the overall cooking process, to obtain ultimate flavour.”
Currently, three thighs will set you back £6.95 or if you’re feeling hungry five thighs for £8.95. Their fries is just £3.95 with a choice of dips for less than a quid – who needs Nandos… Not us.
The new Colliergate premises for Frango Eduardo in York is hoping to be open between 8am to 11.30pm daily. On the day it will serve coffee and pastries before becoming a dining destination and will serve alcohol between 10am and 11pm.
We can’t wait to see what they have in store, the current food looks mouth-wateringly good that’s for sure.