London’s flourishing of modern Brazilian food continues with a Bethnal Green double-up
That translates into gnocco fritto and vitello tonnato sitting alongside plump bolinho de bacalau, and churros dusted with Pecorino: the world of cheese doughnuts is ever expanding. When it comes to larger dishes, pork chop served with Brazilian black beans and chimichurri will be joined by a monkfish tail glazed with tucupi, the darkly reduced glaze of bitter manioc juice that takes various forms — and names across Amazonian cuisines.
“Elis is inspired by my mother and childhood and we will be serving more rustic dishes, with a selection of elegant snacks and good winesI have wanted to explore some of the more relaxed elements of Brazilian and Italian food culture for some time; drawing on everything from my favourite street food to family meal celebration dishes that my grandma used to make.”, in Rio de Janeiro — as London sees the start of a small flourishing of contemporary Brazilian cookery.
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