Malagueta Restaurant Incorporated

★★★★★

About Malagueta Restaurant Incorporated

Categories
  • Restaurants
Details
  • Family-Friendly Dining

Food

Food
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5.0 1
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Subdued lighting, the intimate yet uncrowded cluster of small white-clothed tables, the guileless mix of contemporary paintings and framed Coney Island caricature drawings hanging on the muted walls, the gracious service -- all of these contributed to a wonderful meal.

On the waiter's recommendation we ordered for appetizers acaraje -- described on the menu as "a mashed black-eyed peas cake with a spicy cream of fish and dried shrimp and sauted shrimp" -- and the soup of the day, a piquant chicken and corn chowder.

Our entrees were Peito de Pato, a sauted duck breast in a tequila and lime marinade, and Moqueca de Camaro, a shrimp stew. The duck defied easy description: At times it had the texture of a hot dog, albeit one that was exquisitely dense with meaty, slightly smoky flavor, but then you would come upon a bite that was a touch more sinewy, like a tender morsel chicken, to remind you that this was not ground up meat reconstituted. This was no sausage, all right. The shrimp stew was basic and not as surprising as the duck -- large shrimp in a coconuty broth dotted with peppers and onion -- but flavorful enough to make us soak up every last drop of broth with the accompanying rice mound.

5
★★★★★

Subdued lighting, the intimate yet uncrowded cluster of small white-clothed tables, the guileless mix of contemporary paintings and framed Coney Island caricature drawings hanging on the muted walls, the gracious service -- all of these contributed to a wonderful meal.

On the waiter's recommendation we ordered for appetizers acaraje -- described on the menu as "a mashed black-eyed peas cake with a spicy cream of fish and dried shrimp and sauted shrimp" -- and the soup of the day, a piquant chicken and corn chowder.

Our entrees were Peito de Pato, a sauted duck breast in a tequila and lime marinade, and Moqueca de Camaro, a shrimp stew. The duck defied easy description: At times it had the texture of a hot dog, albeit one that was exquisitely dense with meaty, slightly smoky flavor, but then you would come upon a bite that was a touch more sinewy, like a tender morsel chicken, to remind you that this was not ground up meat reconstituted. This was no sausage, all right. The shrimp stew was basic and not as surprising as the duck -- large shrimp in a coconuty broth dotted with peppers and onion -- but flavorful enough to make us soak up every last drop of broth with the accompanying rice mound.

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