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.

Somewhere in our memory, we can recall “grandmother’s food”, the cozy feeling of being in the home of someone who thought of the meal as a hug. Roberta Sudbrack’s Sud, o Pássaro Verde (Sud, the Green Bird), is exactly that.

A simple tomato dish. It could be ordinary if the tomatoes were from winter, acidic, and dry.

Oysters have always been a hot topic at Rio de Janeiro's tables. But... with what? We saw over half a century (from 1841 to 1910) of the habit of eating them with white wine (no matter what it was) at the Municipal Market, but there are more specific combinations:

The trend of picnic banquets in the Botanical Garden was no joke: The menu of the Chinese commission (1885) included cold cuts, preserves, butter and sardines, omelette with truffles, fish with lobster, stuffed shrimp, filet with mushrooms, curry rice, lobster mayonnaise, Brazilian turkey, York...