“Frango” is Portuguese for chicken and tells you everything you need to know about this place. Jose and Ana Fernandes founded the no-frills chain in Petersham (where else?) in 1992. Under the direction of their son, “Chicken” Luis Fernandes, it’s expanded to three more locations since.
Frango (or “Frango’s” as it’s more commonly called) works with family recipes handed down from grandma Fernandes, blending flavours and techniques from Portugal and Angola (a former Portuguese colony). Chicken is marinated in garlic, lemon, herbs and salt for several hours, then grilled over charcoal.
Within this niche, Frango is famous for two things. One: its chicken burger, served on a soft, seeded bun with tomato, lettuce, cheese, mayo and house-made piri piri sauce. Two: the butterflied whole chook, for those with a particularly large hunger. Both go nicely with a side of chicken-salt chips.
Less popular choices include chorizo; barbequed pork belly; clay pot octopus, and Portuguese tarts.