Category Archives: Sud O Pássaro Verde Café

December 31, 2019
11:59 PM
by: Uhockey

“Best of” 2019 – Meals, Savories, Sweets

Having easily defined 2018 as a year of challenges, 2019 is a far more challenging year to define. On a professional level, the prior twelve months have been the most satisfying of my life and I’m genuinely proud of my … Continue reading →

Posted in A Casa do Porco, A Casa do Porco Bar, Angler, Baiersbronn, Bardot, Bardot Brasserie, Bareiss, Bareiss Restaurant, Bergisch Gladbach, Best Friend, Best Friend by Roy Choi, Best Of, Birdie G’s, Brasil, Brazil, Breakfast, Bronze Cafe, Bronze Café Summerlin Catering, Carson Kitchen, Casa Mathilde, Casa Mathilde Centro, Casa Mathilde Praça Antônio Prado, China Tang, Chocolate buzzz, Chocolatebuzzz, Confeitaria & Deli Marilia Zylbersztajn, Confeitaria and Deli Marilia Zylbersztajn, Crab, Craft Kitchen, CRAFTkitchen, Croissant, Croissants, D.O.M., Dessert, Dorfstuben, Dorfstuben at Bareiss, Foie, Foie Gras, Food, French Toast, Gästehaus, Gastehaus, Gästehaus Klaus Erfort, Gastehaus Klaus Erfort, Germany, Good Pie, Guy Savoy, Harvest, Harvest by Roy Ellamar, Hattenheim im Rheingau, Hexx, Hexx Kitchen + Bar, Ice Cream, Jean Georges Steakhouse, Klaus Erfort, Las Vegas, Lazy Bear, Lobster, Los Angeles, M.E.N.U.S. 2019, Marilia Zylbersztajn, Metro Pizza, Metro Pizza Centennial, Metro Pizza on Decatur, Metro Pizza Sky Pointe, Michael Mina, Michael Mina Restaurant, Missouri, Monsieur Benjamin, Neighbor Bakehouse, Nevada, Old Town Donut Shop, Old Town Donuts, Oteque, pancake, Pancakes, Pizza, Pork, Restaurant Guy Savoy, Restaurant Schwarzwaldstube, Restaurant Schwarzwaldstube im Hotel Traube Tonbach, Restaurant Vendome, Restaurant Vendôme, Restaurante TANIT, Rio, Rio de Janeiro, Rosallie, Rosallie 'Le French Cafe', Rosallie Catering, Saarbrucken, Saarbrücken, Saint Louis, San Francisco, Sao Paulo, São Paulo, Sardella, Schwarzwaldstube, Scotch 80 Prime, Somni, Sparrow + Wolf, Sparrow and Wolf, St. Louis, Sud, Sud O Pássaro Verde Café, Sud – O Pássaro Verde Café, TANIT, The Dorfstuben, The Dorfstuben at Bareiss, Top of The World, Top of The World at The Stratosphere, Top of The World Restaurant, Top of The World Restaurant at The Stratosphere, Truffle, Truffles, TUJU, Vacation, Vendome, Vendôme Tagged 20oz USDA Prime Filet, 86th Street Square Pie with Mozzarella Cheese, A Casa do Porco, A Casa do Porco Bar, Alba White Truffles, Alec Paki, Almond Croissant, Angibeau Philippe, Angler, Asian Pear, Baiersbronn, Bardot, Bardot Brasserie, Bareiss, Bareiss Restaurant, Baroa Potato, Basil, Basmati Rice, Beef Wellington for Two, Bergisch Gladbach, Best Friend, Best Friend by Roy Choi, Beurre Noisette, Birdie G’s, Black Pepper Fusilli, Blueberry Corn Cobbler, Brasil, Brazil, Brian Howard, Broiled Tai Snapper, Bronze Cafe, Brown Butter, Brown Rice Vinegar, Butter Chicken Oysters, CA, California, Calvados Caramel, Caramelized Honey Toast, Caramelized Nuts, Cardamom Ghee, Carlos Buscaglia, Carrot Cake Tres Leches, Carson Kitchen, Casa Mathilde, Casa Mathilde Centro, Casa Mathilde Praça Antônio Prado, Catipury Cheese Frosting, Cauliflower, Chanterelle, Chilled Chocolate Cake, Chocolate Crunchy Pearls, Chocolatebuzzz, Chris Decker, Classic Apple Tart, Cocoa Dirt, Confeitaria & Deli Marilia Zylbersztajn, Confeitaria and Deli Marilia Zylbersztajn, Corey Lee, Corn Cookie Crumble, Cory Harwell, CRAFTKitchen, Creamy Guava, Crispy Lap Cheong, Crispy Rice topped with Honey Soy Glazed Dried Oyster, Crumble de Milho Salgado, Cured Pork Belly, D.O.M., Daniel Ontiveros, David Mozes, DE, Denise Elrod, Dessert, Desserts, Die Adler Wirtschaft, Dorfstuben, Dorfstuben at Bareiss, Dry Manioc, Duck, Dulce de Leche Pancake with Fleur de Sel from the Wood Oven, EDO, EDO Gastro Tapas, EDO Gastro Tapas & Wine, EDO Tapas, Egg Yolk, Embered Tomato, endoedibles, Espuma de Milho Doce, Foie Gras and Cabbage Marmite, Foie Gras-Madeira Veloute, Food, Foodie, Forest Honey Ice Cream, Fresh Berries, Fresh Grated Grana Padano, Fresh Parsley, Fried Black Pudding, Fried Chicken, Garlic Chips, Garlic Confit, Garlic Oil, Gästehaus Klaus Erfort, Gerard Craft, Germany, Ginger, Ginger Pull-apart, Glazed Morels, Good Garlic Knots, Good Pie, Gooey Butter Cake Donut, Gooey Butter Cake Doughnut, Goose Liver Ice Cream with Cocoa Bean Crumble and Brioche, Goose Liver Praline with Sesame and Fried Goose Liver, Granulated Sugar, Green Onion, Grilled Spring Onion, Grits, Guy Savoy, Guy Savoy Las Vegas, Hard Rock, Hard Rock Bakery, Hard Rock Bakery Carrot Cake Tres Leches, Hard Rock Hotel, Hard Rock Hotel & Casino, Harvest, Harvest by Roy Ellamar, Hexx, Hexx Kitchen + Bar, Hexx Kitchen and Bar, Honey Caramel, Hump Steak, Italian Truffle, J.D. Ontiveros, Japanese Sweet Potato, Jaret Blinn, JD Ontiveros, Jean Georges Steakhouse, Jeremy Fox, Joe Kudrak, John Anthony, John Arena, Jonathan Pluvinet, Jorge Pagani, Joseph Kudrak, Josh Skenes, Josh Smith, Julien Asseo, Kani Miso, King Crab, LA, Lapsang Souchong Ice Cream, Las Vegas, Lazy Bear, Levi Elrod, Light Game Jus, Light Morel Brew, Little Neck Clams, Lobster Bisque, Los Angeles, LV, M.E.N.U.S. 2019, Malted Frosting, Mango Budino, Manioc Cream, Maple Syrup, Marbled Goose Liver Terrine with Salted Caramel and Port, Marilia Zylbersztajn, Marin Coast Dungeness Crab, Matsutake, Matt Harwell, Matt Piekarski, Matt Silverman, Matthew Harwell, Matthew Piekarski, Matthew Silverman, Mesquite Fired Crustacean Tower with Maine Lobster, Metro Pizza, Metro Pizza Centennial, Metro Pizza Decatur, Metro Pizza on Decatur, Metro Pizza on Sky Pointe, Michael Mina, Michael Mina Restaurant, Michael Uzmann, Mickey Harden, Miranda Prince, MO, Monsieur Benjamin, Mozzarella, Mozzarella Cheese, Mushroom Congee, Mushroom Duxelle, Mushroom Jelly, Neighbor Bakehouse, Nevada, Nick Dugan, Noodle Kugel, Noz de Galamares, NV, Old Town Donut Shop, Old Town Donuts, Olive Oil, Oscar Edo, Oteque, Palmier Ice Cream, Pastries, Pastry, Pawan Pinisetti, Pearl Barley Risotto, Perigord Black Truffle, Peter Bastien, Pheasant, Pickled Fresno Chilis, Pineapple Tarte Tatin, Pink Himalayan Salted Caramel Bonbon, Poached Pears, Pound Cake, Prosciutto di Parma, Puff Pastry, Quince Puree, Raw Mushrooms, Restaurant Guy Savoy, Restaurant Schwarzwaldstube, Restaurant Schwarzwaldstube im Hotel Traube Tonbach, Restaurante TANIT, Rhubarb Compote, Rhubarb Strudel, Ricotta Cheese, Rio de Janeiro, Roasted Fresh Garlic, Robert Lomeli, Robert Phillips, Romano Cheese, Romeu e Julieta Cremosa de Goiabada e Cobertura com Queijo Catipury, Rosallie, Rosallie Le French Cafe, Roy Ellamar, Ruby Beet, Saarbrücken, Saint Louis, Salted Caramel, Salted Corn Crumble, Salted Plum Crème Fraiche, San Francisco, Santa Barbara Pistachio, São Paulo, Sardella, Sausage, Schwarzwaldstube, Scotch 80, Scotch 80 Prime, Scott Simon, Sea Scallops, Sean Griffin, Seared Cepes, Sébastien Polycarpe, Sin City, Somni, Sorvete de Baunilha, Soy, Spanish Octopus, Sparrow + Wolf, Sparrow and Wolf, St. Louis, Steve Barr, Strawberry Rhubarb Kouign Amann, Sud, Sud – O Pássaro Verde Café, Sugar, Sweet Corn Foam, Tami Blinn, Tammy Alana, TANIT, Tartlet of Burnt Goose Liver Cream and Hazelnuts, Tempura Squash, Terra de Cacao, The Dorfstuben, The Dorfstuben at Bareiss, The Peanut Butter Snickerdoodle, Toffee, Tomato Jam, Tomato Sauce, Top of The World, Top of The World at The Stratosphere, Top of The World Restaurant, Top of The World Restaurant at The Stratosphere, Travel, TUJU, Vacation, Vanilla Bean Ice Cream, Vanilla Ice Cream, Vegas, Vin Jaune, Vince Rotolo, Vincent Rotolo, Vivian Chang, Vodka Sauce, Walnut, Warm Butter Cake, Warm Caramelized Pineapple, Watercress, Whipped Cream, White Mexican Shrimp, Wild Brazilian Vanilla, Wild Squab, Yogurt Ice Cream, ‘Nduja French Toast

September 6, 2019
12:05 PM
by: Uhockey

Sud – O Pássaro Verde Café, Rio de Janeiro BR

Sud – O Pássaro Verde Café Organic Sparkling Cha Mate House Pâté de Campagne, Toasted Bread, Salad, Pickles Gougeres with Sharp Cheese from little Pernambucano Fried Eggs from the Wood Oven with Brazilian Bottarga Dulce de Leche Pancake with Fleur … Continue reading →

Posted in Brasil, Brazil, Dessert, Food, O Pássaro Verde Café, pancake, Pancakes, Pork, Rio, Rio de Janeiro, Sud, Sud O Pássaro Verde Café, Sud – O Pássaro Verde Café, Vacation Tagged Bottarga, Brasil, Brazil, Brazilian Bottarga, Bread, Butter, Caramel, Cha Mate, Cheese, Cheese from Pernambucano, Clafoutis, Clafoutis from the Wood Oven, Cream, Dessert, Desserts, Dulce de Leche, Dulce de Leche Pancake, Dulce de Leche Pancake with Fleur de Sel, Dulce de Leche Pancake with Fleur de Sel from the Wood Oven, Dulce de Leche Pancakes, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fish Roe, Fleur de Sel, Food, Foodie, Fried Egg, Fried Eggs, Fried Eggs from the Wood Oven with Bottarga, Fried Eggs from the Wood Oven with Brazilian Bottarga, Fried Eggs with Bottarga, Fried Eggs with Brazilian Bottarga, Gougere, Gougeres, Gougeres with Sharp Cheese from little Pernambucano, Herb, Herb Salad, Herbs, House Pâté de Campagne, Mate, Michael Uzmann, O Pássaro Verde Café, Organic Sparkling Cha Mate, Pancake, Pancakes, Pastries, Pastry, Pate, Pâté de Campagne, Pear, Pear Clafoutis, Pear Clafoutis from the Wood Oven, Pears, Pickle, Pickles, Pig, Pork, Rio, Rio de Janeiro, Roberta Sudbrack, Roe, Salad, Salt, Salted Caramel, Salty Caramel, Sharp Cheese, Sharp Cheese from little Pernambucano, Sharp Cheese from Pernambucano, Sparkling Cha Mate, Sud, Sud – O Pássaro Verde Café, Sugar, Sweet Cream, Tea, Toast, Toasted Bread, Travel, Vacation, Vanilla, Yolk, Yolks

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Sud – O Pássaro Verde Café, Rio de Janeiro BR

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Category Archives: Sud O Pássaro Verde Café

“Best of” 2019 – Meals, Savories, Sweets

Sud – O Pássaro Verde Café, Rio de Janeiro BR

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