Endo Edibles

September 4, 2019
7:06 AM
by: Uhockey

Bella Paulista, São Paulo BR

Padaria Bella Paulista

Walnut Nest

Guava Roll Cake

Chocolate Chip Corn Cookie

Milhojas de Dulce de Leche

Chocolate Honey Cake

Brigadiero – Milk Chocolate, Bitter Chocolate, Almond, Cocoa, Pistachio, Hazelnut

With nearly 21,000,000 people in greater Sao Paulo the need for all-day dining is undoubtedly relevant, and although many fast food options are available Padaria Bella Paulista earns its reputation as the city’s most popular 24/7 option thanks to everything from Meat Pies and Pizzas to Ice Cream, Candies and Pastries all made on-site.

Entered via electronic ticket, a gadget onto which items are scanned by clerks to expedite check-out, it is across one contiguous floor that Bella Paulista expands from doors to dining area, the hot bar unsurprisingly popular in the middle of a dinner-time downpour, while a Bakery across from the refrigerated section also gathered a crowd.

Surrounded by stores on Rua Haddock Lobo, though nearly everyone escaping the rain seemed to be waiting it out at Bella Paulista’s tables, it was after paying a minuscule tab that items were bagged and taken home, the majority consumed nearly twelve hours later at CGH while waiting for a plane to Rio.

Admittedly an imperfect way to test an eatery’s mettle, though none of the items selected were temperature dependent, it was after opening branded boxes that tasting commenced, the Padaria’s “Walnut Nest” holding up well with plenty of candied Nuts surrounded by Phyllo strands while a Guava Roll was plenty moist, but fairly one note thanks to overwhelming sweetness.

Impressed by Bella Paulista’s Chocolate Chip Cookie, both Dark and Milk Chips suspended in crumbly Cornmeal, it was surprising that no sog had besieged the Biscuits in a Napoleon sandwiching Dulce de Leche while Bolo de Mel and a half-dozen Brigadiero also showed well, the Pistachio in particular thanks to a surprisingly natural flavor found amidst the creamy center of Condensed Milk and Butter.

www.padariabellapaulista.com.br

Posted in Bella Paulista, Brasil, Brazil, Breakfast, Dessert, Food, Panaderia Bella Paulista, São Paulo, Sao Paulo, Vacation Tagged Almond, Almond Brigadiero, Almonds, Bella Paulista, Bitter Chocolate, Bitter Chocolate Brigadiero, Bolo, Bolo de Mel, Brasil, Brazil, Bread, Brigadiero, Butter, Cake, Cakes, Caramel, Chip, Chips, Chocolate, Chocolate Cake, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chip Corn Cookie, Chocolate Chips, Chocolate Honey Cake, Cocoa, Cocoa Brigadiero, Cocoa Powder, Condensed Milk, Cookie, Cookies, Corn, Corn Cookie, Corn Cookies, Cornmeal, Cream, Dark Chocolate, Dessert, Desserts, Dulce de Leche, endoedibles, Food, Foodie, Guava, Guava Cake, Guava Jam, Guava Jelly, Guava Roll Cake, Hazelnut, Hazelnut Brigadiero, Hazelnuts, Honey, Honey Cake, Jam, Jelly, Mel, Michael Uzmann, Milhojas, Milhojas de Dulce de Leche, Milk, Milk Chocolate, Milk Chocolate Brigadiero, Napoleon, Padaria Bella Paulista, Panaderia Bella Paulista, Pastries, Pastry, Phyllo, Phyllo Dough, Pistachio, Pistachio Brigadiero, Pistachios, Roll Cake, Roll Cakes, São Paulo, Sugar, Travel, Vacation, Vanilla, Walnut, Walnut Nest, Walnuts

September 3, 2019
6:30 PM
by: Uhockey

TUJU, São Paulo BR

TUJU

Bee’s Mouth – Gin Vitoria Regia, Infusion of Cocoa, Lemon Bitters, Grapefruit Juice, Potassium Citrate, Fermented Honey Syrup

Pumpkin Chips, Ubaldo’s Peas, Tangerine, Dill

Crab, Corn, Nasturtium Leaf

Atlantic Seabob Shrimp, River Shrimp, Citrus, Pepper

River Mussel, Ocean Mussel, Coconut, Tucupi, TUJU Garden Herbs

Sea Urchin, Amazon Leeks, Parsnip, Lemon

Cauliflower, Stew, Vanilla from Cerrado, White Sesame

South Atlantic Octopus marinated in Pequi Nuts, Miso Paste, Mangarito, Onion

Arapaima Fish, Seaweed Pil Pil, Adalberto’s Artichoke, Bean Sprouts

Tuna, Pupunha Palm Tree, Licuri, Açaí

Homemade Bread, Homemade Butter, Sea Salt, Olive Oil from “Serra da Mantiqueira”, Board of Brazilian Cheeses, Candied Fruit, Candied Nut

Shiso Sponge, Winter Red Berries, Shiso Leaves

Sheep Yogurt Mousse, Areçá, Black Pinecones “Paçoca”

Brazilian Single Origin V60 Pour Over Coffee

TUJU Chocolates – Garlic, Pure, Caju, Dulce de Leche, White and Milk

Following the trail blazed by D.O.M., TUJU by Chef Ivan Ralston pushes modern Brazilian Cuisine forward by not specifically showcasing local Ingredients, but reinterpreting the world through Brazilian eyes inside his Restaurant at Rua Fradique Coutinho 1248.

Open since 2014, and recently the recipient of a second Michelin Star, it is after passing through a hushed hallway that guests find themselves inside Ralston’s “kitchen theater,” a staff fluent in English leading diners to polished wooden tables that extend back towards the bar and urban garden on the patio.

A quiet and focused space in Vila Madalena, everything from TUJU’s design to Cocktail list indicative of a Chef who has spent time researching both technique and his culture, guests visiting for the first time are encouraged to partake in Ivan’s “Season Menu,” the carte blanche taking into account allergies and dislikes but otherwise consisting of thirteen courses served across two hours.

Trained in the kitchens of Maní, RyuGin and Mugaritz, the latter identifiable in modernist spins on local Produce, it was while sipping on a strong drink of Gin and sweetened Acid that course one arrived, sliced and aerated Pumpkin forming the background for Peas and Citrus with herbs that carry over nicely to a “Taco” comprised of sweet Crab and shaved Corn wrapped in Nasturtium.

Continuing light with translucent Shrimp swimming in vibrant Broth, its follow-up a comparison of local River Mussels to those from the Atlantic bathed in Manioc Root Juice, fans of Uni will be stunned by tender Tongues amidst a tangle of Leeks with Parsnip Cream while torched Cauliflower finds itself the centerpiece of a thick Sauce that tastes something like Mole mixed with Soy.

Shifting back to Seafood, a tender Tentacle obtained through Chef Ralston’s relationship with local fisherman accented in umami, one would be hard-pressed to name a more interesting *looking* dish than Arapaima Fish in Seaweed Pil Pil, the combination of snappy Flesh and Skin Crisps equally tantalizing alongside Artichokes and Bean Sprouts.

Completing savories with grilled Tuna and two types of Palm plus unsweetened Açaí, a diversity of textures seeing the best bites those that incorporate a little of each into a single forkful, it is by way of Cheese that the palate is transitioned, the Blue and Parmesan-mimic particularly impressive, as too was housemade Bread and Butter plus the bright green Fruit described as a Fig.

Not scaling back on sweets, Dessert number one perfuming stewed Berries with Mint in a makeshift Sundae, it was while Coffee dripped tableside that a tangy Yogurt Parfait dazzled, the Pour Over subsequently enjoyed with housemade Chocolates filled with everything from Dulce de Leche and Cashew Fruit to Garlic.

www.tuju.com.br

Posted in Brasil, Brazil, Bread Basket, Coffee, Crab, Dessert, Food, Ice Cream, Octopus, São Paulo, Sao Paulo, Tasting Menu, TUJU, Vacation Tagged Acai, Adalberto’s Artichoke, Adalberto’s Artichokes, Amazon Leek, Amazon Leeks, Arapaima, Arapaima Fish, Areçá, Artichoke, Artichokes, Atlantic Octopus, Atlantic Seabob Shrimp, Bean, Bean Sprout, Bean Sprouts, Beans, Bee’s Mouth, Bee’s Mouth Cocktail, Bitters, Black Pinecone, Black Pinecones, Black Pinecones “Paçoca”, Board of Brazilian Cheese, Board of Brazilian Cheeses, Brasil, Brazil, Brazilian Cheese, Brazilian Cheeses, Brazilian Coffee, Brazilian Single Origin Coffee, Brazilian Single Origin V60 Pour Over Coffee, Bread, Butter, Caju, Caju Chocolate, Cake, Cakes, Candied Fruit, Candied Fruits, Candied Nut, Candied Nuts, Candy, Caryocar brasiliense, Cauliflower, Cheese, Chip, Chips, Chocolate, Citrus, Cocktail, Cocktails, Cocoa, Coconut, Coconuts, Coffee, Corn, Crab, Crabs, Cream, Dark Chocolate, Dessert, Desserts, Dill, Dulce de Leche, Dulce de Leche Chocolate, endoedibles, Fermented Honey, Fermented Honey Syrup, Fig, Figs, Fish, Food, Foodie, Fruit, Fruits, Garden Herb, Garden Herbs, Garlic, Garlic Chocolate, gin, Gin Vitoria Regia, Grapefruit, Grapefruit Juice, Grapefruits, Heart of Palm, Hearts of Palm, Herb, Herbs, Homemade Bread, Homemade Butter, Honey, Honey Syrup, Ice Cream, Infusion of Cocoa, Ivan Ralston, Juice, Leaf, Leaves, Leek, Leeks, Lemon, Lemon Bitters, Lemons, Licuri, Mangarito, Manioc Root Juice, Milk Chocolate, Miso, Miso Paste, Mousse, Mussel, Mussels, Nasturtium, Nasturtium Leaf, Nasturtium Leaves, Nut, Nuts, Ocean Mussel, Ocean Mussels, Octopus, Oil, Olive, Olive Oil, Olive Oil from “Serra da Mantiqueira”, Olives, Onion, Onions, Paçoca, Palm, Palm Tree, parsnip, Parsnips, Paste, Pastries, Pastry, Pea, Peas, Pepper, Peppers, Pequi, Pequi Nut, Pequi Nuts, Pil Pil, Pinecone, Pinecones, Potassium Citrate, Pour Over Coffee, Pour-Over, Pumpkin, Pumpkin Chip, Pumpkin Chips, Pumpkins, Pupunha, Pupunha Palm, Pupunha Palm Tree, Pure, Pure Chocolate, Red Berries, Red Berry, River Mussel, River Mussels, River Shrimp, Salt, São Paulo, Sauce, Sea Salt, Sea Urchin, Sea Weed, Seabob Shrimp, Seaweed, Seaweed Pil Pil, Sesame, Sesame Seed, Sesame Seeds, Sheep Yogurt, Sheep Yogurt Mousse, Sheep's Milk, Sheep's Yogurt, Shiso, Shiso Leaf, Shiso Leaves, Shiso Sponge, Shrimp, Single Origin Coffee, South Atlantic Octopus, South Atlantic Octopus marinated in Pequi Nuts, Soy, Sponge Cake, Sprout, sprouts, Stew, Sugar, Syrup, Tangerine, Tangerines, Tasting Menu, Travel, Tucupi, TUJU, TUJU Chocolate, TUJU Chocolates, TUJU Garden Herb, TUJU Garden Herbs, Tuna, Tuna Fish, Ubaldo’s Pea, Ubaldo’s Peas, Uni, Urchin, V60, V60 Pour Over, V60 Pour Over Coffee, Vacation, Vanilla, Vanilla from Cerrado, Vitoria Regia, White and Milk, White Chocolate, White Sesame, White Sesame Seed, White Sesame Seeds, Winter Red Berries, Winter Red Berry, Yogurt, Yogurt Mousse

September 3, 2019
12:00 PM
by: Uhockey

A Casa do Porco Bar, São Paulo BR

A Casa do Porco Bar

Cupuaçu Soda

Café da Manha – House Mortadella, Pork Fat, House Sourdough, Egg and Snout Salad, Apple, Mashed Manioc and Pork, Pork Broth

u! u! u! Qui Beleza – Aged Pork Tartare, Marrow, Mushroom, Radish

Sushi – Pork Aspic, Black Tucupi, Nori

Beringela Parmegiana – Fried Eggplant, Pork Ragu, Canastra Cheese, Tapioca Chip, Tomatoes, Legumes

Panceya com Goiabada – Crispy Pancetta, Spicy Guava, Pickled Onions

Feijoada Mexidinha – Brazilian Black Bean Stew, Pork, Chili Peppers, Lime, Salt, Tapioca, Manioc Flour

Churrasquinho de Porco – House Linguica Sausage, Smoked Pork Rib, Pepper, Tomato, Manioc Flour

Porco Sanze – Roast Pork, Bean Stew, Banana Tartare, Onion Farofa, Greens Salad

Pamonha! Pamonha! Pamonha! – Corn Cream, Goat Cheese Ice Cream, Crunchy Corn Cake, Corn Pickles, Corn Bread

When one first reads about Jefferson Rueda’s A Casa do Porco Bar it sounds too good to be true, but, as it turns out, the Restaurant is very real and for those willing to brave the lines an unique experience awaits with creativity, flavor and value at every turn.

Translated to English as ‘House of the Pig,’ the butcher-turned-Chef embracing a focus on sustainability that sees Brazilian breeds raised on a natural diet of Whey and Vegetables in an open environment before slaughter, it is ninety minutes before A Casa do Porco Bar’s daily opening that guests begin to queue, the no reservations policy doing nothing to harm a business that remains at capacity through closing.

Born and raised in São Paulo, with time abroad including a stint at El Celler de Can Roca enriching professional training, it is from an open kitchen that Chef Rueda can be seen working side-by-side with a staff of at least six, English-fluent servers immediately directing first-timers to Porco’s $45USD Tasting Menu, though a variety of a la carte plates are also offered.

Professional but not at all formal, the voices of tightly seated customers raised to be heard over music, it is toward the front that guests will find a small butcher shop, the presence of several off-cuts showing Chef’s desire to respect the Pig’s “life and death without waste,” though that certainly does not mean the menu is without Offal such as the whipped Pork Fat and bits of Snout in Egg Salad served as part of breakfast-themed course number one.

Producing everything from Pasta and Bread to Syrups and Sausages on-site, Cupuaçu Soda proving an excellent complement to the expectedly salty menu, course two features Pork served raw with added creaminess from Bone Marrow, a bit of aging adding richness that leads well into Chef Rueda’s signature “Sushi” made of Aspic brushed with fermented Manioc Root Juice.

A steadily-paced nine-courses, sequentially larger dishes arriving five to ten minutes after another, it was next atop fried Eggplant that Pork Ragu shined, the idea of Parmigiana furthered by Canastra Cheese while a follow-up vessel in the shape of a Pig’s head continued crunchy with Pancetta topped in Pickled Onions and spicy Guava Preserves.

Locally focused but globally aware, the afternoon’s sixth course spinning Brazil’s national dish as though it were Aguachiles, it was soon thereafter that BBQ was served, both Sausage and Rib well-crafted and an easy transition to A Casa do Porco’s famous roast Pork with crackling Skin and modernized traditional accoutrements including Greens, Bananas and Farofa.

Offering an array of Desserts and Cocktails, one featuring Cashew Fruit easily the latter’s top-seller, it is fortunate that sweets trend small as most guests will be stuffed by meal’s end, though if “Pamonha! Pamonha! Pamonha!” and its exploration of Corn is any indication an a la carte visit for Dessert alone might be a justifiable use of time, money and calories.

www.acasadoporco.com.br

Posted in A Casa do Porco, A Casa do Porco Bar, Brasil, Brazil, Cornbread, Dessert, Food, Ice Cream, Pork, São Paulo, Sao Paulo, Tasting Menu, Vacation Tagged A Casa do Porco, A Casa do Porco Bar, Aged Pork Tartare, Apple, Apples, Aspic, Banana, Banana Tartare, Bananas, Bean, Bean Stew, Beans, Beef, Beringela Parmegiana, Black Bean, Black Beans, Black Tucupi, Bone, Bone Broth, Bone Marrow, bones, Brasil, Brazil, Brazilian Bean Stew, Brazilian Black Bean Stew, Bread, Broth, Butter, Café da Manha, Cake, Cakes, Canastra, Canastra Cheese, Casava, charcuterie, Cheese, Chevre, Chevre Cheese, Chili, Chili Pepper, Chili Peppers, Chip, Chips, Churrasquinho de Porco, Corn, Corn Bread, Corn Cake, Corn Cream, Corn Pickle, Corn Pickles, Cornbread, Cow, Cows, Cream, Crispy Pancetta, Crunchy Corn Cake, Cupuacu, Cupuaçu Soda, Dessert, Desserts, Egg, Egg and Snout Salad, Egg Salad, Egg Yolk, Egg Yolks, Eggplant, Eggplants, Eggs, endoedibles, Farofa, Fat, Feijoada, Feijoada Mexidinha, Flour, Food, Foodie, Fried Eggplant, Fried Eggplants, Goat Cheese, Goat Cheese Ice Cream, Greens, Greens Salad, Guava, House Linguica Sausage, House Mortadella, House Sourdough, House Sourdough Bread, Ice Cream, Jam, Jefferson Rueda, Jelly, Juice, Legume, Legumes, Lime, Limes, Linguica, Linguica Sausage, Manioc, Manioc Flour, Manioc Root, Manioc Root Juice, Marrow, Mashed Manioc, Mashed Manioc and Pork, Michael Uzmann, Mortadella, Mushroom, Mushrooms, Nori, Onion, Onion Farofa, Onions, Pamonha! Pamonha! Pamonha!, Pancetta, Panceya com Goiabada, Pastries, Pastry, Pepper, Peppers, Pickle, Pickled Onion, pickled onions, Pickles, Pig, Porco Sanze, Pork, Pork Aspic, Pork Broth, Pork Fat, Pork Ragu, Pork Rib, Pork Ribs, Pork Snout, Pork Tartare, Preserves, Radish, Radishes, Ragu, Rib, Ribs, Roast Pork, Salad, Salads, Salt, São Paulo, Sauce, Sausage, Seaweed, Smoked Pork Rib, Smoked Pork Ribs, Snout, Soda, Sourdough, Sourdough Bread, Spicy Guava, Spicy Guava Jam, Spicy Guava Jelly, Spicy Guava Preserves, Stew, Sugar, Sushi, Tapioca, Tapioca Chip, Tapioca Chips, Tartare, Tasting Menu, Tomato, Tomatoes, Travel, Tucupi, u! u! u! Qui Beleza, Vacation, Vanilla, Yolk, Yolks

September 3, 2019
9:15 AM
by: Uhockey

Casa Mathilde (Centro,) São Paulo BR

Casa Mathilde

Pastel de Nata

Bola de Berlim Dulce de Leche

Pastel de São Bento

Charniqueiras

Queijada de Mathilde

Noz de Galamares

Referencing the Mathilde Cheese Factory, a supplier to King Fernando II and the Royal House of Portugal as far back as 1850, Casa Mathilde brings heritage recipes to Sao Paulo’s Praca Antonio inside a spacious buildout with fair prices but questionable customer service.

Now considered São Paulo’s definitive Portuguese Bakery, five locations throughout the capital offering guests a bounty of sweets and savories beginning at 09h00 Monday through Saturday, it is over two stories that Casa Mathilde’s flagship location stretches, level one comprised of cases expanding back to a display kitchen with comfortable seating along the sides.

Popular to the point of filling floor two during lunch, a lack of Portuguese-fluency doing diners a disservice as staff is impatient even with the store 3/4-empty, it is recommended that guests obtain a marker upon entry and take a long look before ordering, as at least five-dozen items that change seasonally comprise Casa Mathilde’s daily collection.

Offering classics in addition to items targeting Brazilians and tourists, French Toast easily identifiable alongside Donuts labeled Bola de Berlim, it was alongside the latter stuffed with Dulce de Leche that five additional items were selected, the Portuguese Egg Custard flakey but a bit over-baked while “Pastel de São Bento” utilizes the same Shell but fills the center with finely ground Nuts and Sugar.

On to Charniqueiras next, the taste and texture reminiscent of Brazil’s Quindim Pudding beneath a caramelized top, it is inside Mathilde’s eponymous Queijada that guests will find the taste of Citrus amidst granular consistency, the same forming the center of small orbs topped in Golden Walnuts with a crackling shell that makes one want to immediately book a flight to Sintra.

www.casamathilde.com.br

Posted in Brasil, Brazil, Breakfast, Casa Mathilde, Casa Mathilde Centro, Casa Mathilde Praça Antônio Prado, Dessert, Food, São Paulo, Sao Paulo, Vacation Tagged Berliner, Berliners, Bola de Berlim, Bola de Berlim Dulce de Leche, Brasil, Brazil, Bread, Butter, Cake, Cakes, Caramel, Casa Mathilde, Casa Mathilde Centro, Casa Mathilde Praça Antônio Prado, Charniqueiras, Cheese, Citrus, Cream, Crust, Custard, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Dulce de Leche, Egg, Egg Custard, Egg Custards, Egg Tart, Egg Tarts, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Golden Walnut, Golden Walnuts, Lemon, Lemons, Michael Uzmann, Milk, Noz de Galamares, Nut, Nuts, Pastel, Pastel De Nata, Pastel de São Bento, Pastels, Pastries, Pastry, Portuguese Egg Tart, Portuguese Egg Tarts, Pudding, Queijada, Queijada de Mathilde, São Paulo, Sugar, Tart, Tarts, Travel, Vacation, Vanilla, Walnut, Walnuts, Yolk, Yolks

September 3, 2019
8:00 AM
by: Uhockey

Café Girondino, São Paulo BR

Café Girondino

Café Espresso BRAVO

Pao de Queijo

Bolinho de Bacalhau

Carrot Cake, Belgian Dark Chocolate

Banana Cake

Located near the São Bento Monastery and Paulistano Mercado Municipal, Café Girondino references São Paulo’s European heritage with a broad range of Food and Beverage amidst spacious confines renovated in 1998 but dating back decades prior.

Covering three stories in its current iteration, the ground floor open by 07h30 on weekdays and 08h00 on weekends to serve guests a collection of Coffees, Sweets and Snacks, it is above that diners will find antiques and photographs from days prior flanking tables arranged for lunch or dinner.

A bustling space popular amongst locals as well as tourists, this diner’s lack of Portuguese-fluency surmounted by menus translated to English, it was after perusing display cases that an order was placed, the larger-than-average Cheese Bread soft and gooey like a Gougere while Café Girondino’s Bolinho de Bacalhau was unfortunately far too greasy around the otherwise enjoyable center of Potatoes, Herbs and Fish.

Saving Coffee for Dessert, the “BRAVO” Espresso still piping hot but a bit too bitter without Sugar, it would be difficult to say whether any Carrot can be tasted in Orange Cake covered in Chocolate Frosting while Banana Cake better matches preconceived notions, though both were plenty moist and fairly priced.

www.facebook.com/CafeGirondinoOficial

Posted in Brasil, Brazil, Breakfast, Cafe Girondino, Café Girondino, Coffee, Dessert, Food, São Paulo, Sao Paulo, Vacation Tagged Bacalhau, Baccala, Banana, Banana Cake, Bananas, Belgian Chocolate, Belgian Dark Chocolate, Bolinho, Bolinho de Bacalhau, Brandade, Brasil, BRAVO, BRAVO Espresso, Brazil, Brazillian Cheese Bread, Bread, Butter, Café BRAVO, Café Espresso BRAVO, Café Girondino, Cake, Cakes, Carrot, Carrot Cake, Carrots, Cheese, Cheese Bread, Chocolate, Cinnamon, Cod, Cod Fish, Coffee, Cookie, Cookies, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Espresso, Fish, Food, Foodie, Michael Uzmann, Pao, Pao de Queijo, Pastries, Pastry, Potato, Potatoes, Queijo, Salt Cod, São Paulo, Sugar, Travel, Vacation

September 3, 2019
7:15 AM
by: Uhockey

Bar do Mané, São Paulo BR

Bar do Mané

Bolinho de Bacalhau – Salt Cod, Mashed Potatoes, Onion

Original with Ceratti Mortadella, Melted Cheese

Banana Empada – Banana, Cinnamon, Dulce de Leche

Located inside Paulistano Mercado Municipal since 1933, and serving locals from 4:30am daily, Bar do Mané offers a wide range of Snacks and Sandwiches, though none is so well known as the stuffed Mortadella with Cheese.

Officially São Paulo’s first grocery market, the size and scope making Mercado Municipal a popular attraction amongst tourists as well as locals, it is towards the middle that guests will find Bar do Mané ever-busy, its countertop flanked by tables on this particular morning seating everything from men in business attire to local police officers and a young Asian couple fluent in English.

Known for large portions and superior Ingredients, Ceratti Meats and locally-baked Bread the base upon which a bevy of Sandwiches are built, those interested in salgados will find no lack of options from Sweet to Savory, R$12 yielding a fist-size Bolinho de Bacalhau stuffed with Salt Cod, Mashed Potatoes and Onion beneath crisp and oilless Casava Flour.

Not waiting long for Bar do Mané’s signature item, staff slicing Mortadella in quick strokes while the Bolinho cooled enough to eat, it was the smaller of two sizes that nonetheless featured enough Sandwich to share, each layer griddled to create a lightly browned edge and the residual heat helping to melt creamy yellow Cheese.

Salty but balanced, and an indisputable bargain at just R$23, it was moments before the Sandwich was finished that Dessert arrived, griddled Bananas and Dulce de Leche carefully folded in Pastry that is the deep-fried and coated with Cinnamon-Sugar to create a taste not dissimilar from that of Bananas Foster.

www.bardomane.com.br

Posted in Bar do Mané, Bar do Mane, Brandade, Brasil, Brazil, Breakfast, Dessert, Food, Mercado Municipal, Paulistano Mercado Municipal, Pork, São Paulo, Sao Paulo, Vacation Tagged Bacalhau, Baccala, Banana, Banana Empada, Bananas, Bar do Mané, Bolinho, Bolinho de Bacalhau, Brandade, Brasil, Brazil, Bread, Butter, Caramel, Casava, Casava Flour, Ceratti, Ceratti Mortadella, Cheese, Cinnamon, Cinnamon Sugar, Cod, Cod Fish, Dessert, Desserts, Dulce de Leche, Empada, endoedibles, Fish, Flour, Food, Foodie, Mashed Potato, Mashed Potatoes, Melted Cheese, Mercado Municipal, Michael Uzmann, Mortadella, Onion, Onions, Original Sandwich, Pastries, Pastry, Paulistano Mercado Municipal, Pig, Pork, Potato, Potatoes, Salt Cod, Sandwich, Sandwiches, São Paulo, Sugar, Travel, Vacation

September 2, 2019
7:00 PM
by: Uhockey

Dalva e Dito, São Paulo BR

Dalva e Dito

House Juice of Cupuacu, Caju, Mel

Corn Bread, Pao de Queijo, Pork and Bean Paste, Caponata, Salted Butter, Roasted Garlic, Tomato Salad, Peppers, Crudite

Crab, Cheese

Manjubinha Fish, Jambu Mayonnaise

“Pato no Tucupi” – Duck, Rice, Jambu, Farinha-Dagua

Ruby Chocolate, Milk Chocolate, White Chocolate, Dark Chocolate, Chocolate Biscuit

Romeu e Julieta – Queijo Minas, Guava, Mango

Following the same ethos as D.O.M., but taking a look at heritage recipes with a format intended to be enjoyed more regularly by guests of all ages, Dalva e Dito continues to show Alex Atala’s commitment to Brazil, its products and traditions.

Itself a Michelin-starred establishment, Executive Chef Elton Junior in charge of the Dalva e Dito’s daily operations and on this day particularly busy cooking for a Rainforest Preservation lecture hosted by Chef Atala in the downstairs event space, guests are welcomed for dinner beginning at 19h00 Monday through Saturday, a weekday Lunches apparently also quite popular along with weekend Brunch.

Situated next to an all-day Market, its offerings similar to those at recently opened Café Dalva e Dito down the street, it is after passing through the brooding bar area that seating is offered, a place near glass windows in full view of the kitchen a real treat as several Chefs work purposefully with a diversity of native ingredients.

Informal but professional, English-fluent staff and menus both thorough in their descriptions, guests are soon greeted with the day’s “Couvert,” a R$25 charge bargain-basement for Bread, Beans, Salad and Spreads all made on-site and refilled for free.

Decorated in Amazonian art and wood furnishings, high ceilings and foliage softening the volume of guests in a room filled by 20h00, it was alongside housemade Juice that dinner continued, the sweetness of Cashew Fruit and Honey not exactly “pairing” well to much but nonetheless an excellent palate cleanser between starters of local Crab au Gratin and whole-fried Manjubinha Fish with tongue-tingling Mayonnaise for dipping.

Built on “Grandma’s Recipes,” Chef Atala’s favorite reportedly Duck in Manioc Root Juice, anyone craving more of D.O.M.’s penultimate savory will do well to check out Dalva e Dito’s more rustic version, the fork-tender flesh rich but not gamey while a generous helping of Rice and Flour to thicken the Broth makes the dish easily sharable for diners with small appetites.

Finishing with Dessert, several offered from a Cart and others prepared in the kitchen, it was passing on items previously tasted at the Café that Cake and Pudding took center stage, the former offering four distinct layers of Chocolate atop a crispy Crust while Romeu e Julieta played sweet off savory bite-after-bite with no two quite the same.

www.dalvaedito.com.br

Posted in Alex Atala, Brasil, Brazil, Bread Basket, Cornbread, Crab, Dalva e Dito, Dessert, Food, Pork, São Paulo, Sao Paulo, Vacation Tagged Alex Atala, Bean, Bean Paste, Beans, Biscuit, Biscuits, Brasil, Brazil, Brazillian Cheese Bread, Bread, Butter, Caju, Cake, Cakes, Caponata, Cashew, Cashew Fruit, Cashews, Cheese, Cheese Bread, Chocolate, Chocolate Biscuit, Chocolate Cake, Corn, Corn Bread, Cornbread, Couvert, Cream, Crudite, Crudites, Cupuacu, Cupuacu Fruit, Dalva e Dito, Dark Chocolate, Dessert, Desserts, Duck, Eggplant, Eggplants, Elton Junior, endoedibles, Farinha, Farinha-Dagua, Fish, Food, Foodie, Fruit, Fruits, Garlic, Guava, Honey, House Juice, Jambu, Jambu Mayonnaise, Juice, Mango, Mangoes, Mangos, Manioc, Manioc Root, Manioc Root Juice, Manjubinha, Manjubinha Fish, Mayonnaise, Mel, Michael Uzmann, Milk Chocolate, Minas, Minas Cheese, Onion, Onions, Pao, Pao de Queijo, Paste, Pastries, Pastry, Pato, Pepper, Peppers, Pig, Pork, Pork and Bean Paste, Queijo, Queijo Minas, Rice, Roasted Garlic, Romeu e Julieta, Ruby Chocolate, Salad, Salads, Salt, Salted Butter, São Paulo, Sauce, Sugar, Tomato, Tomato Salad, Tomatoes, Travel, Tucupi, Vacation, White Chocolate, White Rice, “Pato no Tucupi”

September 2, 2019
3:30 PM
by: Uhockey

Coffee Lab, São Paulo BR

Coffee Lab

V60 Coffee – Valdeir Tomazini (Castelo, Espírito Santo)

Corn Cake

Lime Cake

Coffee Soft Serve Ice Cream

Per marketing, “Coffee Lab is a quality roasting, tasting and brewing lab focused on micro batches, eco-social responsibility and foot-to-package traceability,” and since 2009 it has also been where Isabela Raposeiras has sought to correct the misconception that Brazilian Coffee is more about quantity than quality.

A hang out for cool kids, but also families and students, Rua Fradique Coutinho 1340 extending from a covered pathway with chairs across two buildings including the school and roastery, it is from Baristas clad in overhauls that guests receive a menu via filing system, these amongst other clever touches adding to an experience bolstered by unparalleled customer service.

Surprisingly affordable compared to even the likes of Starbucks, the presence of dueling Diedrich roasters and world-class home brewing equipment telling of Raposeiras’ seriousness, it is in a ritualistic manner that each beverage is prepared and presented, the V60 of “Valdeir Tomazini” from Espírito Santo offering a hint of acidity on the tongue that quickly dissipates with the lingering flavor that of Honey.

Educational without being “preachy,” the most English-fluent staff witnessed anywhere in São Paulo going above and beyond to explain Coffee Lab’s ethos and the effort behind their brand, it was along with Coffee that two Cakes were enjoyed, the gluten-free and vegan-friendly Corn Round enjoyable but paling in comparison to creamy R$10 Lime Cake while the Coffee Soft Serve ordered while perusing complimentary WiFi was peerless in terms of both texture and depth of flavor.

www.raposeiras.com.br/o-coffee-lab

Posted in Brasil, Brazil, Coffee, Coffee Lab, Dessert, Food, Ice Cream, São Paulo, Sao Paulo, Vacation Tagged Brasil, Brazil, Bread, Butter, Cake, Cakes, Coffee, Coffee Ice Cream, Coffee Lab, Coffee Soft Serve, Coffee Soft Serve Ice Cream, Corn, Corn Cake, Cream, Dessert, Desserts, endoedibles, Food, Foodie, Gluten Free, Ice Cream, Isabela Raposeiras, Lime, Lime Cake, Limes, Michael Uzmann, Pastries, Pastry, São Paulo, Soft Serve, Soft Serve Ice Cream, Sugar, Travel, V60, V60 Coffee, Vacation, Valdeir Tomazini, Valdeir Tomazini Coffee, Vegan

September 2, 2019
12:01 PM
by: Uhockey

D.O.M., São Paulo BR

D.O.M.

D.O.M. – Gin, Olive Oil, Black Salt, Honey Vinegar, Lemon

Amazonian Ant, Cachaca

Tapioca, Langoustine, Coconut

Yanomami Mushroom Salad, Asparagus, Egg Yolk

Cashew, Scallops, Bone Marrow

Heart of Palm Ravioli, Vatapa, Coconut Milk, Blue Taro

Pirarucu, Pacoca, Fish Broth

Manioc “Beiju”, Manioc Farofa with Bottarga, Puffed Manioc, Manioc Mille Feuille, Manioc Cream, Pao de Queijo, Amazon Garlic, Acai

Duck in Tucupi Sauce

Hump Steak, Baroa Potato, Wild Brazilian Vanilla, Toffee

Aligot, Toffee, Minas Cheese, Gruyere Cheese

Brazilian Honey Ice Cream, Fermented Honey, Pollen

Tapioca and Rapadura Mochi, Mate Herb Ice Cream, Pomegranate

Coffee, Coalho Cheese, Vanilla Chantilly, Honey Cone

Unarguably Brazil’s most highly regarded Restaurant, though falling on various “lists” in recent years, D.O.M. sees Chef Alex Atala more focused than ever on his country’s history and what the future may look like during a time of turmoil for the Amazon.

Currently celebrating twenty years serving São Paulo, 2-Star recognition by Michelin maintained ever since the guide began rating Brazil, it is during lunch and dinner that guests are welcomed at D.O.M. during the workweek, a bargain experience built on traditional plates offered for businessmen in addition to Chef Atala’s seasonal Optmus and Maximus Tasting Menus.

Selecting the Maximus, but finding it a little strange that Juice pairings are only offered with the Vegetarian version, it was from the bar that D.O.M.’s eponymous Cocktail was requested, the substantial dryness broken up by Citrus and a touch of Olive Oil that floated around an orb of Ice.

Created at a time when Brazilian gastronomy was unknown to outsiders, long before Acai was the “Super Food” du jour, D.O.M. walks a tightrope between “fine dining” and culinary story-telling, the current “pre-discovery” idea focusing on Brazil’s roots in an Ingredient-focused manner that begins with a raw Ant used as seasoning in the Amazon alongside what looks like Bug in Amber, but is actually a liquid-centered Cachaca Candy.

Quiet on a Monday, Chef Atala visibly spending a lot of time teaching in the open kitchen, course two arrived as two plates, the first a plump Langoustine atop crisp Tapioca with shaved Coconut and the second a Tartare atop Mousse with broth perfumed Tamarind plus additional Jungle Herbs.

Next offering a Salad of local Mushrooms, some cooked crisp and others marinated or raw, it was after wiping up the last bits of Yolk with sliced Asparagus that Scallops arrived, Atala’s fondness for Caju showing as Jam, Fruit and Nuts were all used to add sweetness plus textural diversity to the Bivalve and its mirror of Bone Marrow.

Channeling Afro-Brazilian history next with thinly sliced Heart of Palm around Shrimp and Peanut Stew, the Coconut Milk added tableside and herbed Taro each complimentary without overpowering, course six arrived in a sizable stockpot, the Broth from which was added to a bowl of seared Pirarucu and tiny bits of Candy and Farofa that helped tame slices of Jalapeno.

Replacing the tablecloth with a thatched mat next, the final three savories served as such, it was in praise of Manioc that Atala presented its multiple utilizations, the Beiju and Mille Feuille both stand-outs with instructions to enjoy the spoon last leaving diners mouths full of buttery Bottarga.

Continuing traditional with Duck Breast in Tucupi Sauce, a larger version ordered at Dalva e Dito that night equally delicious, savories concluded with a thick slice of Buffalo “Hump” bathed in sweet Toffee, the same Sauce used as gravy for D.O.M.’s signature “Cheese Course” of Potatoes Aligot made with Minas and Gruyere.

At this point thoroughly impressed by Chef Atala’s ability to present traditional flavors in a refined manner without losing a sense of purpose, a rarity in Restaurants with an “agenda,” Dessert did nothing to unravel the narrative by beginning with Honey Ice Cream in a fermented acidic Bath and following it with Tapioca Skin Mochi beneath Mate Ice Cream and Coffee service with housemade Condiments.

www.domrestaurante.com.br

Posted in Alex Atala, Brasil, Brazil, Bread Basket, Coffee, D.O.M., Dessert, Food, Ice Cream, Sao Paulo, São Paulo, Tapioca, Tasting Menu, Vacation Tagged Acai, Alex Atala, Aligot, Amazon Garlic, Amazonian Ant, Amazonian Ants, Ant, Ants, Aril, Arils, Asparagus, Baroa Potato, Baroa Potatoes, Beef, Beef Steak, Beiju, Black Salt, Blue Taro, Bone, Bone Marrow, Bottarga, Brasil, Brazil, Brazilian Honey Ice Cream, Brazilian Peanut, Brazilian Peanut Candy, Brazilian Vanilla, Bread, Broth, Butter, cachaça, Caju, Caju Fruit, Candies, Candy, Cane Sugar, Cashew, Cashews, Chantilly, Chantilly Cream, Cheese, Coalho, Coalho Cheese, Coconut, Coconut Milk, Coconuts, Coffee, Cone, Cones, Cookie, Cookies, Cow, Cows, Cream, Creme Chantilly, D.O.M., Dessert, Desserts, Duck, Duck in Tucupi Sauce, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Farofa, Fermented Honey, Fish, Food, Foodie, Garlic, gin, Green Asparagus, Gruyere, Gruyere Cheese, Heart of Palm, Heart of Palm Ravioli, Hearts of Palm, Herb, Herb Ice Cream, Herbs, Honey, Honey Cone, Honey Ice Cream, Honey Vinegar, Hump Steak, Ice Cream, Langoustine, Langoustines, Lemon, Lemons, Manioc, Manioc Cream, Manioc Farofa, Manioc Farofa with Bottarga, Manioc Mille Feuille, Manioc “Beiju”, Marrow, Mate, Mate Herb Ice Cream, Mate Ice Cream, Michael Uzmann, Milk, Mille Feuille, Minas, Minas Cheese, Mochi, Mushroom, Mushroom Salad, Mushrooms, Nut, Nuts, Oil, Olive, Olive Oil, Olives, Paçoca, Pao, Pao de Queijo, Pasta, Pastries, Pastry, Peanut, Peanuts, Pepper, Peppers, Pirarucu, Pirarucu Fish, Pollen, Pomegranate, Pomegranate Aril, Pomegranate Arils, Potato, Potatoes, Potatoes Aligot, Puffed Manioc, Queijo, Rapadura, Rapadura Mochi, Ravioli, Salad, Salt, São Paulo, Sauce, Scallop, Scallops, Shrimp, Steak, Stew, Sugar, Tapioca, Tapioca and Rapadura Mochi, Tapioca Mochi, Taro, Tasting Menu, Toffee, Travel, Tres, Tres Coffee, Tucupi, Tucupi Sauce, Vacation, Vanilla, Vanilla Chantilly, Vatapa, Vatapa Stew, Vinegar, Wild Brazilian Vanilla, Yanomami Mushroom, Yanomami Mushroom Salad, Yanomami Mushrooms, Yolk, Yolks

September 2, 2019
10:05 AM
by: Uhockey

Maria Brigadeiro (JK Iguatemi,) São Paulo BR

Maria Brigadeiro

Torta de Brigadeiro

Brigadeiro Artesanais – Noir, Leite Ninho, Tradicional Crocante, Tradicional, Cupuacu, Chocolate Branco, Fava de Baunilha com Cookies, Chocolate Branco com Coco Fresco, Doce de Leite com Nozes

Although Brigadeiro was created by Heloisa Nabuco de Oliveira in support of Brigadier Eduardo Gomes 1946 presidential campaign, the confection has remained popular throughout Brazil ever since, its typical constituents of Condensed Milk, Cocoa Powder, Butter and Chocolate Sprinkles since reinterpreted several times and the “best” hotly debated, though since 2007 Maria Brigadeiro has been in the conversation.

Located inside JK Iguatemi shopping, with hours subject to those of the upscale mall, it is on the bottom floor that Maria Brigadeiro can be found, the staff of two exceedingly pleasant though not English-fluent and very meticulous in terms of packaging, bagging and dispensing Chocolates treated as though they are precious jewels.

Additionally sold online, and offering everything from Hot Chocolate Mix to Tablets and Bars, each signature confection is handmade on-site daily, a smaller size and higher price than other Brigadeiro justified by superior ingredients including Amazonian Vanilla, housemade Dulce De Leche and fresh Cupuacu.

Beginning first with a miniature version of Maria Brigadeiro’s Torta, the triple-Chocolate concoction inhabiting a buttery Shell just R$ 23 with intense Dark Chocolate Ganache the prominent flavor, it was for R$ 43 that nine additional Brigadeiro were purchased, the traditional softer and creamier than others tasted from São Paulo to Rio while other highlights included White Chocolate with Fresh Coconut and Dulce de Leche with Nuts that tasted a lot like Snickers, but more delicate.

www.mariabrigadeiro.com.br

Posted in Brasil, Brazil, Dessert, Food, Maria Brigadeiro, Maria Brigadeiro JK Iguatemi, Maria Brigadeiro Shopping JK, São Paulo, Sao Paulo, Vacation Tagged Brasil, Brazil, Brigadeiro, Brigadeiro Artesanais, Brigadeiro Chocolate Branco, Brigadeiro Chocolate Branco com Coco Fresco, Brigadeiro Cupuacu, Brigadeiro Doce de Leite com Nozes, Brigadeiro Fava de Baunilha com Cookies, Brigadeiro Leite Ninho, Brigadeiro Noir, Brigadeiro Tradicional, Brigadeiro Tradicional Crocante, Butter, Cake, Cakes, Caramel, Chocolate, Chocolate Branco, Chocolate Branco com Coco Fresco, Chocolate Ganache, Coconut, Coconuts, Cookie, Cookies, Cream, Crispy Traditional, Crispy Traditional Brigadeiro, Cupuacu, Cupuacu Brigadeiro, Dark Chocolate, Dark Chocolate Brigadeiro, Dark Chocolate Ganache, Dessert, Desserts, Doce de Leite com Nozes, Dulce de Leche, endoedibles, Fava de Baunilha com Cookies, Food, Foodie, Fresh Coconut, Fresh Coconuts, Ganache, Leite Ninho, Maria Brigadeiro, Maria Brigadeiro JK Iguatemi, Maria Brigadeiro Shopping JK, Michael Uzmann, Milk, Milk Nest, Milk Nest Brigadeiro, Noir, Nut, Nuts, Pastries, Pastry, São Paulo, Sugar, Sweet Milk, Sweet Milk with Nuts, Sweet Milk with Nuts Brigadeiro, Torta, Torta de Brigadeiro, Tradicional, Tradicional Crocante, Traditional, Traditional Brigadeiro, Travel, Vacation, Vanilla, Vanilla Bean, Vanilla Bean with Cookies, Vanilla Bean with Cookies Brigadeiro, Vanilla Beans, White Chocolate, White Chocolate Brigadeiro, White Chocolate with Fresh Coconut, White Chocolate with Fresh Coconut Brigadeiro

September 2, 2019
7:35 AM
by: Uhockey

Mr. Baker (Itaim,) São Paulo BR

Mr. Baker Itaim

Double Espresso

Almond Croissant

Corn Cake

Natural Fermentation Sourdough, House Dulce de Leche

Banana Cake

Chocolate Almond Cookie

With locations in Itaim, Jardins and Guarulhos Airport Terminal 2 Mr. Baker comes highly recommended by locals and tourists, the fact that almost every independent Bakery in Brazil can lay claim to being all-natural taken another step as everything on-site is Organic, including Coffee sourced by Silvia Magalhães.

A recipient of numerous awards ever since opening, the space at Rua Pedroso Alvarenga 655 coming first and still bustling every day beginning at 07h00, it is immediately upon entering the corner door that guests are greeted by sights and smells, the dining room in back at first hidden by Bar and racks full of Pastries.

Offering table service as well as grab n’ go options, the latter favored by many on Monday, it was seated at the communal high-top that choices were made, a young man with good English skills warning that five items were “too much” but eventually accepting reassurance that anything not finished would be taken to go.

Aware of Mr. Baker’s Beans, a local award winner with the linger of buttered Toast perfect for breakfast, it was alongside a Double Espresso that dining began with an Almond Croissant, the use of infused Cream rather than ground Nuts not ideal but better than Frangipane while a follow-up of Corn Cake was simple and delicious with high moisture that saw it eat almost like Pudding.

Said to use one of the oldest know starters in Brazil for their Sourdough, an items sold by the Loaf or sliced with an array of Spreads, one could not help but smile at the decadence of thickly slathered Caramel, while both Banana Cake and a Chocolate Cookie with Nuts also fared well at an all-in price of just 42 Real (around $10USD.)

www.mrbaker.com.br

Posted in Brasil, Brazil, Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Mr. Baker, Mr. Baker Itaim, Mr. Baker Itaim Bibi, Mr. Baker Rua Pedroso Alvarenga, São Paulo, Sao Paulo, Vacation Tagged Almond, Almond Cookie, Almond Croissant, Almond Croissants, Almonds, Banana, Banana Cake, Bananas, Brasil, Brazil, Bread, Butter, Cake, Cakes, Caramel, Chocolate, Chocolate Almond Cookie, Chocolate Cookie, Coffee, Confectioner's Sugar, Cookie, Cookies, Corn, Corn Cake, Cream, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, Double Espresso, Dulce de Leche, endoedibles, Espresso, Food, Foodie, House Dulce de Leche, Michael Uzmann, Mr. Baker, Mr. Baker Itaim, Mr. Baker Itaim Bibi, Mr. Baker Rua Pedroso Alvarenga, Natural Fermentation Sourdough, Pastries, Pastry, Powdered Sugar, São Paulo, Silvia Magalhães, Sourdough, Sourdough Bread, Sourdough Toast, Sugar, Toast, Travel, Vacation

September 1, 2019
7:20 PM
by: Uhockey

Speranza (Bixiga,) São Paulo BR

Pizzaria Speranza

Tortano Gratinado – Sausage Bread, Catupiry Cheese, Mozzarella Cheese, Parmesan Cheese

Cinghiale Pizza / Zucchini e Mozzarella Pizza

Cinghiale Pizza – Tomato Sauce, Buffalo Mozzarella, Boar Sausage

Zucchini e Mozzarella Pizza – Tomato Sauce, Garlic Seasoned Zucchini, Mozzarella Cheese

Established in 1958, and claiming to be the first home of Margherita Pizza in São Paulo, Pizzaria Speranza offers a wide-ranging menu of Italian specialties within two Restaurants, the original in Bixiga and a more sophisticated dining room designed by architect Roberto Migotto in Moema.

Family owned and operated, the location at Rua Treze de Maio 1004 spread across two brightly wallpapered rooms accessed via brick-lined pathway, it is shortly after seating that guests are greeted by waiters that only speak Portuguese, the menu in English a big help though best of luck to anyone attempting to access their “complimentary” WiFi.

Showing signs of wear, pulls in the tablecloth and stained menus unexpected from a house with such history, it was after some debate that a direct competition with Bráz was decided upon, the opener of Sausage Bread not quite as herbal but certainly quite good with a blend of three Cheeses adding both taste and textural complexity.

Unrushed in terms of service, and making no efforts to assist a foreigner at all, it was nearly forty-five minutes later that a half-and-half Pizza was presented, both slices of Boar Sausage and Zucchini enjoyable amidst imported Sauce and Mozz atop a crust that is puffy and elastic but lacking in terms of cornicione.

www.pizzaria.com.br

Posted in Brasil, Brazil, Bread Basket, Food, Italian, Pizza, Pizzaria Speranza, Pizzaria Speranza Bixiga, Pizzaria Speranza Rua Treze de Maio, Pork, São Paulo, Sao Paulo, Speranza, Speranza Bixiga, Speranza Rua Treze de Maio, Vacation Tagged Beef, Beef Sausage, Boar, Boar Sausage, Brasil, Brazil, Bread, Buffalo Mozzarella, Buffalo Mozzarella Cheese, Catupiry, Catupiry Cheese, Cheese, Cinghiale, Cinghiale Pizza, Crust, endoedibles, Food, Foodie, Garlic, Garlic Seasoned Zucchini, Michael Uzmann, Mozzarella, Mozzarella Cheese, Parmesan, Parmesan Cheese, Pig, Pizza, Pizzaria Speranza, Pizzaria Speranza Bixiga, Pizzaria Speranza Rua Treze de Maio, Pork, Pork Sausage, São Paulo, Sauce, Sausage, Sausage Bread, Speranza, Speranza Bixiga, Speranza Rua Treze de Maio, Squash, Tomato, Tomato Sauce, Tomatoes, Tortano, Tortano Gratinado, Travel, Vacation, Zucchini, Zucchini e Mozzarella, Zucchini e Mozzarella Pizza

September 1, 2019
6:00 PM
by: Uhockey

Bráz Pizzaria (Higienopolis,) São Paulo BR

Bráz Pizzaria

Italian Sausage Bread – Natural Fermentation Dough, Housemade Italian Sausage

Barra Speciale Pizza / Levissima Pizza / Fosca Pizza

Barra Speciale Pizza – Mozzarella Cheese, Burrata Cheese, Tomato Slices, Tomato Sauce, Black Olives

Levissima Pizza – Mozzarella Cheese, Handmade Ricotta, Eggplant, Cherry Tomatoes, Tomato Sauce, Basil

Fosca Pizza – Mozzarella Cheese, Smoked Ham, Catupiry Cheese

Baked Vanilla Ice Cream – Berries, Rum-soaked Biscuit, Italian Meringue

With ten locations across Brazil, the majority in São Paulo, Bráz Pizzaria has been feeding guests for 22 years, a combination of research, Ingredients and effort landing the Restaurant on several lists including a “ten best Pizza places in the world” nod back in 2017.

Exacting in its approach, Tomatoes and Cheese from Italy meeting housemade Sausage and Brazilian influences atop discs of Dough that are fermented cold and slow, it is in the Higienopolis neighborhood that Bráz’s “flagship” is located, an opening hour of 18h00 finding guests waiting in the rain for an opportunity to sit down for dinner.

Rumored to be the country in which more Pizza per capita is consumed than any other, an astonishing claim considering São Paulo’s population of 22-Million in the larger Metropolitan area, it was shortly after seating that water was offered, service loosely fluent in English doing a fine job with suggestions though a translated menu was also very helpful.

Seated near the ovens, meticulous Pizzaiolos already hard at work, it was while watching production that a slice of Bráz’s famous Sausage Bread was presented, a lightly sour note perfuming Wheat moistened by Meat bright with Herbs plus briny Olives on the side.

Offering small and large Pies, the latter approximately $22USD but able to be made with up to three different combinations of Toppings, it was self-selecting two and deferring the third to staff that Barra Speciale, Levissima and Fosca were served, the Crust unique in its ability to be both moist and crunchy whether beneath traditional Ingredients like Olives and Tomatoes or smoky Ham and a thick layer of locally produced Catupiry.

A menu with no easy decisions, though every table had at least one Pizza stand at its center, Dessert proved equally tempting from Tiramisu to Pudding, but having already tasted the former at Elettrica a choice of Vanilla over Chocolate was all that stood between spoon and Ice Cream baked under the protection of Meringue and boozy Biscuits.

www.brazpizzaria.com

Posted in Brasil, Bráz, Bráz Higienopolis, Bráz Pizzaria, Bráz Pizzaria Higienopolis, Bráz Pizzaria Rua Sergipe, Brazil, Bread Basket, Dessert, Food, Ice Cream, Italian, Pizza, Pork, São Paulo, Sao Paulo, Vacation Tagged Baked Ice Cream, Baked Vanilla Ice Cream, Barra Speciale, Barra Speciale Pizza, Basil, Beef, Beef Sausage, Berries, Berry, Biscuit, Biscuits, Black Olive, Black Olives, Brasil, Bráz, Bráz Higienopolis, Bráz Pizzaria, Bráz Pizzaria Higienopolis, Bráz Pizzaria Rua Sergipe, Brazil, Bread, Burrata, Burrata Cheese, Cake, Cakes, Catupiry, Catupiry Cheese, Cheese, Cherry Tomato, Cherry Tomatoes, Cookie, Cookies, Cow, Cows, Cream, Crust, Dessert, Desserts, Dough, Eggplant, Eggplants, endoedibles, Food, Foodie, Fosca, Fosca Pizza, Ham, Handmade Ricotta, Handmade Ricotta Cheese, Housemade Italian Sausage, Housemade Sausage, Ice Cream, Italian Meringue, Italian Sausage, Italian Sausage Bread, Levissima, Levissima Pizza, Meringue, Michael Uzmann, Mozzarella, Mozzarella Cheese, Natural Fermentation Dough, Olive, Olives, Pastries, Pastry, Pig, Pizza, Pork, Pork Sausage, Raspberries, Raspberry, Ricotta, Ricotta Cheese, Rum, Rum-soaked Biscuit, Rum-soaked Biscuits, São Paulo, Sauce, Sausage, Sausage Bread, Smoked Ham, Strawberries, Strawberry, Sugar, Tomato, Tomato Sauce, Tomato Slice, Tomato Slices, Tomatoes, Travel, Vacation, Vanilla, Vanilla Ice Cream, Wheat, Whole Wheat

September 1, 2019
1:03 PM
by: Uhockey

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

Posted in Brasil, Brazil, Bread Basket, Dessert, Foie, Foie Gras, Food, Gnocchi, Helena Rizzo, Ice Cream, Maní, Mani, São Paulo, Sao Paulo, Vacation Tagged A Roça, Arracacha, Arracacha and Arrowroot Gnocchi, Arrowroot, Baguette, Baguettes, Basket of Bread, Basket of Breads, Black Sesame, Black Sesame Seed, Black Sesame Seed Ice Cream, Black Sesame Seeds, Blossom, Blossoms, BonBon, Bonbons, Brasil, Brazil, Brazilian Peanut Candy, Bread, Bread Basket, Butter, Cake, Cakes, Candy, Caramel, Caramel Corn, Caramel Pop Corn, Caramel Popcorn, Caramelized Pistachio, Caramelized Pistachios, Caryocar brasiliense, Cheese, Cheese Curd, Cheese Curd with Sweet Smoked Paprika, Chevre, Chevre Cheese, Chip, Chips, Chocolate, Cinnamon, Coconut, Coconut Water, Coconuts, Corn, Corn Baguette, Corn Baguette from Padoca do Mani, Corn Mousse, Cream, Cream of Tulha Cheese, Curd, Da Lama ao Caos, Dark Chocolate, Dashi, Dessert, Desserts, Dough, Duck, Duck Liver, Eggplant, Eggplants, endoedibles, Foie, Foie Gras, Foie Gras Bonbon, Foie Gras Bonbons, Food, Foodie, From Mud to Chaos, Fruit, Fruits, Gelatin, Gnocchi, Goat Cheese, Goat Cheese with Pink Peppercorns, Goose, Goose Liver, Grape, Grape Juice, Grape Juice and Coconut Water, Grapes, Guava, Guava Paste, Heart of Palm, Hearts of Palm, Helena Rizzo, Ice Cream, Juice, Kneff, Kneff Dough, Lime, Lime Zest, Limes, Liver, Maní, Manioc, Manioc Root, Manioc Root Juice, Michael Uzmann, Mint, Mints, Mousse, Nut, Nuts, Orange, Orange Blossom, Orange Blossom Gelatin, Orange Blossoms, Oranges, Paçoca, Paçoca Ice Cream, Palestinian Lime, Palestinian Lime Zest, Palestinian Limes, Paprika, Pasta, Paste, Pastries, Pastry, Peanut, Peanut Candy, Peanuts, Peppercorn, Peppercorns, Pequi, Pequi Fruit, Pequi Fruit Nut, Pequi Fruits, Pequi Nut, Pequi Nuts, Pine Nut, Pine Nuts, Pink Peppercorn, Pink Peppercorns, Pistachio, Pistachios, Pop Corn, Popcorn, Port, Port Wine, Pupunha Palm, Pupunha Palm Taglierini, Root, São Paulo, Sauce, Seed, Seeds, Sesame, Sesame Seed, Smoked Eggplant, Smoked Paprika, Starch, Sugar, Sweet and Smoked Eggplant, Sweet Smoked Paprika, Taglierini, Taglierini Pasta, Tapioca, Tapioca Starch, Tapioca Starch Chip, Tapioca Starch Chips, Travel, Tucupi, Tulha, Tulha Cheese, Vacation, Vanilla, Wine, Zest, “Dashi" of Tucupi

September 1, 2019
12:05 PM
by: Uhockey

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 Anthony Falco, Brasil, Bráz, Bráz Elettrica, Bráz Elettrica Rua dos Pinheiros, BRAZ Pizza, Brazil, Bread, Cheese, Chocolate, Cocoa, Cocoa Powder, Coffee, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Espresso, Food, Foodie, Garlic, Grana, Grana Cheese, Grana Padano, Grana Padano Cheese, Lady Finger, Lady Fingers, Ladyfinger, Ladyfingers, Mascarpone, Mascarpone Cheese, Michael Uzmann, Mozzarella, Mozzarella Cheese, Pastries, Pastry, Pizza, Powder, São Paulo, Sauce, Sliced Zucchini, Squash, Sugar, Tomato, Tomato Sauce, Tomatoes, Travel, Vacation, Zucchini

September 1, 2019
8:55 AM
by: Uhockey

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

Posted in Brasil, Brazil, Bread Basket, Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Santo Pão, Santo Pao, São Paulo, Sao Paulo, Vacation Tagged Banana, Banana Cake, Bananas, biscotti, Brasil, Brazil, Brazillian Cheese Bread, Bread, Butter, Cake, Cakes, Caramel, Cheese, Cheese Bread, Chocolate, Chocolate Biscotti, Chocolate Hazelnut Spread, Cinnamon, Coffee, Cold Brew, Cold Brew Coffee, Cookie, Cookies, Cream, Creamy Egg, Creamy Eggs, Croissant, Croissant with Hazelnut Cream, Croissants, Dark Chocolate, Dessert, Desserts, Dulce de Leche, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Hazelnut, Hazelnut Cream, Hazelnut Spread, Hazelnuts, Herb, Herbs, Michael Uzmann, Nutella, Nutella Croissant, Pao de Queijo, Pastries, Pastry, Santo Pão, São Paulo, Sugar, Tapioca, Travel, Vacation, Yolk, Yolks

September 1, 2019
8:05 AM
by: Uhockey

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

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

Posted in Brasil, Brazil, Bread Basket, Breakfast, Coffee, Cornbread, Dessert, Food, Helena Rizzo, Ice Cream, Padoca do Mani, São Paulo, Sao Paulo, Vacation Tagged Affogato, Amazon Honey, Brasil, Brazil, Bread, Brioche, Brioche Bread, Butter, Cake, Cakes, Candied Walnut, Candied Walnuts, Carrot, Carrot Cake, Carrots, Cheese, Coffee, Corn, Corn and Pumpkin Empada, Corn Bread, Corn Brioche, Corn Brioche Bread, Corn Cake, Cornbread, Cornmeal, Cornmeal Cake, Cream, Creamy Cornmeal Cake, Dessert, Desserts, Dulce de Leche, Empada, endoedibles, Food, Foodie, Hazelnut, Hazelnut Paste, Hazelnuts, Helena Rizzo, Homemade Hazelnut Paste, Honey, Ice Cream, Michael Uzmann, Nespresso, Nespresso Coffee, Nespresso Coffee Affogato, Padoca do Mani, Paste, Pastries, Pastry, Pumpkin, Pumpkins, São Paulo, Sugar, Sweet Corn, Travel, Vacation, Vanilla, Vanilla Ice Cream, Walnut, Walnuts

August 31, 2019
6:30 PM
by: Uhockey

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

Posted in Brasil, Brazil, Coffee, Dessert, Food, Ice Cream, Restaurante Tordesilhas, Sao Paulo, São Paulo, Tordesilhas, Vacation Tagged Amazonian Broth, Beef, Biscuit, Biscuits, Bobozinho de Camarão, Bolinho de Pirarucu e Conserva do Zé Lima, Brasil, Brazil, Brazilian Zucchini, Broth, Butter, cachaça, Caju, Cake, Cakes, Cashew, Cashew Jam, Cashew Juice, Cashew Syrup, Cashews, Cheese, Chili, Chili Pepper, Chili Peppers, Chilis, Chip, Chips, Chocolate, Chocolate Cake, Chocolate Pave, Chocolate with Coffee Mousse, Cinnamon, Cocada de Tabuleiro com Sorvete de Tapiocae Calda de Tamarindo, Cocktail, Cocktails, Coconut, Coconut Cake, Coconut Milk, Coconuts, Coffee, Coffee Mousse, Comissão de Frente, Cow, Cows, Cream, Crunch Biscuit, Crunch Biscuits, Crystallized Chili Pepper, Crystallized Chili Peppers, Dark Chocolate, Dessert, Desserts, Dried Shrimp, endoedibles, Exotic Amazonian Broth, Fish, Flat Coconut Cake, Flour, Food, Foodie, Forro du Caju Amigo, Handmade Cachaca, Homemade Lime Preserves, Honey, Ice Cream, Jam, Jambu, Jerked Beef, Jerked Beef with Butter, Juice, Lime, Lime Preserves, Limes, Manioc, Manioc Cream, Manioc Flour, Mara Salles, Marinade of Brazilian Zucchini, Michael Uzmann, Milk, Mousse, Onion, Onions, Pastries, Pastries filled with Shrimp, Pastry, Pave, Pavê de Chocolate com Café e Cristais de Pimenta-de-cheiro, Pepper, Peppers, Pickle, Pickles, Pirarucu, Pirarucu Ball, Pirarucu Balls, Pirarucu Fish, Preserves, Restaurante Tordesilhas, São Paulo, Sauce, Shrimp, Shrimp in Manioc Cream, Special Cheese, Special Cheese with Sugar Cane Honey, Squash, Sugar, Sugar Cane, Sugar Cane Honey, Syrup, Tacacá, Tamarind, Tamarind Sauce, Tapioca, Tapioca Ice Cream, Tordesilhas, Travel, Tucupi, Vacation, Zucchini, Zucchini Chip, Zucchini Chips

August 31, 2019
3:30 PM
by: Uhockey

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.

Posted in Alex Atala, Brasil, Brazil, Café Dalva e Dito, Coffee, Dessert, Food, Sao Paulo, São Paulo, Vacation Tagged Alex Atala, Ambrosia, Beef, Bolvo, Brasil, Brazil, Bread, Café Dalva e Dito, Caju, Caju Fruit, Caramel, Cashew, Cashew Fruit, Cashews, Catupiry, Catupiry Cheese, Cheese, Cinnamon, Citrus, Coconut, Coconuts, Coffee, Cold Brew, Cold Brew Coffee, Cows, Coxinha de Pato, Cream, Curdled Milk, Dessert, Desserts, Doce de Caju, Duck, Ducks, Egg, Egg Yolk, Egg Yolks, Eggs, Elton Junior, endoedibles, Farofa, Food, Foodie, Fruit, Fruits, Ground Beef, Heart of Palm, Hearts of Palm, Ice, Lemon, Lemons, Michael Uzmann, Milk, Pastries, Pastry, Pie, Pies, Pudding, Quindim, São Paulo, Shakeratto, Sour Milk, Soured Milk, Sugar, Torta de Palmito, Travel, Tres, Tres Coffee, Tres Espresso, Tucupi, Vacation, Vanilla, Yolk, Yolks

August 31, 2019
12:00 PM
by: Uhockey

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

Posted in Brandade, Brasil, Brazil, Coffee, Dessert, Food, French Toast, Ice Cream, Pork, Restaurante TANIT, São Paulo, Sao Paulo, TANIT, Vacation Tagged 60% Chocolate, 60% Chocolate Ganache, Aioli, amendoim, ao estilo espanhol, Avocado, Avocados, Bacalao, Bacalao Bunuelo, Bacalao Bunuelos, Baccala, Batatas Bravas, Bia Bosch, Black Rice, Brandade, Brasil, Brazil, Bread, Breaded Shrimp, Brownie, Brownies, Buñuelo, Bunuelos, Bunuelos de Bacalao, Butter, cachaça, Cake, Cakes, Camaroes Empanados, Cheese, Chocolate, Chocolate Brownie, Chocolate Ganache, Chorizo, Chorizo Ragout, Choux, Choux de Crème de Avela, Cinnamon, Citrus, Citrus Mix, Cocktail, Cocktails, Cocoa, Cocoa Dirt, Cocoa Tile, Cocoa Tiles, Cod Fish, Coffee, Coffee Ice Cream, com allioli de gengibre, Cone, Cones, Confectioner's Sugar, Cookie, Cookies, Corn, Corn Crumble, Corn Foam, Cream, Crocantes de Arroz Negro, Croqueta, Croquetas, Crumble, Crumble de Milho Salgado, Crunchy Mini Cones, Dark Brownie, Dark Chocolate, Dark Chocolate Brownie, Dessert, Desserts, Dirt, Duck, Duck Croqueta, Duck Croquetas, Ducks, endoedibles, Espuma de Milho Doce, Fish, Foam, Food, Foodie, French Toast, Ganache, Ganache de Chocolate 60%, Gianduja, Ginger, Ginger Aioli, Guacamole, Guacamole e Molho Picante, Hazelnut, Hazelnut Choux, Hazelnut Ice Cream, Hazelnuts, Hot Sauce, Ice Cream, Jam, Jelly, Mayo, Mayonnaise, Michael Uzmann, Milho, Mini Cones, Mini Cones Crocantes, Mix, Mix Citrico e Xarope de Especiarias, Molho de tomate caseiro, Óscar Bosch, Pastries, Pastry, Pate a Choux, Pate de Choux, Pato com Geleia de Pimenta Vermelho Croquetas, Peanut, Peanuts, Pedro Ximenez, Pedro Ximenez Reduction, Pepper, Peppers, Pig, Pork, Potatas Bravas, Potato, Potatoes, Potatoes Bravas, Powdered Sugar, PX, ragú de chorizo espanhol e maionese picante, Red Pepper, Red Pepper Jam, Red Pepper Jelly, Red Peppers, Reduction, Restaurante TANIT, Rice, Rum, Salt, Salt Cod, Salted Corn Crumble, São Paulo, Sauce, Sherry, Sherry Wine, Shrimp, Sorvete de Avela e Telhas de Cacao, Sorvete de Baunilha, sorvete de café e redução de Pedro Ximenez, Spanish Chorizo, Spanish Chorizo Ragout, Spice Charum, Spice Syrup, Spicy Mayo, Spicy Mayonnaise, Squid Ink, Sugar, Sweet Corn, Sweet Corn Foam, Syrup, TANIT, Tartar de atum e allioli de gengibre, Tartare, Terra de Cacao, Tile, Tiles, Toast, Tomato, Tomato Sauce, Tomatoes, Torrija, Torrija de Santa Tereza, Torrijas, Travel, Tuna, Tuna Fish, Tuna Tartare, Vacation, Vanilla, Vanilla Ice Cream, Wine