![](/_next/image?url=https%3A%2F%2Fcdn.newsday.com%2Fimage-service%2Fversion%2Fc%3ANjUzNGM3MWUtNzc3Mi00%3AZmY3ZGY1%2Ffeed-me-142x30.png&w=384&q=75)
Fighting the frost: Brasa in Mineola
![Portuguese barbecue is the specialty at Brasa in Mineola. (January,...](/_next/image?url=https%3A%2F%2Fcdn.newsday.com%2Fimage-service%2Fversion%2Fc%3ANmIzNTkxZjktYmZkMy00%3ANDg3MjFi%2Ffeedme.jpg%3Ff%3DLandscape%2B16%253A9%26w%3D770%26q%3D1&w=1920&q=80)
Portuguese barbecue is the specialty at Brasa in Mineola. (January, 2013) Credit: Newsday / Peter Gianotti
The temperature in Lisbon today is 59 degrees. It's even warmer at Brasa in Mineola.
This friendly Portuguese restaurant has a few ways to help you through these final hours of polar vortex perils.
First: green soup, or caldo verde, a bracing bowlful of flavor that's the creamy color of potatoes, laced with a julienne of collard greens and emboldened with rounds of highly seasoned chouriço sausage.
After that, choose the rodizio, an all-you-can-eat main course of wood-grilled barbecue, or meat brought to the table on skewers. Hold out for the tender top sirloin. Also enjoy the skirt steak, short ribs, pork loin and bacon-wrapped turkey. On the side: black beans, collard greens, fried banana.
Conclude with "heavenly whites," a lush union of heavy cream, egg whites, caramel and crushed cookies; or a generous wedge of flan. And a double espresso.
You'll be ready for anything.
Brasa. 100 Herricks Rd., Mineola; 516-280-8000.