There’s no questioning Berimbau chef Carlos Inacio’s intimate connection to the cuisine of Brazil when you scan his menu, a focused collection of dishes rich with traditional ingredients such as calabresa sausage, yucca, and seafood. He hails from the Brazilian state of Minas Gerais, an area known for its “stellar cuisine,” according to New York magazine, which also lauded Berimbau as a “pioneer” among NYC Brazilian restaurants.
Berimbau is far from a common rodízio steakhouse, although there’s no lack of pork or steak on the menu. But instead of all-you-can-eat feasts, patrons select elegant presentations of distinctive dishes, such as fraldinha, grilled skirt steak served with yucca purée, sautéed collard greens, and creamy hearts-of-palm sauce. Chef Carlos continues to position his homeland’s food in a fresh, colorful context through dishes such as risotto with asparagus, sautéed shrimp, and cilantro butter.
Berimbau’s wine list has been curated with pairing in mind, and the white, sparkling, and red wines—categorized as either Old World or New World—add grace notes that perfectly emphasize the potpourri of Brazilian flavors. But the beverages of choice here are the caipirinhas—Brazilian cocktails that can be mixed with passionfruit, strawberry, coconut, mango, or lime.