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.
