Maní, São Paulo BR

Maní

Grape Juice and Coconut Water

Basket of Breads – Corn Baguette from Padoca do Mani, Tapioca Starch Chips, Cheese Curd with Sweet Smoked Paprika, Goat Cheese with Pink Peppercorns, Butter

Foie Gras Bonbon – Guava Paste, Port Wine, Pine Nut

Arracacha and Arrowroot Gnocchi – “Dashi” of Tucupi

Pupunha Palm Taglierini – Cream of Tulha Cheese, Pequi Fruit Nut

Da Lama ao Caos (From Mud to Chaos) – Sweet and Smoked Eggplant, Cheese Curd, Palestinian Lime Zest, Orange Blossom Gelatin, Caramelized Pistachio, Kneff Dough, Black Sesame Seed Ice Cream

A Roça – Corn Mousse, Paçoca, Paçoca Ice Cream, Caramel Corn

Although Helena Rizzo studied architecture in college her career took an unexpected turn in 1997, a cook position yielding internships with names such as Troisgros and the Roca brothers that finally led to her opening Maní in 2006.

Now a Michelin 1* recipient, Chef Rizzo having gone on to open a casual Restaurant inside a bookstore at Iguatemi Shopping plus two Bakeries, it is at Rua Joaquim Antunes 210 that the flagship remains, a 13h00 arrival on Sunday finding the entry hall filled as diners attempted to escape pouring rain outside.

Built rustic, a bustling kitchen visible through slotted windows up front and tree-lined courtyard behind, it was in the latter’s corner that a table for one was offered, the complete lack of spoken English surprising for such a highly acclaimed space and service clearly focused on regulars including a showy middle-aged couple who sat at room’s center just short of fondling one another in public.

Trying not to hold patrons or language barriers against Chef Rizzo, though the fact that waiters could not describe her Tasting Menu negated any attempt to order it, lunch at Maní began with a bag of Bread for which guests are charged 24 Real, the Corn Baguette from Padoca do Mani easily trumping their Brioche tasted earlier while Tapioca Starch Chips crackled like Chicharrón with added flavor from two types of cheesy Spread.

Opting for a blend of Green Grapes and Coconut Water to compliment Lunch, the inclusion of a substantial amount of Mint not announced and unappreciated, it was sticking with Water that savories started with Maní’s Foie Gras Bonbons, the cost a bit steep for what amounts to six half-bites of Liver mostly overwhelmed by Port Wine Gel and Guava Paste.

Best thought of as modernist-Brazilian Cuisine, Rizzo’s accolades as both Latin America and the World’s Best Female Chef in 2014 by San Pellegrino based on a collection of plates that remain largely unchanged today, it was not long after Bonbons were gone that seven tiny “Gnocchi” arrived, the use of two local Roots generating yielding pillows bathed in Manioc Juice while a follow-up “Pasta” featured shaved Palm Hearts as Noodles amidst creamy Tulha Cheese and the shaved center of Caryocar brasiliense.

Fully packed with locals by 13h30, the Restaurant thus humid with noise level reaching a dull roar, it was thankfully not long before Dessert arrived, “A Roça” using Corn less successfully than Tanit to create a textural landscape while “From Mud to Chaos” touched on a wide range of tastes and textures with balanced sweetness and a slightly savory finish.

www.manimanioca.com.br

Maní Menu, Reviews, Photos, Location and Info - Zomato

Posted in Brasil, Brazil, Bread Basket, Dessert, Foie, Foie Gras, Food, Gnocchi, Helena Rizzo, Ice Cream, Maní, Mani, São Paulo, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Bráz Elettrica (Rua dos Pinheiros,) São Paulo BR

Bráz Elettrica

BRAZ – Tomato Sauce, Sliced Zucchini, Mozzarella Cheese, Garlic, Grana Padano

Tiramisu

Born from the brains behind Brazil’s best known Pizza, Bráz Elettrica has brought Brooklyn’s neo-Neapolitan style to São Paulo with a menu created by former Roberta’s “Pizza Guy” Anthony Falco.

Originally opened in 2017, additional locations sporting Italian ovens capable of maintaining consistent internal temperatures of 480 degrees Celsius (896 Fahrenheit) soon to follow, it is along Rua dos Pinheiros that guests can find Pies built on slowly fermented Dough with toppings ranging from Italian Tomatoes and Buffalo Mozzarella to local Linguica.

Built to be hip, a torrential downpour on Sunday afternoon finding two stories of concrete and graffiti largely empty, it was after perusing the options that Pizza, Dessert and Water were chosen, the entire order tallying under $10USD and ready in less than five minutes.

Using all natural Ingredients and cold fermentation, the latter yielding Crust that crackles to the tooth but offers a bit of stretch, it is on Bráz’s eponymous Pie that diners will find Sauce, Mozz, Garlic and Zucchini, a flavor not unlike Margherita coming through early but then dissipating with a hint of smoke.

Easily finishing a whole Pie, and holding off on another to save room for lunch after, it was into a small cup of Pudding that spoon was plunged next, the lack of Booze made up for by bitter Espresso that finds its foil in Cream and Cocoa as Ladyfingers are virtually nonexistent.

www.brazelettrica.com

Posted in Brasil, Bráz, Bráz Elettrica, Bráz Elettrica Rua dos Pinheiros, Brazil, Coffee, Dessert, Food, Italian, Pizza, São Paulo, Sao Paulo, Tiramisu, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Santo Pão, São Paulo BR

Santo Pão

Cold Brew Coffee, Chocolate Biscotti

Pao de Queijo

Tapioca, Creamy Eggs, Herbs

Croissant with Hazelnut Cream

Banana Cake, Dulce de Leche

Serving upscale Jardim Paulista since 2013, Santo Pão (Portuguese for Holy Bread) takes a French approach to baking and Café-style dining without abandoning Brazilian ingredients and ideas.

A welcoming and open space at Rua Padre João Manuel 968, capacity for around forty diners divided between indoor and outdoor seating including comfy chairs, it is immediately on entry that guests will notice cases filled with Cakes and Pastries, the menu spelling out choices from Santo Pão’s kitchen adding to an already tough decision with everything from Soups and Sandwiches to housemade Pasta.

Open from 08h00 until 22h00 Monday through Saturday, doors closing an hour earlier Sunday, it was after minutes of indecision that Cold Brew was selected to pair with savories, the former rare in Brazil but in this case excellent while both Brazilian Cheese Bread and crispy Tapioca folded around creamy Eggs and Herbs were also well made at a fair price.

Slowly enjoying the Eggs while browsing complimentary WiFi, and never rushed by English-fluent staff despite a crowd, it was after enjoying a small Cookie provided with the Coffee that sweets were ordered, the “Croissant with Hazelnut Cream” in reality a masterpiece of lamination ladled with warm Nutella while Santo Pão’s signature Banana Cake lived up to its billing with soft layers divided by housemade Dulce de Leche.

www.santopao.com.br

Santo Pão Menu, Reviews, Photos, Location and Info - Zomato

Posted in Brasil, Brazil, Bread Basket, Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Santo Pão, Santo Pao, São Paulo, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Padoca do Mani, São Paulo BR

Padoca do Mani

Affogato, Homemade Hazelnut Paste

Corn and Pumpkin Empada

Corn Brioche, Amazon Honey

Creamy Cornmeal Cake

Carrot Cake, Dulce de Leche, Candied Walnuts

Although Helena Rizzo studied architecture in college her career took an unexpected turn in 1997, a cook position yielding internships with names such as Troisgros and the Roca brothers that finally led to her opening Mani in 2006.

Since building her name and empire slowly, a total of four Restaurants including two Bakeries now flying Chef Rizzo’s flag, it is from Padoca do Mani that all Breads for the Michelin-starred flagship have been baked since 2015, the space itself also drawing a crowd from 08h00 daily.

Located in Jardim Paulistano, Rua Joaquim Antunes 138 just a few doors from Mani itself, guests will find the space largely unlabeled and unassuming, covered outdoor seats welcoming perhaps two-dozen diners while the interior features standing space along with a friendly staff busy preparing Sandwiches, Salads, Coffee and an abundance of Baked Goods.

Locally focused and largely organic, the volume of business assuring freshness but also generating lengthy waits for anything served above room temperature, it was perhaps twenty minutes after seating that a tray featuring three items was served, an Affogato proving there is no such thing as “too early” for Ice Cream or Nutella while Bread sold for 13 Real was unfortunately quite dry for something labeled Brioche until it was slathered with Honey.

Partially impressed by the daily Empada, this one featuring melted Cheese plus Pumpkin and Sweet Corn inside buttery Pastry that was unfortunately a bit flaccid, sweets fortunately saw Padoca do Mani shine brightly, first a square of Cornbread that eats sweet and wet like Tres Leches, then the Carrot Cake that one-ups America by replacing traditional Cream Cheese Frosting with Dulce de Leche.

www.manimanioca.com.br/padocadomani

Padoca do Maní Menu, Reviews, Photos, Location and Info - Zomato

Posted in Brasil, Brazil, Bread Basket, Breakfast, Coffee, Cornbread, Dessert, Food, Helena Rizzo, Ice Cream, Padoca do Mani, São Paulo, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Restaurante Tordesilhas, São Paulo BR

Restaurante Tordesilhas

Forro du Caju Amigo – Handmade Cachaca, Cashew Juice, Cashew Jam, Cashew Syrup

Zucchini Chips

Comissão de Frente – Pastries filled with Shrimp, Marinade of Brazilian Zucchini, Special Cheese with Sugar Cane Honey, Jerked Beef with Butter, Manioc Flour

Tacacá – Exotic Amazonian Broth prepared with Tucupi, Jambu, Tapioca, Dried Shrimp

Bolinho de Pirarucu e Conserva do Zé Lima – Pirarucu Balls, Homemade Lime Preserves

Bobozinho de Camarão – Shrimp in Manioc Cream, Coconut Milk, Manioc Flour, Tapioca

Cocada de Tabuleiro com Sorvete de Tapiocae Calda de Tamarindo – Flat Coconut Cake, Tapioca Ice Cream, Tamarind Sauce

Pavê de Chocolate com Café e Cristais de Pimenta-de-cheiro – Chocolate with Coffee Mousse, Crunch Biscuit, Crystallized Chili Pepper

Named for a city in Spain where the treaty defining areas of dominion of overseas territories between Portugal and Spain was signed, Tordesillas has been serving São Paulo for over 28 years, and focusing on everything from daily favorites to celebration plates the Restaurante offers visitors a glimpse into Brazil’s culinary traditions.

Located at Alameda Tiête 489 inside what appears to be a former residence, Chef Mara Salles bringing an artisan approach to plates seasonal yet storied, it is immediately upon seating that diners will notice small bowls of Zucchini Chips alongside small bottles, the latter containing housemade fermented Peppers that are anything but mild.

More diverse than many of Brazil’s fine dining menus, several items offered in half-portions allowing even solo diners an opportunity to sample broadly, it was after questions were answered by English-fluent staff that an order was placed, assertions that four plates were “too much” quickly disproven and even allowing capacity for a pair of Desserts.

Built on the investigation of Brazilian techniques and Ingredients, a belief “that tradition is the base for innovation” fueling Chef Salles’ attempt to push boundaries while still honoring the past, it is with a quartet of Appetizers that most guests will choose to begin, everything basic but enjoyable and highlighted by tender cubes of Beef with Butter and Onions that can be augmented for texture by a side of Manioc Flour.

Serving several styles of Cachaca from the Bar, a housemade version the base of “Forro du Caju Amigo” which is both creamy and intensely sweet, it was with the Restaurant less than 1/8 full that course two came quickly, the northern Soup known as Tacacá still boiling hot and vibrant with Tucupi and Jambu fortified by River Shrimp, the extract of Manioc Root strongly acidic to the point where even a small bowl left the mouth tingling as if exposed to Novocain.

Treated next of fried Pirarucu, an enormous River Fish whose delicate flavors paired nicely to citrusy Pickles, it was on the server’s recommendation that “Bobozinho de Camarão” rounded out savories, a texture not dissimilar to Panang Curry here less heated with a multitude of flavors built around Shellfish.

Slow to receive Dessert, though resting amidst Tordesillas’ homey décor is anything but unpleasant, it was after perhaps twenty minutes that two plates arrived simultaneously, the Chocolate Cake with Coffee, spice and what seemed to be Apple Compote decidedly unique while warm Coconut Cake with thick Ice Cream and Tamarind Sauce defined “ugly delicious.”

www.tordesilhas.com

Tordesilhas Menu, Reviews, Photos, Location and Info - Zomato

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Café Dalva e Dito, São Paulo BR

Café Dalva e Dito

Cold Brew

Bolvo

Torta de Palmito

Coxinha de Pato

Shakeratto

Quindim

Ambrosia

Doce de Caju

Only open since June 30th, but already drawing a crowd from 08h00 until closing daily, Café Dalva e Dita sees Chef Alex Atala expand on ideas from his Michelin-starred Restaurant of the same name, but with a focus on Street Food in addition to several grab ‘n go options.

Part market and part Coffee house, the contiguous indoor-outdoor space offering complimentary WiFi and plenty of room to spread out amongst native surroundings, it is once seated that a three-page menu printed in Portuguese is presented, Salads and Sandwiches constituting approximately half the options alongside Pies, Desserts and Entrees.

Utilizing local ingredients and traditional recipes, with prices not so different from other similar spots in the Jardins neighborhood, guests can expect friendly service from entry to exit, an English-fluent female assisting with explanations that eventually led to six items plus two Beverages beginning with Tres Coffee served as Cold Brew.

Previously the address of a place called Bácaro, Chef Atala bringing his preeminent voice in Brazilian cuisine to Rua Oscar Freire 45 in partnership with former owners, it was not long after ordering that three plates arrived simultaneously, first bites of “Bolvo” finding it largely like a Scotch Egg with seasoned Ground Beef while the Torta de Palmito doubled down on texture with softened Hearts of Palm and gooey melted Cheese.

For now a “pop-up,” an entirely new concept apparently set to replace the Café in 365-days, those seeking something truly delicious should not pass on Atala’s Coxinha de Pato, Duck cooked with Tucupi rich but vibrant beneath a Shell rolled in Farofa.

Passing on housemade Juices, and instead transitioning the palate sweet by way of Espresso and Ice shaken vigorously with Citrus, Dessert arrives by way of items also offered on Dalva e Dito Restaurant’s cart, Quindim featuring a slick Custard of Eggs and Coconut while “Ambrosia” perfumes soured Milk with Vanilla and Cinnamon, though the most “unique” bite to those visiting from outside Brazil is likely to be “Doce de Caju,” or Cashew Fruit poached in Brown Sugar Syrup.

Café Dalva e Dito Menu, Reviews, Photos, Location and Info - Zomato

Posted in Alex Atala, Brasil, Brazil, Café Dalva e Dito, Coffee, Dessert, Food, São Paulo, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

TANIT, São Paulo BR

TANIT

Spice Charum – Cachaca, Rum, Mix Citrico e Xarope de Especiarias (Cachaca, Rum, Citrus Mix, Spice Syrup)

Pato com Geleia de Pimenta Vermelho Croquetas (Duck Croquetas, Red Pepper Jelly)

Crocantes de Arroz Negro – Camaroes Empanados, Guacamole e Molho Picante (Breaded Shrimps, Guacamole, Hot Sauce)

Bunuelos de Bacalao – ao estilo espanhol, com allioli de gengibre (Bacalao Bunuelos, Ginger Aioli)

Batatas Bravas – Molho de tomate caseiro, ragú de chorizo espanhol e maionese picante (Potatoes Bravas, Tomato Sauce, Spanish Chorizo Ragout, Spicy Mayonnaise)

Mini Cones Crocantes – Tartar de atum e allioli de gengibre (Crunchy Mini Cones – Tuna Tartare, Ginger Aioli)

Gianduja – Choux de Crème de Avela, Dark Brownie, Ganache de Chocolate 60%, Sorvete de Avela e Telhas de Cacao (Hazelnut Choux, Dark Brownie, 60% Chocolate Ganache, Hazelnut Ice Cream, Cocoa Tiles)

Milho – Crumble de Milho Salgado, Espuma de Milho Doce, Sorvete de Baunilha, Terra de Cacao (Salted Corn Crumble, Sweet Corn Foam, Vanilla Ice Cream, Cocoa Dirt)

Torrija de Santa Tereza – amendoim, sorvete de café e redução de Pedro Ximenez (French Toast, Peanut, Coffee Ice Cream, Pedro Ximenez Reduction)

Imagined by the husband/wife team of Óscar and Bia Bosch, TANIT brings Spanish sensibilities to São Paulo from a man whose resume includes the likes of Hof van Cleve, El Celler de Can Roca and El Bulli.

Opened in May of 2016 and earning a Michelin Star since Brazil’s inaugural guide, an elegant space bathed in natural light welcoming diners for lunch and dinner Tuesday through Sunday, it is once past the streetside patio and wood-paneled entrance that diners are seated, servers fluent in English happily assisting with the Portuguese menu.

Part “tapas,” but also offering full-size plates amenable to any size party, many guests will be found sipping one of several unique Cocktails, Cachaca expectedly featured alongside other Spirits in concoctions such as “Spice Charum” with piquant Powder suspended above smooth Rum and Citrus.

Not exactly fusion, but carefully adapting Catalonian tastes to the Brazilian palate, it was not long after opening that all seats were filed, a procession of plates beginning with fried Confit Duck and followed by Squid Ink Rice Crackers topped in Breaded Shrimp, Avocado and Hot Sauce.

Cooking inside a surprisingly small kitchen, Chef Bosch on the line with his team throughout a ninety minute stay, it was in succession that plates three and four arrived, TANIT’s Salt Cod dazzling when dipped in gingered Sauce while fried Potato rounds saw traditional Patatas Bravas upgraded by Chorizo Ragu.

Gifted two Tuna Cones prior to Dessert, the same Ginger Aioli offered alongside Bosch’s Bunuelos here lending the Tartare an Asian accent, it was on the server’s recommendation that sweets started with Chocolate, a plate titled “Gianduja” offering a deconstructed idea of Italy’s famous Spread with the Hazelnut Pastry and thick Ganache particularly noteworthy.

Finishing strong, Óscar’s time with Jordi Roca and Albert Adria clearly evidenced by Desserts that succeed despite limited sweetness thanks to balanced textures, flavors and temperature, it would be a mistake to pass on either “Milho” or “Torrija,” the former a feather-light taste of Summer until spoon meets Ice Cream while the fried French Toast is heavier but equally impressive as concentrated Sherry plays off Peanuts and Coffee.

www.restaurantetanit.com.br

Tanit Menu, Reviews, Photos, Location and Info - Zomato

Posted in Brandade, Brasil, Brazil, Coffee, Dessert, Food, French Toast, Ice Cream, Pork, Restaurante TANIT, São Paulo, Sao Paulo, TANIT, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Confeitaria & Deli Marilia Zylbersztajn, São Paulo BR

Confeitaria & Deli Marilia Zylbersztajn

Espresso

Bavaroise de Tres Chocolates Amargo, Branco, Leite (Triple Chocolate Bavaroise Bitter, White, Milk)

Romeu e Julieta Cremosa de Goiabada e Cobertura com Queijo Catipury (Creamy Guava with Catipury Cheese Frosting)

Torta de Maca da Bretanha (Apple Almond Pie)

Torta de Pera, Crème de Cardamomo e Crumble de Noz-Pecan (Pear Pie, Cardamom Creme and Pecan Crumble)

Now with two locations, her newest the Confeitaria & Deli on Rua Dr. Renato Paes de Barros, Pastry Chef Marilia Zylbersztajn is considered by many to be one of Brazil’s best bakers, and although the upscale space offers everything from Salads to Waffles there is no doubt a diverse collection of Pies warrants top billing.

Part of Itaim Bibi since early 2018, a lengthy interior and garden patio served from the kitchen located upstairs, it is beginning at 09h00 Saturday that guests begin to arrive and make their selections, many taking orders to go while others opt to relax with a cup of good Coffee and complimentary Wi-Fi.

Featuring friendly service despite limited fluency in English, though rudimentary Spanish and a good deal of knowledge about Pastry goes a long way in deciphering Zylbersztajn’s menu, it was at a small table in back that four slices arrived at 14 Real ($3.29) each, the Triple Chocolate Bavaroise stunning in the lightness of each layer while Brazil’s “Romeu e Julieta” combination of Guava and Cheese was exemplified by a creamy Guava Base and tangy Catipury Cheese Frosting.

Never too sweet, something that immediately becomes apparent in many of Brazil’s Desserts, it was with Fruit Pies that the tasting continued, a combination of Apples and Almonds nearly sour save for a sprinkling of Confectioner’s Sugar and the Pear Tort with Pecan Streusel brightened by Cardamom to the point that it could have just as well been featured on a menu in Scandinavia.

www.mariliaconfeitaria.com.br

Confeitaria & Deli Marilia Zylbersztajn Menu, Reviews, Photos, Location and Info - Zomato

Posted in Brasil, Brazil, Breakfast, Coffee, Confeitaria & Deli Marilia Zylbersztajn, Confeitaria and Deli Marilia Zylbersztajn, Dessert, Food, Marilia Zylbersztajn, São Paulo, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

B.LEM Padaria Portuguesa (Rua Afonso Braz,) São Paulo BR

B.LEM Padaria Portuguesa

Empada Alentejana Bacalhau

Bolinho de Bacalhau

Pao de Queijo

Pao de Leite

Pastel B. Lem

Bola de Berlim Doce de Leite

Manha de Canela

Salame de Chocolate

Pastel de Torres

Pastel B. Lem Zero

Considering Portugal’s enduring influence of Brazil there is no surprise that culinary crossover still exists today, and at B.LEM Portuguese Bakery many traditional Pastries can be found served alongside local favorites such as Pao de Queijo plus Sandwiches and even Pasta.

Boasting three locations in São Paulo, that on Rua Afonso Braz proving most convenient with an 08h00 daily opening, it was shortly thereafter that the space was found long, narrow and friendly, staff not speaking a bit of English but plenty helpful in procuring items from the case while Google Translate via complimentary Wi-Fi provided assistance.

Offering no shortage of options, the majority 4-10 Real ($1.00-$2.50) and made daily with fresh Ingredients including free-range Eggs, it was after a quick re-heat that two Salt Cod Pastries started things off, the baked Empada light and enriched with Butter while a fried Bolinho also fared well with all the expected flavor and very little oiliness.

Next looking at B.LEM’s interpretation of two Brazilian staples, the Cheese Bread a bit bland compared to others in São Paulo while Pao de Leite was springy and great with Jam, it is under the title “Pastel B. Lem” that Pastel de Nata are sold, the Egg Custard still warm and semi-liquid whether in its traditional or indistinguishable artificially sweetened form.

Impressed with the finely-layered Shell, and finding similar filled with pureed White Beans and Almonds under the title “Pastel de Torres,” it was after an unremarkable Cinnamon Roll that two additional Portuguese traditions were explored, the “Bola de Berlim” essentially a Donut filled with housemade Dulce de Leche Custard while Salame de Chocolate offered Cocoa wrapped around Biscotti and a hint of Port.

www.blembakery.com

B.LEM Portuguese Bakery Menu, Reviews, Photos, Location and Info - Zomato

Posted in B.LEM, B.LEM Padaria Portuguesa, B.LEM Padaria Portuguesa Rua Afonso Braz, B.LEM Portuguese Bakery, B.LEM Portuguese Bakery Rua Afonso Braz, Brasil, Brazil, Breakfast, Dessert, Food, São Paulo, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Mocotó, São Paulo BR

Mocotó

Coalho Cheese – Molasses

Pork Rinds – Lime

Carne-Seca Tapioca – Shredded Dried Beef cooked in Cream, Sweet Chili Mango Sauce

Pasteizinhos de Carne-de-Sol – Pickled Vegetables

Farofa Croquante – Pumpkin, Nuts. Jerked Beef / Manioc Puree – Butter, Coalho Cheese / Caldo de Mocoto / Baiao-de-Dois – Rice, Beans, Coalho Cheese, Sausage, Bacon, Jerked Beef

Dadinhos de Tapioca – Sweet Chili Sauce

Carne Seca Escondidinhos – Manioc Puree, Jerked Beef, Cream Cheese, Golden Cheese Crust

Mococcino – Espresso, Milk, Chocolate, Cachaca Chantilly

Sorvette de Rapadura – Creamy Handmade Ice Cream, Cane Syrup, Brown Sugar, Molasses

Cartola de Engenho – Pernambuco Banana, Cheese, Cinnamon Farofa

Café Tapioca – Coffee, Handmade Dulce de Leche, Chocolate

Located north of central São Paulo, conveniently en route from Guarulhos–Governador André Franco Montoro International Airport to Bela Vista, Mocotó features the cooking of Chef Rodrigo Oliveira, and despite casual environs the Restaurant has made believers of locals as well as tourists to the point of landing on several “Best of” lists including S. Pellegrino’s Top 50 in Latin America.

Originally opened in 1974 by Chef Oliveira’s father, but under the direction of Rodrigo and his wife since 2002, it is along Avenida Nossa Senhora do Loreto that guests will find the brightly-lit space frequently at capacity, a no reservations policy doing nothing to harm business, though service staff with no English skills, no WiFi and a particularly rude hostess/cashier make visiting without Portuguese fluency less than ideal.

Unquestionably a neighborhood favorite, the focus on northeastern Brazilian Cuisine yielding a comprehensive menu of plates large and small, many guests will opt to begin with housemade Cachaça or Cocktails, though several Brazilian Beers are also offered and seem popular alongside starters such as fried Coalho Cheese with thick Molasses on the side or Pork Rinds featuring a lot of flesh beneath Skin that shatters like glass.

Ideal for sharing, but constructing a menu such that solo diners can order smaller portions of many plates, it is folded inside malleable Tapioca that Beef cooked in Cream matches nicely to housemade Chili, ground Meat faring equally well inside of lightly fried Pastry offered alongside finely chopped Pickles.

Continuing with small crocks of Mocoto’s eponymous Soup plus Beans with Meat and Rice, the former brightened by Vinegar and Herbs that soften Cow’s Foot and Cassava, complimentary sides of Farofa and pureed Manioc also perform well with the latter even more impressive as part of “Carne Seca Escondidinhos” that eats somewhere between Stew and Soufflé beneath its golden dome of Cheese.

Told not to pass on Tapioca Dice, each crispy Nugget yielding a springy center, there was also no avoiding Dessert that began with Espresso topped by housemade Cachaca Cream and continued with Rapadura Ice Cream served as a DIY Sundae alongside a bottle of Molasses.

Not done yet, another round of Tapioca cooked in Espresso and stuffed with Dulce de Leche highlighting the versatility of an ingredient uncommonly used outside of Pudding back in the United States, it was finally “Cartola de Engenho” that completed the evening, each bite a complex balance of sweet and savory with Cinnamon Crumble adding texture and perfuming the palate.

www.mocoto.com.br

Mocotó Menu, Reviews, Photos, Location and Info - Zomato

Posted in Brasil, Brazil, Coffee, Dessert, Food, Ice Cream, Mocotó, Mocoto, Mocotó Bar e Restaurante, Mocoto Bar e Restaurante, Pork, Sao Paulo, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Spring Chicken (MIA), Miami FL

Spring Chicken

Chicken & Waffle Sandwich – Applewood Smoked Bacon, Griddled Egg, American Cheese, Swiss Cheese Waffle, Mrs. Butterworth Syrup

Mama’s Biscuit – Honey Butter

Big Carrot Cake

Big Chocolate Cake

Even before Yardbird opened in Las Vegas the Restaurant from Miami had been known for an artisanal approach to Southern cooking, and with “fast-casual” all the rage it only seemed natural that parent company 50 Eggs enter the market with their Spring Chicken concept.

Originally announced in 2015, and now featuring two locations including Coral Gables and Miami International Airport, it was just past 7:00am that the latter was found quiet, a sleepy-eyed woman at the counter informing guests that those wishing to dine-in must order from wait staff to whom English was undoubtedly a second language.

Taking a seat with decisions made quickly, MIA’s obscure rules for International layovers requiring extra time as most must exit and re-enter through security, it was perhaps ten minutes after Water was filled that a single tray arrived, visual inspection of “Mama’s Biscuit” appearing nothing like Yardbird’s and its dried out texture confirming such, an extra $1 for Apple Butter thankfully not wasted as it would have pushed costs to double that of what is charged at the already-pricey Casino and Miami Beach Restaurants.

Moving next to a Chicken & Waffle Sandwich, the $9.99 tab fair for the portion but not for flaccid Waffles or anything-but-natural Syrup, it was after deconstructing to focus on brined-and-fried Bird plus Bacon that Dessert-to-go was requested, the $30 cost including auto-grat finally finding some justification in Carrot Cake with tangy Cream Cheese Frosting and extra-moist Chocolate Sponge made even richer by thick Ganache.

www.eatspringchicken.com

Spring Chicken Menu, Reviews, Photos, Location and Info - Zomato

Posted in 50Eggs, Breakfast, Dessert, Florida, Food, Miami, Pork, Spring Chicken, Spring Chicken MIA, Spring Chicken Miami Airport, Vacation, Waffle, Waffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Mama Rabbit (Friends & Family), Las Vegas NV

Mama Rabbit

Chips and Serrano Chile Guacamole

Mama’s Margarita – Cimarron Blanco, Orange Cordial, Lime, Salt Rim  /  Palomita – Casamigos Mezcal, Hibiscus Syrup, Grapefruit, Lime, Watermelon-Hibiscus Agua Fresca Cerveza, Hibiscus Salt Rim

Valley Mule – Fortaleza Blanco, Ginger Syrup, Lime, Soda, Mint

“Curated by mezcalera Bricia Lopez, Mama Rabbit is an ode to mezcals and tequilas from across Mexico. Mama Rabbit takes its name from Mayahuel, the goddess of agave and fertility. Mayahuel was the mother of 400 rabbits that she nourished with mezcal and tequila, and thus Mama Rabbit was born. The brightly decorated 4,400 square foot space features a large double-sided bar, multiple rooms, live entertainment, roaming margarita carts and Las Vegas’ largest agave-based spirits selection hand-selected by Lopez, coined the “Oaxacan Princess” by the late Jonathan Gold of The Los Angeles Times. Serving a menu of tequilas, mezcals, signature craft cocktails and light bites, Mama Rabbit invites you to wander into the world of Oaxaca.”

Officially opening tomorrow, Mama Rabbit bills itself as an ode to Mezcals and tequilas from across Mexico, and thanks to options available at in wide range of prices plus a killer sound system the large space seems poised for success based on a brief look Saturday.

Certainly not an expert on the topic, all three drinks were very well balanced and the sort of thing that could easily gt lightweights into trouble.

N/A: Impossible to fairly evaluate from a “Friends & Family” event, Mama Rabbit looks and sounds great with a location well suited for guests taking in an event at Park MGM Theater or T-Mobile Arena.

RECOMMENDED: Palomita, Valley Mule.

AVOID: N/A.

TIP: 5:00PM till Midight Sunday through Tuesday, and until 3:00am Wednesday through Saturday.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.parkmgm.mgmresorts.com/en/nightlife/mama-rabbit.html

Mama Rabbit Menu, Reviews, Photos, Location and Info - Zomato

Posted in Food, Las Vegas, Mama Rabbit, Nevada Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Le Cirque [20,] Las Vegas NV

Le Cirque

Le Framboise – Veuve Clicquot, Raspberry Puree

Smoked Salmon Rillette, Crème Fraiche, Dill

Salted Brioche, Baguette, White Chocolate-Coffee Bread, Salted Bordier Butter

Heirloom Tomato Fantasy, Crispy Shallots, Pickled Quail Egg, Gastrique

Artichoke and Mascarpone Risotto, Roasted Pine Nuts, Arugula, Australian Black Truffles