Restaurant chefs open their own bars in SP with bar-worthy recipes

Used to handling pans and creating recipes in front of the stoves, chef Gustavo Rozzino had to learn how to use a draft beer machine to open NoBar, in Jardins.

At the helm of TonToni and TonTon restaurants, Rozzino is one in a list of chefs who have ventured into opening their own bars. At NoBar, opened a year ago, the atmosphere is like a bar in a retro lounge, with cases of beer and snacks served from a display on the counter.

“I love this bar life and I didn’t have any for the loyal clientele in the neighborhood. But it’s work, I’m learning to deal with it”, says the chef.

The most recent representative is A Casa da Esquina, led by Giovanna Grossi, from Animus, which opened a month ago. The chef from Alagoas renovated a corner townhouse in Pinheiros, incorporating locally sourced crafts into the earthy tones decor.

In common at these addresses, typical bar recipes gain chef’s touches with drinks generally signed by bartenders. Find out below.

Vatican Bar

Erick Jacquin opened a bar in the basement of his restaurant Lvtetia, with live music. The drinks menu has just been renewed and features signature drinks such as chef Jacquin’s christening (R$59), with gin, ginger, passion fruit, lemon and sparkling water. To eat, it serves pasta and snacks such as tomato, mozzarella and basil bruschetta (R$45).
R. da Consolação, 3,585, Cerqueira César, west region, @bardovaticanojacquin

Bar du Quartier

It is the bar of the complex founded by chef Claude Troisgros, which combines two restaurants. He prioritizes classic cocktails, such as the Negroni sbagliato, which contains Campari, vermouth and brut sparkling wine (R$42). Appetizers accompany the sips, such as the Thai shrimp pastry (R$46).
R. Prof. Tamandaré Toledo, 25, Itaim Bibi, western region, @barduquartier

pub Manu

Chef Manuelle Ferraz’s bar, from A Baianeira, is always busy. The atmosphere is like a bar. The snacks have a touch of Minas Gerais, land of the cook, such as the seasoned cheese nut (R$ 26). Try the goró de mainha, a drink made with cachaça, ginger, molasses and cinnamon (R$39 per bottle).
R. Lavradio, 235, Barra Funda, western region, @botecodemanu

The House on the Corner

Recipes by chef Giovanna Grossi, such as the oxtail drumstick with smoked pepper sauce (R$ 25 for two pieces), can be accompanied by drinks such as coriander, I’m inside (R$ 36), tequila infused with sweet pepper, syrup of coriander and lime juice. Another choice is the shake made with coconut milk, vodka, cajá and cumaru (R$ 20).
R. Vupabussu, 329, Pinheiros, western region, @a.casadaesquina

Oripi

Actor Joaquim Lopes also has a degree in gastronomy and opened a relaxed bar in Ipiranga. He prepares affectionate recipes and revisited São Paulo classics, such as the mortadella sandwich with pistachio butter on focaccia (R$48). To drink, Oripi’s caipora (R$38) contains vodka, lemons, sugarcane molasses and cashews.
R. Cipriano Barata, 2,640, Ipiranga, southern region, @oripiboteco

NoBar

In place of an old bar, the bar kept elements such as the counter and a plate. The menu lists sandwiches, prepared dishes and portions such as meat croquette with mustard (R$ 35). To wet your throat, there are beers, Brahma draft beer, classic drinks and caipirinhas for up to R$39.
R. Guarará, 212, Jardim Paulista, western region, tel. (11) 98801-0948, @nobar.sp

Sororoca

Three chefs came together to open the bar: Marcelo Corrêa Bastos, Gustavo Rodrigues and Thiago Castanho. The menu is dedicated to fish and seafood — the salinity also appears in the drinks. One of the favorites is the shrimp gyoza with tucupi (R$ 62).
R. Simão Álvares, 785, Pinheiros, west region, @bar.sororoca

Tantin

It’s run by chef Marco Aurélio Sena and has the feel of a bar, with Brazilian snacks to enjoy with cold beer and caipirinha. The roasted free-range chicken drumstick, potatoes, cheese and green corn (R$30) is a hit.
R. dos Pinheiros, 987, Pinheiros, western region, @tantinbar