Endo Edibles

September 7, 2019
6:05 AM
by: Uhockey

Café e Bar Stalos, Rio de Janeiro BR

Café e Bar Stalos

Torta de Limao – White Cake stuffed with Lime Cream and Chantilly

Cheesecake Romeu e Julieta – Creamy Cheese Mousse topped with Guava Jelly

Torta Churros – White Cake stuffed with Dulce de Leche and topped with Cinnamon Sugar

Torta Chocolate com Doce De Leite e Amendoas – Chocolate Cake stuffed with Dulce de Leche, Chocolate Cream and Almonds

Classic Brigadeiro

Located in Copacabana, and offering a wide variety of traditional Brazilian plates as well as Desserts, Café e Bar Stalos remains open 24/7 and can frequently be found quite busy with a good mix of locals as well as tourists.

An inhabitant of Avenida Nossa Senhora de Copacabana for several years, modern décor and televisions tuned to futebol creating a welcoming environment around red furniture and Formica, it is on large overhead displays that Stalos’ savories are featured prominently, a smaller paper menu left to describe items lining Pastry cases near the register.

Serving its role with friendly service and fair prices, a lack of Portuguese fluency overcome through visual inspection and descriptive explanations, it was with five items boxed to-go that the bill was paid in Cash, a refrigerator keeping things cool overnight and everything holding up well until Breakfast the next day at GIG while awaiting a plane to São Paulo.

Unable to reheat Savories, and thus focusing only on Café e Bar Stalos’ sweet side, it was in an attempt to proceed from light to heavy that Breakfast began with traditional Lime Cake, the soft Sponge surrounded by subtle Citrus further muted by Chantilly while Romeu e Julieta Cheesecake fared far better thanks to creamy Mousse and a thick layer of Guava Jelly.

Unable to resist Dulce de Leche, two additional Cakes finding Vanilla and Chocolate Sponges stuffed with caramelized Condensed Milk, it was largely the presence of Nuts that saw the second fare better, though would be hard to suggest Cocoa was not also involved considering the creamy consistency of Stalos’ housemade Brigadeiro.

www.staloscafe.com.br

Posted in Brasil, Brazil, Breakfast, Café e Bar Stalos, Dessert, Food, Rio, Rio de Janeiro, Stalos, Stalos Café, Stalos Café e Bar, Vacation Tagged Almond, Almonds, Bread, Brigadeiro, Butter, Café e Bar Stalos, Cake, Cakes, Caramel, Chantilly, Chantilly Cream, Chantilly Crème, Cheese, Cheese Cake, Cheesecake, Cheesecake Romeu e Julieta, Chocolate, Chocolate Cake, Chocolate Cream, Cinnamon, Cinnamon Sugar, Classic Brigadeiro, Cocoa, Cookie, Cookies, Cream, Cream Chantilly, Cream Cheese, Cream Cheese Mousse, Creamy Cheese Mousse topped with Guava Jelly, Creme Chantilly, Dark Chocolate, Dessert, Desserts, Dulce de Leche, endoedibles, Food, Foodie, Guava, Guava Jam, Guava Jelly, Jam, Jelly, Limao, Lime, Lime Cream, Limes, Michael Uzmann, Mousse, Pastries, Pastry, Romeu e Julieta, Stalos, Stalos Café, Stalos Café e Bar, Sugar, Torta, Torta Chocolate com Doce De Leite e Amendoas, Torta Churros, Torta de Limao, Travel, Vacation, Vanilla, Vanilla Cake, White Cake, White Cake stuffed with Dulce de Leche and topped with Cinnamon Sugar, White Cake stuffed with Lime Cream and Chantilly

September 6, 2019
7:30 PM
by: Uhockey

Oteque, Rio de Janeiro BR

Oteque

Otherside – Cachaca, Pomegranate Syrup, Lime, Angostura Bitters, Orange Bitters

Semolina Bread, Salted Butter

Grouper, Seaweed Vinaigrette, Pine Nut

Oyster, Apple Juice, Chervil

Bluefin Tuna, Fish Mayonnaise, Caviar

Manioc Cream, Cured Pork Belly, Dry Manioc, Italian Truffle

Sea Urchin, Sweet Corn Cream, Coffee, Bottarga

Shrimp, Pirao, Aromatic Pepper

Mackerel, Foie Gras, Brioche

Red Snapper, Clam Stock, Coconut Milk, Heart of Palm

Duck Breast, Cherry Tomato, Pickled Carrot, Sugar Snap Peas

Strawberry Sorbet, Vanilla Cream, Dried Milk, Szechuan Pepper

Vanilla Bean Ice Cream, Coconut, Caramel

Although Alberto Landgraf made a name for himself at Epice in São Paulo, it is inside the gorgeous confines of Oteque in Rio de Janeiro that the Chef can now be found cooking a multi-course tasting menu that focuses on local catch presented in unique ways that are often aggressive and uncompromising.

Considered by many to now be Rio’s best Restaurant, the kitchen inside Rua Conde de Irajá 581 fusing with its dining room such that the brigade’s every move can be witnessed, guests may elect to sit at individual tables or the Chef’s counter from 19h30 till midnight Tuesday through Saturday, every detail including quiet classic radio curated by Landgraf and his staff to ensure an world-class experience.

Not restricted to Brazilian ingredients, but paying homage to the Ocean’s bounty by way of technique and sustainable sourcing, it is with Cocktails named after Rock tunes that many guests begin, “Otherside” putting Brazil’s favorite Alcohol in the context of Fruit and Bitters that paired well with an opening volley of Ceviche bathed in Seaweed Vinaigrette.

Treated to piping-hot Bread and good Butter, two Loaves finished over the course of 135-minutes, course two consisted of a large Oyster from Oteque’s live-tank finished with Apples and Herbs, its follow-up a beautiful piece of Tuna that suffered a bit from too-much knife work but still shined thanks to housemade Mayo and a line of Caviar.

Undoubtedly a refined operation, staff working their stations in silence and every plate finished by Chef Alberto, course four brought cured Pork together with creamy and coarse Manioc beneath complimentary Truffle shavings, a dish of Uni with Corn, Coffee and Mullet Roe nearly as impressive in its ability to blend bold and discrepant flavors.

Layering flavors with an adept hand, salty Porridge sweetened by Shrimp and a touch of Pepper arriving next, it was in the form of sliced Mackerel sandwiching Goose Liver that an off-menu surprise was offered, though considering the manner in which it set-up Snapper in Clam Stock with creamy Coconut Milk one can only assume the “gift” was planned all along.

Currently holding one Michelin Star, but in every way a candidate for more in future guides, savories concluded with Duck dressed in seasonal Vegetables, the Desserts fairly conservative but nevertheless enjoyable as housemade Sorbet and Ice Cream each found themselves complimented by textural elements.

www.oteque.com

Posted in Brasil, Brazil, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Oteque, Pork, Rio, Rio de Janeiro, Tasting Menu, Truffle, Truffles, Vacation Tagged Alberto Landgraf, Angostura, Angostura Bitters, Apple, Apple Juice, Apples, Aril, Arils, Aromatic Pepper, Aromatic Peppers, Bean, Beans, Belly, Bitters, Bluefin Tuna, Bluefin Tuna Fish, Bottarga, Brasil, Brazil, Bread, Breast, Breasts, Brioche, Brioche Bread, Brioche Toast, Butter, cachaça, Caramel, Carrot, Carrots, Casava, Caviar, Ceviche, Cheese, Cherry Tomato, Cherry Tomatoes, Chervil, Clam, Clam Stock, Clams, Cocktail, Cocktails, Coconut, Coconut Milk, Coconuts, Coffee, Corn, Corn Cream, Cream, Cured Pork, Cured Pork Belly, Dessert, Desserts, Dried Milk, Dry Manioc, Duck, Duck Breast, Duck Liver, Ducks, endoedibles, Fish, Fish Mayo, Fish Mayonnaise, Fish Roe, Foie, Foie Gras, Food, Foodie, Grouper, Grouper Ceviche, Grouper Fish, Heart of Palm, Hearts of Palm, Ice Cream, Italian Truffle, Italian Truffles, Juice, Lime, Limes, Liver, Mackerel, Mackerel Fish, Manioc, Manioc Cream, Mayo, Mayonnaise, Michael Uzmann, Milk, Orange, Orange Bitters, Oranges, Oteque, Otherside, Otherside Cocktail, Oyster, Oysters, Pastries, Pastry, Pea, Peas, Pepper, Peppers, Pickle, Pickled Carrot, Pickled Carrots, Pickles, Pig, Pine Nut, Pine Nuts, Pinenut, Pinenuts, Pirao, Pomegranate, Pomegranate Aril, Pomegranate Arils, Pomegranate Syrup, Pork, Pork Belly, Porridge, Red Snapper, Red Snapper Fish, Rio, Rio de Janeiro, Roe, Salt, Salted Butter, Sauce, Sea Urchin, Sea Weed, Seaweed, Seaweed Vinaigrette, Semolina, Semolina Bread, Shrimp, Shrimps, Snap Pea, Snap Peas, Snapper, Snapper Fish, Sorbet, Stock, Strawberries, Strawberry, Strawberry Sorbet, Sugar, Sugar Snap Pea, Sugar Snap Peas, Sweet Corn, Sweet Corn Cream, Syrup, Szechuan Pepper, Szechuan Peppers, Tasting Menu, Toast, Tomato, Tomatoes, Travel, Truffle, Truffles, Tuna, Tuna Fish, Uni, Urchin, Vacation, Vanilla, Vanilla Bean, Vanilla Bean Ice Cream, Vanilla Beans, Vanilla Cream, Vanilla Ice Cream, Vegetable, Vegetables, Vinaigrette

September 6, 2019
6:05 PM
by: Uhockey

Ella Pizzaria, Rio de Janeiro BR

Ella Pizzaria

Joelho – Fermented Dough, Pork Loin, Scamorza Cheese, Toasted Grana Padano

Olha Ella Pizza – Scamorza Cheese, Grana Padano Cheese, Bacon, Fried Egg, Parsley Sprouts, Shaved Yolk

Double Espresso

Taking the Portuguese spelling for Pizzeria as an impetus to spin Neapolitan-style Pies in a different direction, Ella Pizzaria abuts Jardim Botânico and seeks to lure in diners with an outdoor patio and rustic-chic interior.

All wood and exposed brick, openings from 12h00 until 16h30 and 18h00 until 24h00 or later differentiating Ella from more traditional Brazilian Parlors that only serve dinner, it was shortly after opening that the Restaurant at Rua Pacheco Leão 102 was found empty, a particularly steady rain likely the culprit as things remained the same throughout a forty minute visit.

Offering both menus and service in Portuguese as well as English, two Pizzaiolos visible in front of a wood burning oven springing to action shortly after an order was placed, it was no more than three minutes later that dining got started, Dough fermented for 48-hours forming a warm and wispy nest around sliced Pork and two types of imported Cheese.

Finishing the R$26 round quickly, and receiving Ella’s signature Pizza piping-hot on its heels, it was amidst leopard-spots and subtle notes of Yeast that Bacon, Cheese and two preparations of Egg offered elegance in taste and texture, an upcoming tasting menu dissuading Dessert but not a R$5 Double Espresso.

www.ellapizzaria.com.br

Posted in Brasil, Brazil, Coffee, Ella Pizzaria, Food, Italian, Pizza, Pork, Rio, Rio de Janeiro, Vacation Tagged Bacon, Brasil, Brazil, Bread, Cheese, Coffee, Double Espresso, Dough, Egg, Egg Yolk, Egg Yolks, Eggs, Ella Pizzaria, endoedibles, Espresso, Fermented Dough, Food, Foodie, Fried Egg, Fried Eggs, Grana, Grana Cheese, Grana Padano, Grana Padano Cheese, Italian, Joelho, Loin, Michael Uzmann, Olha Ella, Olha Ella Pizza, Parsley, Parsley Sprout, Parsley Sprouts, Pig, Pizza, Pork, Pork Loin, Rio, Rio de Janeiro, Scamorza, Scamorza Cheese, Shaved Yolk, Shaved Yolks, Sprout, Toasted Grana Padano Cheese, Travel, Vacation, Yolk, Yolks

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 de Sel from the Wood Oven

Pear Clafoutis from the Wood Oven, Sweet Cream

As a former winner of Latin America’s Best Female Chef Award by S. Pellegrino Roberta Sudbrack had nothing further to prove in fine dining, so two years after closing her eponymous Restaurant it is at Sud – o Pássaro Verde Café (The Green Bird Café) that the Chef explores a more rustic style of cooking featuring wood ovens and market fresh Ingredients amidst casual environs near Rio’s Jardim Botânico.

Recently celebrating one year at Rua Visconde de Carandai 35, a nondescript white building without street side signage playing host to a Chef whose accolades continue to draw a steady crowd from 12h00 until 22h00 Tuesday through Sunday, it is upon entry that guests find themselves amidst quaint environs, the staff only fluent in Portuguese nonetheless helpful even to an American while complimentary WiFi assists with menu translation.

Focused on a more casual way of cooking, several of Chef Sudbrack’s current plates prepared in the restaurant’s wood-oven, it is only after lengthy deliberation that decisions of what *reads* best are made, Sud’s house Pâté starting things off with significant funkiness that with excite many but dissuade others, the Gougeres to follow nowhere near as polarizing thanks to dainty Choux that crackles to deliver a Soufflé of Cheese inside.

Walk-in only and without a Wine List, just twelve tables suited for thirty-two guests spread across wood and tile floors, it was next on items designated “Classico do Sud!” that focused was placed, R$34 for three Eggs cooked in Butter and Bottarga absolutely delicious, though some Bread to soak up the residual Yolk would have been nice.

Truly impressive for such an unassuming concept, Chef Sudbrack’s assertion that she believes more in “content” than “form” visible across dishes served to other diners from crocks and cast-iron, it was part gluttony and part indecision that necessitated two Desserts to finish, each large enough for two or more and the opinion of which was *best* still undecided as the Pancake bubbling with salted Caramel was a revelation thanks to crisp edges and a soft center while the Clafoutis was charred, buttery and blissful with soft Custard supporting thin slices of Fruit.

www.robertasudbrack.com.br

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

September 6, 2019
7:45 AM
by: Uhockey

Padaria Santa Marta (Copacabana,) Rio de Janeiro BR

Santa Marta

Pork Pastry, Sausage Palmier, Cheese Croissant, Shrimp Pie

Pastel de Nata

Lime Tart

Corn Cake

Manioc Coconut Cake

Pao de Mel

Located in Copacabana, just one block from the beach, Santa Marta Restaurante is a Padaria and Confeitaria with buffet-style service and a large collection of sweets and savories purchased by the pound.

Open from 06h00 until 22h00 daily at Av. Nossa Sra. de Copacabana 898, eight additional outlets serving Rio de Janeiro from Centro to Ipanema, it is upon entering that diners are required to take an electronic “ticket,” the device used to track weighted items from cases tended to by a polite but Portuguese-only staff.

A bit cramped with product, items sweet as well as savory lining the Restaurant’s right half to allow for seating on the left, it was after lengthy perusal that nine items were selected, the total cost of R$29.68 an undeniable bargain for what amounted to quite a lot of Food.

Opting to dine on a bench overlooking the beach, three days of rain temporarily taking a break, it was starting savory that single-bites offering Shrimp, Cheese and Pork proved largely forgettable, compromised textures making all but the Pie’s Crust flaccid and a similar issue plaguing a Egg Custard Tart that fell short of those sold at Portuguese bakeries throughout Brazil.

Improving with a Lime Tart, the tangy Cream well supported by a buttery Shell, both Corn and Manioc Cake were good but not on par with Bela Cake or Pão & Companhia which allowed the heart-shaped Chocolate and Honey Pao de Mel to steal the spotlight as Santa Marta’s best bite.

www.padariasantamarta.com.br

Posted in Brasil, Brazil, Breakfast, Cornbread, Croissant, Croissants, Dessert, Food, Padaria Santa Marta, Padaria Santa Marta Copacabana, Pork, Rio, Rio de Janeiro, Santa Marta, Santa Marta Copacabana, Santa Marta Restaurante, Santa Marta Restaurante Copacabana, Vacation Tagged Beef, Brasil, Brazil, Bread, Butter, Cake, Cakes, Casava, Cheese, Cheese Croissant, Cheese Croissants, Chocolate, Chocolate Honey Cake, Coconut, Coconut Cake, Coconut Flake, Coconut Flakes, Coconuts, Corn, Corn Bread, Corn Cake, Cornbread, Cow, Cows, Cream, Croissant, Croissants, Crust, Custard, Dark Chocolate, Dessert, Desserts, Egg, Egg Custard, Egg Custard Tart, Egg Custard Tarts, Egg Custards, Egg Yolk, Egg Yolks, Eggs, endoedibles, Flake, Flakes, Food, Foodie, Honey, Lime, Lime Tart, Lime Tarts, Limes, Manioc, Manioc Cake, Manioc Coconut Cake, Mel, Michael Uzmann, Padaria Santa Marta, Padaria Santa Marta Copacabana, Palmier, Palmiers, Pao, Pao de Mel, Pastel, Pastel De Nata, Pastries, Pastry, Pie, Pies, Pig, Pork, Pork Pastry, Pork Sausage, Rio, Rio de Janeiro, Santa Marta, Santa Marta Copacabana, Santa Marta Restaurante, Santa Marta Restaurante Copacabana, Sausage, Sausage Palmier, Shredded Coconut, Shrimp, Shrimp Pie, Shrimp Pies, Sugar, Tart, Tarts, Travel, Vacation, Yolk, Yolks

September 6, 2019
7:05 AM
by: Uhockey

Bela Cake, Rio de Janeiro BR

Bela Cake

Pao de Queijo

Quibe with Beef and Requeijao Cheese

Manioc Coconut Cake / Corn Cake

Carrot Cake with Belgian Chocolate

Entirely unassuming at Santa Clara Street 122 in Copacabana, Bela Cake could easily get lost amongst dozens of other Snack Bars were it not for a welcoming display and friendly customer service, a small line of locals prompting closer inspection on Friday and the results universally impressive despite low prices.

Open from 07h00 until 22h00 daily, and conveniently offering English translations for items ranging savory to sweet, it is only after taking a long look that first timers should consider placing an order, Pao de Queijo sold by five crisp with an airy center and Quibe with a variety of fillings highlighted by lightly fried Beef made stretchy by Cheese.

Familiar at this point with some of Brazil’s Cakes, both Lime and layers of Coconut glanced over in favor of three others, suffice it to say Bela Cake’s Carrot outperforms most despite *looking* sloppy, bits of Vegetable pairing well to liquid Cocoa while Corn and Manioc slices are both restrained in sweetness but moist and delicious – particularly when considering the whole lots’ R$34 price.

www.belacake.com.br

Posted in Bela Cake, Brasil, Brazil, Breakfast, Cornbread, Dessert, Food, Rio, Rio de Janeiro, Vacation Tagged Beef, Bela Cake, Belgian Chocolate, Brasil, Brazil, Brazillian Cheese Bread, Bread, Butter, Cake, Cakes, Carrot, Carrot Cake, Carrot Cake with Belgian Chocolate, Carrots, Casava, Cheese, Cheese Bread, Chocolate, Coconut, Coconut Cake, Coconut Flake, Coconut Flakes, Coconuts, Corn, Corn Bread, Corn Cake, Cornbread, Cow, Cows, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Flake, Flakes, Food, Foodie, Manioc, Manioc Cake, Manioc Coconut Cake, Michael Uzmann, Pao, Pao de Queijo, Pastries, Pastry, Queijo, Quibe, Quibe with Beef and Requeijao Cheese, Requeijao, Requeijao Cheese, Rio, Rio de Janeiro, Sauce, Shredded Coconut, Sugar, Travel, Vacation

September 5, 2019
7:30 PM
by: Uhockey

Restaurante Olympe, Rio de Janeiro BR

Restaurante Olympe

Tapioca Crisps, Cheese Baguette, French Butter

Foie Gras, Heart of Palm, Sugar Cane Rapadura, Fleur de Sel

Wagyu Tartare, Lard, Emerina Bee Honey, Anchovy, Mustard Seed, Egg Yolk

Sauteed Slipper Lobster, Cardoncelo Mushroom, Asparagus, White Wine

Boroa Potato Puree Ravioli, Pine Nuts, Greek Yogurt, Butter, Balsamic

Seabass, Beans, Roasted Fennel Bulb, Nasturtium

Egg, Cauliflower, Parmesan Farofa, Sauce Bordelaise

Beef Ribeye, Black Tucupi, Tapioca, Aligot, Onion

Semi Sweet Fudge, Ginger, Crunchy Chocolate Mousse, Salt Caramel

Mignardises

When Claude Troisgros arrived in Brazil in 1979 it seems hard to believe he had plans to build an empire, but forty years later the legendary Chef and his son, Thomas, now own six Restaurants plus a catering Atelier, the most famous of which has been called Olympe since 2005.

Originally opened in 1983, then as Restaurant Claude Troisgros before a name change honoring the Chef’s late-Mother, it is at Rua Custódio Serrão 62 that guests will find a brick house holding one Michelin Star, the interior dimly let and intimate with staff that exudes professionalism.

Offering both a la carte and tasting menus, the latter carte blanche save for allergies and intolerances, it is immediately upon seating at linen-clad tables that a Wine List is presented, several French bottles at fair prices popular amongst others while the lack of non-alcoholic options and Cocktails was surprising.

Built on Brazilian Ingredients, but steeped in French elegance, it is with Bread service that most tables begin their evening, a duet of crisp Tapioca and cheesy Baguette each delicious with or without imported Butter while a follow-up Amuse of Foie Gras delivered a delicious balance of flavors in one bite.

Drawing inspiration from the main menu, but not replicating any of its plates across seven courses to follow, dish one consisted of hand-cut Wagyu draped in Pork Fat with sweet and savory accoutrements, each bite a little different than that prior, though all were rich in a way that continued on with Butter-poached Slipper Lobster, local Mushrooms and Asparagus.

Undeniably French cooking, though global influences are frequent, course three presented unsealed Ravioli with Potatoes and Yogurt in the middle, the addition of Balsamic and Pine Nuts creating something far greater than thus sum of its parts while Seabass with Beans and Fennel was perfectly cooked but otherwise fairly basic.

Only seating four tables on this particularly rainy evening, service thus hovering at times, it was not long before a 63ᵒ Egg was offered beneath Farofa and Cauliflower, a tableside pour of peerless Bordelaise bringing otherwise common Ingredients up a notch just as fermented Manioc Root Juice did a slice of Domestic Ribeye with Pommes Aligot and a Tapioca crisp.

Eschewing Troisgros famous Passionfruit Souffle Pancake for Dessert, a Parfait of Chocolate and Ginger served in its place, dinner came to a conclusion with four Mignardises, the R$475 price not a bad value but overall lacking the excitement of other Michelin-starred South American Restaurants.

www.olympe.com.br

Posted in Brasil, Brazil, Bread Basket, Dessert, Foie, Foie Gras, Food, Lobster, Olympe, Pork, Restaurante Olympe, Rio, Rio de Janeiro, Tasting Menu, Vacation Tagged Aligot, Anchovies, Anchovy, Anchovy Fish, Asparagus, Baguette, balsamic, Balsamic Vinegar, Bass, Bass Fish, Bean, Beans, Beef, Beef Ribeye, Beef Steak, Beef Tartare, Black Tucupi, Bordelaise, Bordelaise Sauce, Boroa Potato, Boroa Potato Puree, Boroa Potato Puree Ravioli, Boroa Potatoes, Brasil, Brazil, Bread, Bulb, Butter, Caramel, Cardoncelo, Cardoncelo Mushroom, Cardoncelo Mushrooms, Cardoncelos, Casava, Casava Flour, Cauliflower, Cheese, Cheese Baguette, Chocolate, Chocolate Fudge, Chocolate Mousse, Claude Troisgros, Cookie, Cookies, Cow, Cows, Cream, Crisp, Crisps, Crunchy Chocolate, Crunchy Chocolate Mousse, Dark Chocolate, Dessert, Desserts, Duck, Duck Liver, Egg, Egg Yolk, Egg Yolks, Eggs, Emerina Bee Honey, Emerina Honey, endoedibles, Farofa, Fat, Fennel, Fennel Bulb, Fish, Fleur de Sel, Flour, Foie Gras, Food, Foodie, French Butter, Ginger, Greek Yogurt, Heart of Palm, Hearts of Palm, Honey, Juice, Lard, Leaf, Leaves, Lemon, Lemons, Liver, Lobster, Lobsters, Manioc Root, Manioc Root Juice, Michael Uzmann, Mignardise, Mignardises, Mousse, Mushroom, Mushrooms, mustard, Mustard Seed, Mustard Seeds, Nasturtium, Nasturtium Leaf, Nasturtium Leaves, Nasturtiumm, Olympe, Onion, Onions, Parmesan, Parmesan Cheese, Parmesan Farofa, Pasta, Pastries, Pastry, Pig, Pine Nut, Pine Nuts, Pinenut, Pinenuts, Pommes, Pommes Aligot, Pommes Puree, Pork, Pork Fat, Potato, Potatoes, Potatoes Aligot, Puree, Rapadura, Ravioli, Ravioli Pasta, Restaurante Olympe, Ribeye, Ribeye Steak, Rio, Rio de Janeiro, Roasted Fennel, Roasted Fennel Bulb, Salt, Salt Caramel, Salted Caramel, Salty Caramel, Sauce, Sauce Bordelaise, Sauteed Slipper Lobster, Sea Bass, Sea Bass Fish, Seabass, Seabass Fish, Seed, Seeds, Semi Sweet Chocolate Fudge, Semi Sweet Fudge, Semi-Sweet Chocolate, Slipper Lobster, Steak, Sugar, Sugar Cane, Sugar Cane Rapadura, Tapioca, Tapioca Crisp, Tapioca Crisps, Tartare, Tasting Menu, Thomas Troisgros, Travel, Tucupi, Vacation, Vinegar, Wagyu, Wagyu Beef, Wagyu Beef Tartare, Wagyu Tartare, White Wine, Wine, Yogurt, Yolk, Yolks

September 5, 2019
6:00 PM
by: Uhockey

Mil Frutas Café (Ipanema,) Rio de Janeiro BR

Mil Frutas Café

Samples: Acai, Cupacu, Pure Chocolate

Tapioca, Cheese with Dulce de Leche

As one of Rio de Janeiro’s more popular Ice Cream chains since 1988, Mil Frutas Café focuses on seasonal Fruits and variety, but storage prone to melting and re-freezing compromises textures in comparison to other nearby concepts such as Vero while service is both dismissive and unfriendly.

www.milfrutas.com.br

Posted in Brasil, Brazil, Dessert, Food, Ice Cream, Mil Frutas, Mil Frutas Café, Mil Frutas Café Ipanema, Mil Frutas Café Rua Garcia d'Avila, Mil Frutas Ipanema, Mil Frutas Rua Garcia d'Avila, Rio, Rio de Janeiro, Vacation Tagged Acai, Acai Ice Cream, Brasil, Brazil, Caramel, Cheese, Cheese with Dulce de Leche, Cheese with Dulce de Leche Ice Cream, Chocolate, Chocolate Ice Cream, Cream, Cupacu, Cupacu Ice Cream, Dark Chocolate, Dessert, Desserts, Dulce de Leche, endoedibles, Food, Foodie, Ice Cream, Michael Uzmann, Mil Frutas, Mil Frutas Café, Mil Frutas Café Ipanema, Mil Frutas Café Rua Garcia d'Avila, Mil Frutas Ipanema, Mil Frutas Rua Garcia d'Avila, Pure Chocolate, Pure Chocolate Ice Cream, Rio, Rio de Janeiro, Sugar, Tapioca, Tapioca Ice Cream, Travel, Vacation

September 5, 2019
5:00 PM
by: Uhockey

Vero Gelato Italiano (Ipanema,) Rio de Janeiro BR

Vero Gelato Italiano

Samples: Vero Coco and Coffee, Almond Crunch, Avocado, Cashew Fruit, Pistachio di Bronte

Rum-Pineapple-Amaretto, Guava Cheese, Dulce de Leche

Italian owned at the heart of Ipanema, Vero Gelato Italiano utilizes only natural Ingredients to produce a vast array of Ice Creams and Sorbets with three flavors in a sizable cup costing less than $3USD.

Known as Brazil’s only Gelateria accredited by the Accademia della Gelateria Italiana, and also popular for Pizza and Coffee, it is immediately upon entry to Rua Visconde de Pirajá 229 that guests are greeted warmly, a variety of flavors spread across two cases from which sampling is encouraged.

Varying flavors daily, classics such as Pistachio and Coffee showing off smooth textures and a relatively small amount of Sugar, it was after tasting both Caju and Avocado that an over-filled cup was chosen, Dulce de Leche predictably a lot like Caramel while Rum-Pineapple-Amaretto improved upon America’s “Rum Raisin” with Almond Liqueur and went well bite-for-bite against Romeu e Julieta comprising Cream Cheese plus Guava.

www.facebook.com/verogelatoecafe/

Posted in Brasil, Brazil, Coffee, Dessert, Food, Ice Cream, Rio, Rio de Janeiro, Vacation, Vero, Vero Gelato Italiano, Vero Gelato Italiano Ipanema, Vero Gelato Italiano Rua Visconde de Pirajá, Vero Gelato Pizza e Café, Vero Gelato Pizza e Café Ipanema, Vero Gelato Pizza e Café Rua Visconde de Pirajá, Vero Ipanema, Vero Rua Visconde de Pirajá Tagged Almond, Almond Crunch, Almond Crunch Gelato, Almond Crunch Ice Cream, Almond Liqueur, Almonds, Amaretto, Avocado, Avocado Gelato, Avocados, Brasil, Brazil, Caju, Caju Gelato, Caju Ice Cream, Caramel, Cashew, Cashew Fruit, Cashew Fruit Gelato, Cashews, Cheese, Chocolate, Chocolate Gelato, Chocolate Ice Cream, Coco, Cocoa, Coffee, Coffee Gelato, Coffee Ice Cream, Cream, Dark Chocolate, Dessert, Desserts, Dulce de Leche, Dulce de Leche Gelato, Dulce de Leche Ice Cream, endoedibles, Food, Foodie, Fruit, Guava, Guava Cheese, Guava Cheese Gelato, Guava Cheese Ice Cream, Ice Cream, Ice Cream Cashew Fruit Ice Cream, Liqueur, Michael Uzmann, Pineapple, Pineapples, Pistachio, Pistachio di Bronte, Pistachio di Bronte Gelato, Pistachio di Bronte Ice Cream, Pistachio Gelato, Pistachio Ice Cream, Pistachios, Pistachios di Bronte, Rio, Rio de Janeiro, Romeu e Julieta, Romeu e Julieta Gelato, Romeu e Julieta Ice Cream, Rum, Rum-Pineapple-Amaretto, Rum-Pineapple-Amaretto Gelato, Rum-Pineapple-Amaretto Ice Cream, Sample, Samples, Sugar, Travel, Vacation, Vero, Vero Coco and Coffee, Vero Coco and Coffee Gelato, Vero Coco and Coffee Ice Cream, Vero Gelato Italiano, Vero Gelato Italiano Ipanema, Vero Gelato Italiano Rua Visconde de Pirajá, Vero Gelato Pizza e Café, Vero Gelato Pizza e Café Ipanema, Vero Gelato Pizza e Café Rua Visconde de Pirajá, Vero Ipanema, Vero Rua Visconde de Pirajá

September 5, 2019
12:05 PM
by: Uhockey

SAL Gastronomia, Rio de Janeiro BR

SAL Gastronomia

Roasted Coalho Cheese, Green Grapes, Sugar Cane Caramel

Wild Boar Ragu, Manioc Gnocchi, Butter, Arugula

Guava Soufflé, Cream Cheese

French Toast, Jack Daniel’s Custard, Pineapple Compote

From television time to martial arts and heavy metal singing to a recent #metoo scandal it seems hard to imagine Chef Henrique Fogaça has time to run SAL Gastronomia, but on Thursday afternoon the MasterChef judge’s Rio de Janeiro outpost proved a popular destination for lunch among suits as well as those in T-shirts.

Locate inside Shopping Village Mall, an upscale expanse located in the Barra da Tijuca neighborhood, it is above stores including Louis Vuitton and Gucci that guests will find a collection of Restaurants with SAL at its center, the interior featuring an open kitchen and artistic flourishes while the more popular “patio” looks out on passers-by and the entrance to a nearby movie theater.

One of three locations, the other two in São Paulo, it is beginning at noon that guests are greeted at the podium branded with skull-and-cross-utensils, service of the formal yet pleasant variety and English-fluent, but at times a bit pushy as relates to recommendations.

Incorporating Amazonian Ingredients and classic technique into a wide variety of plates, several featured in Fogaça book “A Hardcore Chef” it was declining SAL’s Couvert that four plates were ordered, Staffs’ urging that this was “too much” hardly accurate as the Appetizer consisted of three small slices of Cheese griddled and paired with halved-Grapes plus Sugar Cane Syrup.

Serving a surprising amount of Wine and Spirits during Lunch-hour, a man who seemed to be the General Manager inquiring thrice if guests would like something besides Water, it was shortly after Cheese was finished that a sizable plate of Gnocchi was presented, the dish embodying Chef Fogaça’s informal yet provocative approach and each Dumpling feather-light but buttery atop complex Wild Boar Ragu.

Told to save room for Dessert, at least four items appealing and two requested even though the server *insisted* one would be enough, suffice it to say not a single bite went unfinished between crispy French Toast bathed in Whiskey Custard beneath Pineapple and a dainty cloud of Guava with streaks of Jam that paired nicely to Whipped Cream Cheese a la Brazil’s famous Romeu e Julieta.

www.salgastronomia.com.br

Posted in Brasil, Brazil, Dessert, Food, French Toast, Gnocchi, Pork, Rio, Rio de Janeiro, SAL Gastronomia, SAL Gastronomia Rio, Souffle, Vacation Tagged Arugula, Boar, Boars, Butter, Caramel, Casava, Cheese, Coalho, Coalho Cheese, Compote, Cream, Cream Cheese, Custard, Dessert, Desserts, Dumpling, Dumplings, endoedibles, Food, Foodie, French Toast, Gnocchi, Grape, Grapes, Green Grape, Green Grapes, Guava, Guava Jam, Guava Jelly, Guava Soufflé, Henrique Fogaça, Jack Daniel's Whisky, Jack Daniels, Jack Daniel’s Custard, Jack Daniel’s Whiskey, Jam, Jelly, Manioc, Manioc Gnocchi, Michael Uzmann, Mint, Mints, Pasta, Pastries, Pastry, Pig, Pineapple, Pineapple Compote, Pineapples, Pork, Ragu, Roasted Coalho Cheese, Romeu e Julieta, SAL Gastronomia, SAL Gastronomia Rio, Sauce, Souffle, Sugar, Sugar Cane, Sugar Cane Caramel, Toast, Tomato, Tomatoes, Torrejas, Travel, Vacation, Vanilla, Whipped Cream Cheese, whiskey, Whiskey Custard, whisky, Whisky Custard, Wild Boar, Wild Boar Ragu, Wild Boars

September 5, 2019
9:05 AM
by: Uhockey

The Bakers (Copacabana,) Rio de Janiero BR

The Bakers

Corn Cake

Manioc Coconut Cake

Pastel de Nata

Dulce de Leche Bar

Hazelnut Croissant

Milhojas de Dulce de Leche

Something like an American Deli transported to Copacabana, The Bakers serves a comprehensive menu of Soups, Salads and Sandwiches in addition to Sweets and Breads, though prices trend a bit higher than other similar shops nearby.

Established in 1994 by Europeans, and still operated independently by the same family across four location including Centro and Ipanema, it is form 09h00 daily that guests will find The Bakers ready for service, entry to Rua Santa Clara 86 finding air full of the smell of Yeast as options span across cases and counters to the right.

Offering a full menu in addition to globally inspired confections, the sizable seating area carefully watched over by a middle-aged man who otherwise busied himself with arranging shelves of packaged goods, it was after perusing options that a six-piece order was requested, Corn Cake in the local style of Pudding undeniably the best tasted in Rio de Janeiro or São Paulo while a round of Manioc and Coconut was also delicious and plenty moist.

Less impressed by Pastel de Nata, doughy Crust and overcooked Custard both a far cry from Brazil’s Portuguese bakeries, The Bakers’ packaged Dulce de Leche Biscuit was enjoyable albeit less-so than the Milhojas while a Croissant overstuffed with Nutella was rich but unexceptional thanks to a lack of proofing that results in compromised lamination.

www.thebakers.com.br

Posted in Brasil, Brazil, Breakfast, Cornbread, Croissant, Croissants, Dessert, Food, Rio, Rio de Janeiro, The Bakers, The Bakers Copacabana, The Bakers Rio, The Bakers Rua Santa Clara, Vacation Tagged Biscuit, Biscuits, Brasil, Brazil, Bread, Butter, Cake, Cakes, Caramel, Casava, Cherries, Cherry, Chocolate, Chocolate Hazelnut Croissant, Chocolate Hazelnut Croissants, Chocolate-Hazelnut, Coconut, Coconut Cake, Coconut Flake, Coconut Flakes, Coconuts, Cookie, Cookies, Corn, Corn Bread, Corn Cake, Cornbread, Cream, Croissant, Croissants, Custard, Dark Chocolate, Dessert, Desserts, Dulce de Leche, Dulce de Leche Bar, Dulce de Leche Bars, Dulce de Leche Biscuit, Dulce de Leche Biscuits, Egg, Egg Custard, Egg Custard Tart, Egg Custard Tarts, Egg Custards, endoedibles, Food, Foodie, Hazelnut Croissant, Hazelnut Croissants, Manioc, Manioc Cake, Manioc Coconut Cake, Maraschino, Maraschino Cherries, Maraschino Cherry, Maraschinos, Michael Uzmann, Milhojas, Milhojas de Dulce de Leche, Napoleon, Nutella, Nutella Croissant, Nutella Croissants, Pastel, Pastel De Nata, Pastries, Pastry, Rio, Rio de Janeiro, Shredded Coconut, Shredded Coconuts, Sugar, Tart, Tarts, The Bakers, The Bakers Copacabana, The Bakers Rio, The Bakers Rua Santa Clara, Travel, Vacation

September 5, 2019
7:05 AM
by: Uhockey

Pão & Companhia (Rua Rodolfo Dantas,) Rio de Janiero BR

Pão & Companhia

Triple Espresso

Pao de Queijo, Sesame Pao de Queijo, Corn Cake, Banana Cake, Lime Cake, Seed and Grain Cake, Carrot Cake with Chocolate Frosting

With locations throughout Rio de Janiero, Pão & Companhia (Bread and Company) sells housemade Food by weight and does big business with locals during the morning and evening commute.

Open from 06h30 until 22h00 daily, the location at Rua Rodolfo Dantas one of the brand’s newest and largest, guests enter from the front to find choices lining shelves on both sides, regulars quickly making their selections and weighing on tarred scales while others take their time perusing some sixty or more items.

Offering Proteins, Sandwiches and Salads in addition to Baked Goods, the latter found in both sweet and savory styles, it was after ordering a R$8.50 Triple Espresso that selections were made, the Pão de Queijo undersized but full of Cheese while Corn Cake excelled thanks to plenty of moisture and sweetness plus whole Kernels adding textural variance.

Continuing with Cake made from Whole Grains and Seeds, a Bran Muffin the best comparison though this was sweeter and less crumbly, another impressive taste was delivered by layered Lime Cake while the Banana and Carrot wedges were also quite good considering the whole plate tallied less than R$32 – or about $7.50USD.

www.paoecia.com.br

Posted in Brasil, Brazil, Breakfast, Coffee, Dessert, Food, Pão & Companhia, Pão & Companhia Copacabana, Pão & Companhia Rua Rodolfo Dantas, Pão e Companhia, Pão e Companhia Copacabana, Pão e Companhia Rua Rodolfo Dantas, Rio, Rio de Janeiro, Vacation Tagged Banana, Banana Cake, Bananas, Brasil, Brazil, Brazilian Cheese, Brazillian Cheese Bread, Bread, Butter, Cake, Cakes, Carrot, Carrot Cake, Carrot Cake with Chocolate Frosting, Carrots, Cheese, Cheese Bread, Chocolate, Chocolate Frosting, Chocolate Icing, Cinnamon, Coffee, Corn, Corn Bread, Corn Cake, Cornbread, Cream, Dark Chocolate, Dessert, Desserts, endoedibles, Espresso, Food, Foodie, Frosting, Grain, Icing, Lime, Lime Cake, Limes, Michael Uzmann, Pão & Companhia, Pão & Companhia Copacabana, Pão & Companhia Rua Rodolfo Dantas, Pao de Queijo, Pão e Companhia, Pão e Companhia Copacabana, Pão e Companhia Rua Rodolfo Dantas, Pastries, Pastry, Rio, Rio de Janeiro, Seed, Seed and Grain Cake, Seeds, Sesame, Sesame Pao de Queijo, Sesame Seed, Sesame Seeds, Sugar, Travel, Triple Espresso, Vacation, Vanilla, Whole Grain, Whole Grain Cake

September 4, 2019
7:00 PM
by: Uhockey

Lasai, Rio de Janeiro BR

Lasai

Hibiscus, Honey

Sweet Potato, Cashew / Radish, Cheese / Kale, Heart of Palm / Turnip, Lemongrass

Zucchini, Lime, Snapper / Green Corn, Orange / Chickpeas, Avocado, Pork / Beets, Strawberry, Fennel

Leeks, Brazil Nuts, Pear, Sourdough

Pumpkin, Pine Nuts, Broccoli

Grouper, Radish, Cauliflower

Pork, Onion, Carrot

Cheese, Honey

Graviola, Yogurt, Lemon

Acai, Chocolate, Macadamia Nut

Guava, Meringue

Located on the coast, and eschewing Amazonian ingredients in favor of local Produce and Fish, Lasai sees Chef Rafael Costa e Silva and his staff serving modern farm-to-table Cuisine in a beautiful space featuring organic flourishes and a Chef’s counter.

Meaning “tranquility” in Basque, and taking inspiration from the region in terms of plates offered as part of a ten course tasting, it is after ascending stairs from street-level that guests find themselves in the center of dining room lined in mixed wood plus plants, glass vessels at the center of each table displaying everything from Beets to Onions fresh from the earth.

Open since 2014, shortly after Chef ‘Rafa’ returned from several years working with Andoni Luis Aduriz at Mugaritz, it is after traversing the dining room that four lucky guests find themselves in the middle of the action, a decision of drinks quickly followed by vegetarian canapés from which fried Sweet Potato Dumplings filled with Cashew Fruit showed best.

Too cloudy to see Christ the Redeemer from Lasai’s outside terrace, inclimate weather likely also why the Restaurant was less than 20% full all night, it was while sipping housemade Hibiscus sweetened with Honey that another set of Nibbles arrived, a single-bite Beet Salad impressive in its complexity while the sandwiched Snapper and Corn Fritter were also delicious.

Drawing several Fruits and Vegetables from their own garden just outside of Rio, Soup poured tableside over Leeks, Pears and a Tuile delivered with Bread to sop up any residual Broth, Lasai’s most successful plate came next as roasted Pumpkin enrobed in Broccoli and Pine Nuts, the Crucifers continuing onward next as Cauliflower in several forms and colors surrounded a small slice of Grouper.

Under-portioned, but still a fair value at just R$345 for the tasting, savories came to a finish with fairly basic Pork amidst Onions and Carrots, the transitional Cheese course next arriving with a variety of Honeys in Soap dispensers before Dessert started with Soursop Fruit beneath tangy frozen Yogurt.

Ending with two more courses, the last a tiny Meringue with Guava Jam, Chef Costa e Silva’s second proper Dessert essentially utilized the same techniques as the first, White Chocolate crisps stacked around a quenelle of Acai balanced atop Cake flavored by Sugar and Nuts.

www.lasai.com.br

Posted in Brasil, Brazil, Bread Basket, Dessert, Food, Ice Cream, Lasai, Lasai Restaurante, Pork, Rio, Rio de Janeiro, Tasting Menu, Vacation Tagged Acai, Avocado, Avocados, Beet, Beets, Brasil, Brazil, Brazil Nut, Brazil Nuts, Bread, Broccoli, Butter, Caju, Cake, Cakes, Carrot, Carrots, Cashew, Cashew Fruit, Cashews, Cauliflower, Cheese, Chef Rafa, Chickpea, Chickpeas, Chocolate, Corn, Cream, Dessert, Desserts, endoedibles, Fennel, Fish, Food, Foodie, Frozen Yogurt, Fruit, Garbanzo, Garbanzo Bean, Garbanzo Beans, Graviola, Green Corn, Grouper, Grouper Fish, Guava, Heart of Palm, Hearts of Palm, Hibiscus, Honey, Ice Cream, Kale, Lasai, Lasai Restaurante, Leek, Leeks, Lemon, Lemongrass, Lemons, Lime, Limes, Macadamia Nut, Macadamia Nuts, Meringue, Michael Uzmann, Nut, Nuts, Onion, Orange, Oranges, Pastries, Pastry, Pear, Pears, Pig, Pine Nut, Pine Nuts, Pork, Potato, Potatoes, Pumpkin, Pumpkins, Radish, Radishes, Rafael Costa e Silva, Rio, Rio de Janeiro, Sauce, Snapper, Snapper Fish, Sourdough, Sourdough Bread, Soursop, Squash, Strawberries, Strawberry, Sugar, Sweet Potato, Sweet Potatoes, Tasting Menu, Travel, Turnip, Turnips, Vacation, White Chocolate, Yogurt, Zucchini

September 4, 2019
5:30 PM
by: Uhockey

The Slow Bakery, Rio de Janeiro BR

The Slow Bakery

Cold Brew

Chocolate Chip Cookie

Banana Cake

Cinnamon Roll

Located in Botafogo, and focused on Slow Food ideas, The Slow Bakery offers a unique menu of global Breads built by natural fermentation alongside house-roasted Coffee in cozy environs with great service.

Using the description “from field to table,” and open Tuesday through Friday from 11h00 to 19h30 plus Saturday 09h00 to 15h00, it was approximately two hours prior to closing that the store was found mostly full, staff fluent in English exceedingly pleasant and the combination of free WiFi plus copious power outlets a welcome sight after several hours of sightseeing.

Producing everything from Yogurt and Ice Cream to Cakes, Jams and Bread on-site, the latter built on an inherited Lactobacillus Sanfranciscensis starter, it was with strong Cold Brew in hand that three items were received after re-warming, the Banana Bread crumbly yet moist and quite similar to what might expect from Grandma’s kitchen.

Moving next to The Slow Bakery’s Cinnamon Roll, an item not otherwise seen in Rio or São Paulo, suffice it to say that the addition of Dulce de Leche certainly did not hurt a springy coil of Sourdough while the Cookie saved for last was fluffy with warm Vanilla notes, but fairly light in Chocolate Chips.

www.theslowbakery.com.br

Posted in Brasil, Brazil, Carioca Artisan Bakery, Coffee, Dessert, Food, Rio, Rio de Janeiro, The Slow Bakery, Vacation Tagged Banana, Banana Bread, Banana Cake, Bananas, Brasil, Brazil, Bread, Butter, Cake, Cakes, Caramel, Carioca Artisan Bakery, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Coffee, Cold Brew, Cold Brew Coffee, Cookie, Cookies, Cream, Dark Chocolate, Dessert, Desserts, Dulce de Leche, endoedibles, Food, Foodie, Iced Coffee, Michael Uzmann, Pastries, Pastry, Rio, Rio de Janeiro, Roll, Rolls, Sugar, The Slow Bakery, Travel, Vacation, Vanilla

September 4, 2019
3:25 PM
by: Uhockey

Confeitaria Colombo (Centro,) Rio de Janeiro BR

Confeitaria Colombo

Pastel de Nata

Tartelette de Nozes

Trouxinha de Ovos

Viradinho de Banana

Tartelette de Chocolate e Avela

Mil Folhas de Chocolate

Serving Rio de Janeiro since 1894, Confeitaria Colombo is one of Centro’s most popular Restaurants, and although high ceilings surrounded by mirrors build a divine ambiance the Portuguese Pastries fall short of what can be found at less celebrated spots such as B.LEM and Casa Mathilde in São Paulo.

Founded by Joaquim Borges de Meireles and Manuel José Lebrão, and decorated Art Nouveau from floor to second story Tearoom added later, it is with crowds gathered in the entryway that one must jostle to examine Pastry cases, the collection fairly concise though a more extensive menu is offered for those who desire table service.

Elegant enough to have once hosted the Queen of England, and full from open until close daily, it was with several items plated that a standing table was found empty, first bites of Colombo’s Egg Custard finding center overcooked and Crust too moist while the Walnut Tart fared better thanks to unadulterated nuts juxtaposing sweetened Custard beneath.

Standing near stained glass, no detail overlooked right down to tiled floors and engraved frames on the wall, Trouxinha de Ovos tasted a lot like Pastel de Nata in strands without the Crust while Viradinho de Banana eats like a laminated Éclair, but without the textural appeal that seems possible if the filling were creamy instead of chunky.

Understanding the Chocolate-Hazelnut Tart to be something of a signature, the flavor as expected amidst thick Ganache, snacks concluded with a Chocolate Napoleon that once again seemed to have been sitting for a while as the Pastry was somewhat mushy compared to what is offered at other Brazilian and Portuguese bakeries.

www.confeitariacolombo.com.br

Posted in Brasil, Brazil, Confeitaria Colombo, Confeitaria Colombo Centro, Dessert, Food, Rio, Rio de Janeiro, Vacation Tagged Banana, Bananas, Brasil, Brazil, Bread, Butter, Cake, Cakes, Chocolate, Chocolate-Hazelnut, Chocolate-Hazelnut Tart, Confeitaria Colombo, Confeitaria Colombo Centro, Cream, Crust, Crusts, Dark Chocolate, Dessert, Desserts, Egg, Egg Nest, Egg Tart, Egg Tarts, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Michael Uzmann, Mil Folhas, Mil Folhas de Chocolate, Napoleon, Nut, Nuts, Pastel, Pastel De Nata, Pastries, Pastry, Portuguese Egg Tart, Portuguese Egg Tarts, Rio, Rio de Janeiro, Sugar, Tart, Tartelette de Chocolate e Avela, Tartelette de Nozes, Tarts, Travel, Trouxinha de Ovos, Vacation, Vanilla, Viradinho de Banana, Walnut, Walnut Tart, Walnuts, Yolk, Yolks

September 4, 2019
1:30 PM
by: Uhockey

Pavāo Azul, Rio de Janeiro BR

Pavāo Azul

Patanisca

Pastel Camaro

Bolinho de Feijoada

Bolinho de Abobora com Carne Seca e Queijo Minas

Open from noon until midnight daily, Pavāo Azul is a cash-only Bohemian bar popular with locals as well as tourists for cheap Beer and hearty Snacks including Rice dishes and savory Pastries offered at low prices on an outdoor patio.

Serving Rio de Janeiro for over sixty years, lengthy waits to be expected during Copacabana’s busy season, seats are taken on a first-come-first-serve basis, only one two-top empty at 13h30 as servers hustle to and fro between the Restaurant and a kitchen that seems to be in a building behind it.

Offering menus in Portuguese only, though a bit of familiarity with Brazilian cuisine goes a long way with such concise offerings, it was with Mineral Water poured that four plates arrived quickly, Patanisca at R$3.70 each a bonafide bargain for Salt Cod whipped creamy and fried golden in Batter without Potatoes.

Featuring a blue Peacock above the door, and several Brazilian Beers that guests linger over for hours, another popular Food item is Pavāo Azul’s Shrimp Pastry, the same sauced Crustacean served over rice here wrapped and delicate in comparison to hefty Dumplings filled with Beef and Cheese or Brazilian Bean Stew for just R$6.00.

www.facebook.com/pavaoazuloficial

Posted in Brasil, Brazil, Food, Pavāo Azul, Pavao Azul, Pork, Rio, Rio de Janeiro, Vacation Tagged Baccala, Bean, Beans, Beef, Black Bean, Black Beans, Bolinho, Bolinho de Abobora com Carne Seca e Queijo Minas, Bolinho de Feijoada, Brasil, Brazil, Bread, Butter, Carne Seca, Cheese, Cod, Cod Fish, Cod fish Scone, Cod fish Scones, Cod Scone, Cod Scones, Codfish, Codfish Scone, Codfish Scones, Cow, Cows, Dumpling, Dumplings, endoedibles, Feijoada, Fish, Food, Foodie, Greens, Michael Uzmann, Minas, Minas Cheese, Pastel, Pastel Camaro, Pastries, Pastry, Patanisca, Pavāo Azul, Pig, Pork, Pumpkin, Pumpkin Dumpling, Pumpkin Dumpling with Beef and Minas Cheese, Pumpkins, Queijo, Queijo Minas, Rio, Rio de Janeiro, Salt, Salt Cod, Salt Cod Scone, Salt Cod Scones, Scone, Scones, Shrimp, Shrimp Pastry, Travel, Vacation

September 4, 2019
12:00 PM
by: Uhockey

Galeto Sat’s (Copacabana,) Rio de Janeiro BR

Galeto Sat’s

Galeto Completo – Spring Chicken, White Rice, Egg Farofa, French Fries, Vinaigrette Vegetables

Serving Rio de Janeiro for over 40 years, Galeto Sat’s is a neighborhood spot revered for cold Beer and Charcoal Broiled Chicken, a meal for two costing perhaps $15USD and the Food served quick with crispy Fries, Egg Farofa and house Pickles all included with the Bird.

A no-frills spot even under new ownership, most patrons local though translated menus are available, it is beginning at noon that doors open with to the smell of grilled Meat, a rotisserie up front packed full with everything from Pork to Poultry to Steak.

Apparently highlighted in the past by Bourdain, and with a second location in Botafogo, it was minutes after seating in the Copacabana original that an order was placed, chopped Vegetables in Vinegar arriving immediately with the rest not far behind.

Cooled only by fans, a situation likely more relevant during summer as the rotisserie releases a significant amount of heat, it is immediately on Chicken that eyes focus when plates arrive, bronzed skin and fragrant flesh each expertly cooked while the better starch is a toss-up between oilless Spuds and fluffy mounds of Casava Flour fried with Eggs.

www.facebook.com/galetosats

Posted in Brasil, Brazil, Food, Galeto Sat's, Galeto Sat's Copacabana, Galeto Sat's Rua Barata Ribeiro, Rio, Rio de Janeiro, Vacation Tagged Brasil, Brazil, Copacabana, Egg, Egg Farofa, Egg Yolk, Egg Yolks, Eggs, endoedibles, Farofa, Food, Foodie, French Fries, French Fry, Fries, Fry, Galeto, Galeto Completo, Galeto Sat's, Galeto Sat's Copacabana, Galeto Sat's Rua Barata Ribeiro, Michael Uzmann, Onion, Onions, Pepper, Peppers, Pickle, Pickles, Potato, Potatoes, Rice, Rio, Rio de Janeiro, Roast Chicken, Roasted Chicken, Rotisserie Chicken, Spring Chicken, Tomato, Tomatoes, Travel, Vacation, Vegetable, Vegetables, Vinaigrette, Vinaigrette Vegetable, Vinaigrette Vegetables, White Rice, Whole Rotisserie Chicken, Yolk, Yolks

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, Sao Paulo, São 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, Sao Paulo, São 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

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