Throughout the year, the team of journalists from Sheet it proves a lot of good stuff. But there’s always that dish or drink that sticks in your memory as something special and makes you come back for a repeat.
With that in mind, the Guide put together a selection of recipes that were unforgettable in 2022. From haute cuisine to bar food, to cocktails and over-the-counter pizzas, this list has a little bit of everything. Find out below.
Bagaceira coconut beat
R. Frederico Abranches, 197, Santa Cecília, barbagaceira.com.br. BRL 25
“Places like Bagaceira fall into a bar category of their own: that of modern or gourmet bars. Gourmet in its best sense, without sarcasm or irony, after all they serve classic recipes made by chefs. year, and there were many, the coconut one from Bagaceira was my favourite: creamy and sweet, like the ones my aunts made for family parties.”
Marina Consiglioculture and gastronomy journalist
Salted pirarucu al pil-pil with DOM açaí tapenade
Rua Barão de Capanema, 549, Jardim Paulista, domrestaurante.com.br. BRL 690 (tasting menu)
“In addition to being very tasty, I love the concept of the dish, which is part of the tasting menu: using Brazilian ingredients to serve a recipe introduced by the Portuguese — salted cod, but here with native fish, accompanied by tapenade made with one of our most emblematic fruits. A dish that represents what Brazil is and all its influences at the table.”
Rafael Tononjournalist
Filetto di manzo alla rossini from Fasano
R. Vittorio Fasano, 88, Jardim Paulista, fasano.com.br. BRL 480
“It comes with foie gras escalope, asparagus and potatoes. At a time when gororoba is becoming a culinary highlight, it has never been so necessary to value the classics.”
Roberto de Oliveiraeditor of Special Projects & Partnerships
Cashew highball friend of Lardo Bar and Sebo
R. Guiara, 376, Pompeia, Instagram @lardo.pompeia. BRL 36
“This version refreshes the classic (and delicious) Brazilian caju amigo. It contains Serra das Almas cachaça, cashew compote and fermented cashew syrup, both homemade, club soda and Jamaica pepper tincture, with chestnut. crushed cashew on the edge. To drink (several) on a hot night, on the sidewalk.”
Magê Florespublisher of podcasts at Sheet
Hommus do Seu Jacó do Make Hommus, Not War
R. Oscar Freire, 2270, Pinheiros, Instagram @makehommus. BRL 38
“Kibbeh with a crispy crust, moist on the inside, egg with soft yolk, tomato sauce and a soft textured hummus. The combination of ingredients makes Seu Jacó’s hummus the best option on the menu at Make Hommus, Not War, which makes dishes tasty using a sauce made with chickpeas as a base. The dish is light and tasty, a great comfort food.”
Nathalia DurvalGuide reporter
Maní’s reconstructed roe
R. Joaquim Antunes, 210, Jardim Paulistano, manimanioca.com.br. BRL 580 (tasting menu)
“Maní’s tasting menu is all fantastic, with its 12 stages and modernist inspiration. Among the highlights, I choose the roe reconstructed with cuts of corn, pancetta and katsuobushi, a dry canned tuna. Impeccable presentation and surprising flavor, full of textures.”
Marcella FrancoFood and Tourism editor
Nelita’s linguine
Rua Ferreira de Araújo, 330, Pinheiros, Instagram @nelita.restaurant. BRL 108
“Tássia Magalhães is a great pasta cook, so what she serves is well above the average of what you find in São Paulo. The linguine is a perfection of flavors —umami, iodine, smoked, all together and well mixed. lardo still adds an extra layer of texture, a detail of those who understand delicacy.”
Rafael Tononjournalist
Algarve-style squid from Pátio das Cantigas
Av. July 9th, 4984, Jardim Europa, Instagram @casacascais. BRL 48
“The new Pátio das Cantigas restaurant, anchor of Casa Cascais, occupies a beautiful mansion on Avenida Nove de Julho and has a section of typical regional starters on the menu that almost make us give up on the main dishes. Portuguese chef Maria Conceição Costa brought the recipe from the Algarve region, in the sunny south of Portugal – fried in lots of olive oil, lots of garlic and lots of coriander, they’re my number.”
Flávia G Pinhojournalist contributing to Sheet
Paul’s Boutique Mozzarella Pizza
R. Dr. Renato Paes de Barros, 167, Itaim Bibi, Instagram @paulsboutiquepizza. $12 a slice
Paul’s Boutique planted the American pizza flag around here. Not the standardized and industrialized gringa pizza from international chains: the good pizza from New York Italians, made with fresh ingredients and sold in huge slices over the counter. Paul’s big auê revolves around corn pizza, with or without bacon. It’s good. I stick with the cheese basicone, which highlights the great tomato sauce and, above all, the exceptional pasta. It is made with high quality flour and is well kneaded, well fermented and well baked. Paul’s pizza is also perfect heated (or defrosted) in the air fryer. I keep a stash of slices in my freezer.”
Marcos Nogueiracolumnist for Sheet
Black Land and Sea Kitchen
R. Fradique Coutinho, 276, Pinheiros, Instagram @preto.cozinha. BRL 87
“The dish is a feast for those who like to experience potent flavors (from seafood mixed with bacon) and to contrast textures (from crunchy farofa and soft beans). Sururu, dried shrimp and palm oil bring to the table the history of Bahian (and black) cuisine made with what comes from the sea, the mangrove and the pestle.”
Marilia miragaiareporter for Sheet
burrata from the riviera
Av. Paulista, 2584, Consolação, Instagram @rivierabarsp. BRL 69
“In addition to the creaminess, the incredible flavor of the tomatoes, the thin and crunchy toast and the wonderful pesto, this dish has already saved some late nights, when I’m coming home from a ride and all the restaurants in the city are already closed. The tip is to order some drinks while waiting for a seat at a table upstairs. With patience, you sit on the small sofa near the neon lights on the second floor.”
Gabriel Cabralphotographer
Shpondre with Ferfale by Shoshana Delishop
Rua Correia de Melo, 206, Bom Retiro, Instagram @shoshana_delishop. BRL 78
“The dish at the new and friendly Shoshana Delishop was served at the old Adi Shoshi Delishop. That’s why the ribs that melt on a fork and the short pasta, mixed with the sweet little pieces of fried onion, end up combining novelty and nostalgia.”
Magê Florespublisher of podcasts at Sheet
Susume’s Shokobutsuen
R. Cândido Lacerda, 33, Jardim Anália Franco, Instagram @susumerestaurante. BRL 39
“The most refreshing drink of the season is the Shokobutsuen: At Five gin, shiso, lemon, organic sugar and tonic water.”
Roberto de Oliveiraeditor of Special Projects & Partnerships
Weekends at Takkø Café
R. Major Sertório, 553, Vila Buarque, Instagram @takkocafesp. BRL 38 (BLT sandwich)
“The cafe’s food menu is expanded on weekends, when special recipes are added. The menu is never the same — it’s released only on Saturday mornings, always with a bowl, a sweet and a sandwich. Among my favorites are the yellow fruit bowl with brown biscuit and the guava bowl with yogurt cream, the BLT sandwich (bacon, lettuce and tomato), the ham nachos and, when it’s in season, the persimmon pie. good selection of house coffees.”
Marina councilculture and gastronomy journalist
Trinca of vermouths from Trinca Bar & Vermuteria
R. Costa Carvalho, 96, Pinheiros, Instagram @trincabar. BRL 20.90 each glass, or BRL 75 to drink as much as you like (Monday to Thursday); BRL 25.90 each dose (Fri. and Sat.)
“Purists may forgive the heresy, but it reminds me a lot of Neptune, one of the vermouths served in the trinca do Trinca. What Neptune? and dancing forró. It must be the spices, explain connoisseurs. Because vermouth, with a Bahian accent or not, is the drink of 2022: a good surprise (I don’t think I’ve ever had it straight) with its dry, but super-pleasant flavor.”
Marcella FrancoFood and Tourism editor
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
