Red Rooster Portuguese BBQ

Specialties

Portuguese BBQ cuisine that starts off with whole natural ingredients, and is transformed into authentic home-​style cooking our family serves at home in the summer. Fresh salads hand prepped topped with tomatoes, onions, and cabbage complimented by our raspberry vinaigrette dressing. Parisian potatoes and our chip truck style fresh cut fries are ready. We season and prepare all our meats and seafood before they hit the grill. When they come off, we add more of our famous Piri-​piri style sauce, you just need to pick hot or regular. First time visitors are often told to ‘try the grilled or rotisserie chicken and those little round potatoes’. We also specialize in catering; many of our regulars count on us for year round barbecue for up to 300 people.

History

Established in 2003.

Started by Dina and Jose Gomes in 2003, the Red Rooster was their opportunity to be one of the first Portuguese BBQ restaurants in Vaughan. Both were born into food on family farms, they spent years off the farm working in the food service industry and also started a previous successful business, they had the DNA to start a restaurant. Dina excelled at cooking, Jose knew how to run a high standard food operation, but nothing could prepare them for the success Red Rooster would bring them. They have developed custom grilling machines that grill chicken better than anything available on the market. They developed a local supply chain for sourcing all their whole ingredients. In 2015 they even started local farming with Cavaleirofarm. ca, which not only brings local food onto the menu but has also allowed the Red Rooster to recycle over 90% of cardboard and transformed tons of food scrap into compost. Oh ya, and they opened the third location in Newmarket in 2015.

Meet the Manager

Antonio G.

Manager

Hi, I’m a behind the scenes manager who supports the restaurant operations. Run the website, work with local suppliers and make sure equipment is working at each location. I’m perhaps the biggest dreamer on staff. I’m the day to day chicken grilling machine expert, recycling promoter and convert our food scraps into rich organic compost. I’m in and out of each restaurant, so its tough to notice me as I count on the staff to feed me as much as the regulars. Thank you to Red Rooster team and thank you to Yelp, an easier way to perhaps be noticed as part of the Red Rooster team.