In 2020 an exciting new food venture arrived in York that in 2022 has already become a city favourite for those in the know. Having set up in an environment enforced by lockdowns, it is with extra impressive speed that this foodie business have gone from cooking up takeaways, to serving in a unit at Spark, to opening their own restaurant at Supersonic on Stonebow. A few months on from their move here, this is the story of Frango Eduardo – from startup to Spark to Supersonic.
The journey begins 50 years ago when Steve first visited Portugal. Falling for the country, and in particular its cuisine, he returned repeatedly, and gradually developed his own marinade. Later, daughter Emma joined the family holiday, and when her partner Ted did too, they were all equally immersed in the local food.
Fast forward to 2020, and to a negative life event igniting a positive change. At the beginning of the pandemic and the first lockdown, Ted was made redundant. It was at this moment of personal and global uncertainty that Ted decided to do what many wouldn’t dare; it was time to follow the family dream and start a Portuguese food business. And that is how Frango’s was formed.
After honing his years of cooking skills and setting up business, the first taste of Frango Eduardo to the mouths of York was an immediate success. Deliveroo lockdown orders turned into a physical presence in April 2021 as Ted took on a container unit in the city’s independent food hub Spark. From this small space, big flavours were made, and a menu of Portuguese inspired dishes was created. Soon, their crowd pleasing piri-piri chicken was gaining a reputation as the best around, blended, marinated and chargrilled to spicy paradise.
A year later, Frango Eduardo evolved again. Stepping out of Spark and into their own restaurant in Supersonic on Stonebow, they have created a warm and welcoming space that complements the satisfaction of their food. Here, their passion for Portugal oozes from the kitchen and is shared infectiously with the diners, eating happily on the showcase original chicken or on perfect pesticos whilst enjoying a beer, wine or cocktail from the bar.
The pesticos are traditional Portuguese snacks or small plates that include anchovas (anchovies with olive oil & dill), garlicky butterbean dip and gambas al ajillo (prawns fried in chilli & garlic), pao de tomate (tomatoes on bread, more magical than you can imagine) and many more mouthwatering nibbles. Pair these with your drink of choice from an expert selection and you’ll be in a relaxed culinary bliss.
As an alternative to their wines or beers, Frango’s have added a new cocktail menu, which features signature classics alongside a selection of drinks championing iconic Portuguese spirits and liqueurs. Designed to enjoy before, during and after your meal, or simply on their own, the list is tempting throughout: from the olive loving Gordal Negroni and Portuguese showcasing Porto Tonico and Tinto De Verano to other favourites with their own tasty twist, including Tommy’s Margarita, Honey Bee, Aperol Spritz and Espresso Martini, all equally delicious.
It’s been a slow journey over 50 years and a fast rise in two, but however Frango’s got here, York can be very glad that they did. Frango Eduardo is pure Portuguese pleasure, from that initial Spark, to now feeling Supersonic.
