In São Paulo there's restaurants where your wine is welcome –without corkage.
Brasil a Gosto
A scholar of Brazilian cuisine, Ana Luiza Trajano turns her travels into menus, some of whose contents are sometimes unknown to diners in São Paulo. An example is the castanha-de-baru, from state of Minas Gerais, which envolves the yellow fish as one of the fixed items on the menu.
The place has the air of an inexpensive eatery. The menu has traditional dishes and a whole section devoted to bacalhau (salted cod). The variation with cream has fish slivers and potatoes oven-baked under a cream of milk curd.
The meat is grilled in the same way as it is in Uruguay, where some of these cuts originate (others are from Argentina). Choose one of the eating areas to try the parrillada (barbecue), which includes prime cuts and giblets, serving up to 14 people. Alternatively, ask for the assado de tira (ribs) with potato soufflé.
A bastion of French cooking in the city, this restaurant was opened in 1935. It has since changed both ownership and address, but the cuisine continues with classic French recipes. Onion soup, escargots and soufflés are some of the options on chef Pedro Santana's menu.
Il Sogno di Anarello
Red table cloths, soccer team shirts and the friendly owner, Giovanni Bruno, welcome diners. The dishes, served in generous portions, include salads, meats and pastas such as cappelletti au gratin with cream sauce, ham and mushrooms.
Raphael Despirite runs this restaurant founded by his grandfather almost 60 years ago. The chef uses contemporary techniques in preparing classic French recipes, as in the case of rabbit with Dijon French mustard. His famous soufflés come in various styles, such as Gruyère cheese with guava jelly.
This first of three restaurants (the others being La Frontera and Jacarandá) owned by Argentinean Ana Massochi was opened in 1980. Serves cuts, such as lamb steak, with green salad and side dishes, all charged for separately. It is also famous for its alfajores (sandwich cookies) and empanadas (a type of pie), the original fare from which the business developed.