A dinner with strangers at the table, a set menu, a scheduled time, and a reservation required. Nothing could be more contemporary, one might say. But there is a delicious historical detail: the scene described took place in Rio de Janeiro in the early nineteenth century.

Falamos da boa e tradicional carne assada preparada com o peito bovino. É assim que o padeiro Rafa Brito (@theslowbaker) faz a sua suculenta homenagem aos assados que remetem à influência inglesa no Rio, na primeira metade do século XIX - usualmente preparados em fornos profissionais de padaria ante

The decor is spartan, but the hint is clear: a fish aging fridge in a corner, an octopus drawn on the facade, and lamps hung with boat ties around the room. Here, "SEA" is spelled out.

Little-known Brazilian ingredients such as pacová and long pepper spices and native bee honey bring the taste and aroma of the forest.

Why is it important for a restaurant to work with specialty coffee? In addition to selective harvesting, using only ripe beans, the flavor is evaluated and classified taking into account the absence of defects, sweetness, acidity, and body. This step results in a score from 0 to 100.

Around November, the topic of French toast used to dominate Rio de Janeiro newspapers, always associated with other Christmas dishes that had nothing to do with turkey. Turkey was an English thing, then an American one.