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Carvalho's Brazilian Kitchen
Raised deep in the Amazon by a Brazilian rubber baron, Jovelino de Carvalho spent his childhood getting to know Brazil. But it wasn't until a stint in the Brazilian Army during World War II—and an exposure to the wine and cuisine of Italy—that Major Carvalho got to know his country's culinary pleasures. At Carvalho's Brazilian Kitchen, Jovelino's legacy lives on in a menu crafted by his child—just about every dish honors the patriarch's passions for fine food, from the Brazilian seafood of his outdoorsy youth to the wines that recall his military years stationed in Italy's camouflaged vineyards. Beyond the menu, the restaurant also honors Brazilian culture with live music on Saturdays and coffee from local roasters sourced from Brazilian crops. Read on to learn more about the restaurant's Brazilian flavors inspired by Jovelino's life:
- Feijoada: This black-bean stew melds the smoky flavor of sausage with the tangy citrus of oranges, layered over rice, sautéed collard greens, and farofa.
- Halibut na crosta da castanha: a fresh filet crusted with brazil nuts and served with a brazil-nut pesto sauce.
- Bife a cavalo: an 8-ounce filet capped with a fried egg and paired with cassava fries and veggies.
- Pudim de leite: Brazilian flan drizzled in caramel sauce.