Tan Tan drinks and fondue menus are among gastronomic news in SP

With the drop in temperature, restaurants in the state capital open the season of fondues. It is possible to find sweet and salty versions in homes such as dengo and bistrot de Paris. For those who like to eat and drink, there are other news this week, such as Tan Tan’s drink card, bar among the best in the world for 50 Best, and Bartenders Guests. See below.

Bitter

The bar, dedicated to bitter profile drinks, is in new letter and space. Among the 12 copyright, Brujita (R $ 48) takes cachaça, fernet and bitter Luxardo. The hall has been expanded and now holds a hundred people. The musical agenda was also extended, with DJs of various styles that perform in a window from Wednesday to Saturday.
R. Atílio Innocenti, 229, Itaim Bibi, West Region, WhatsApp (11) 96300-0440, @amargotbar

Bistrot de Paris

For winter, the restaurant features traditional French Alps recipes such as fondues, raclette and onion soup. One of the fondues combines the cheese Appenzeller, Emmental and Gruyère, and arrives at the table with handcrafted characutarian board, for $ 152. The sweet version has dark chocolate, fruits and madeleines, for $ 58.
R. Augusta, 2,542, Jardim Paulista, West Region, @bistrot_de_Paris

Dengo

The chocolate brand serves, in the factory store in Pinheiros, sweet and savory fondues. The candy costs $ 109.90 and comes with fruits. The cheese, for R $ 129.90, accompanies breads, potato balls, grissini, carrots and portobello mushrooms – there is option with vegan cheese, for the same price. You can include additional, such as seafood, and harmonize with drinks.
Av. Brig. FARIA LIMA, 196. Pinheiros, tel. (11) 91018-9842, @dengocoColates. Wed. The Sat., from 19h to 22h. Up to 2/8

Nelita

Chef Tássia Magalhães presents her new tide menu, served at the counter. With 15 steps, it costs $ 590. The sequence features recipes such as ravioli stuffed with sweet and fermented tomatoes, covered with ganache de foie gras and wrapped in chicken broth, and Dim Sum stuffed with smoked eggplant.
R. Ferreira de Araújo, 330, Pinheiros, West Region, @neita.restaurant

Tan tan

The bar, elected the 31st best in the world for 50 best, has just renewed the cocktail letter. Named Pour Hibition, she addresses the era of prohibition of alcohol and features nine creations. Libertine (R $ 45) takes Yuzu, fig leaf, moonshine, dry white red, jabuticaba red and liquor Drambuie. Alcohol without alcohol, the surplus (R $ 35) mixes carqueja mix (a herb), mate, white grape juice, rice vinegar and zero rum of the house.
R. Fradique Coutinho, 153, Pinheiros, West region, @tantannb

events

Dome

Listening Bar receives wine producer Niko Duran, from Vinas Mora, a renowned winery of Croatia. He will be on site to sell wines in a bowl and bottle. Among them, the red Kaamen, produced with Babic’s unique installment grapes. To accompany, chef Gabriela Rodrigues prepares special recipes on the date.
R. Major Sertório, 452, Vila Buarque, Central Region, @domobarsp. Wed. (18), from 19h

Naturebas Fair

The fair, on the 21st and 22nd, has a session and chat of the documentary “Contra Etiqueta”, by journalist and sommelier Catalan Clara Isamat, on the natural wine market, on the 18th. During the exhibition, will be tasted Spanish natural wines selected by Isamat, accompanied by cheeses, sausages and breads.
Curtain Cineclub – r. Araújo, 62, Republic. @feiranaturebas. Wed. (18), at 19:30. Ingr.: R $ 195

Imakay

The Japanese restaurant celebrates six years and brings together six chefs, such as Pablo Inca (Cora) and Lucas Yogui (cure), who join the new sushi bar chef, Neto Fonseca, to create a seven -step menu (R $ 347). There are recipes like tuna with curd, layu and crispy tomatoes and lula’s hedgehog rimoni, watercress salad and fried garlic chips.
R. Urussui, 330, Itaim Bibi, West region, @imakayrestaurante. Wed. (18), from 19h. Reservations by tel. (11) 3078.7786

Maní

Helena Rizzo and Willem Vandeven receive Nigerian chef Joké Bakare, from Chishuru, a restaurant in London with an Eight-Stage Michelin Menu, for $ 790. Among the recipes prepared by Bakare, elected last year chef of the year by the National Restaurant Awards, are Ekuro, Frame Bean Cake on Steam with pumpkin seed pesto and scotch bonnet pepper sauce.
R. Joaquim Antunes, 210, Jd. Paulistano, tel. (11) 3085-4148, @manimanioca. Mon (16) at 19:30. Reservations via restaurantmanmani.com.br, tel. (11) 97473-8994 or [email protected]

Tail

The luxury bar at the Rosewood Hotel welcomes the Bartenders Daniela Prado and José Ángeles, from Mexican Tlecan. On Tuesday (17), the clientele can prove drinks such as Tascalate Sour, prepared with chiapas tascalate (traditional corn -based drink), fermented cocoa, lemon juice, agave syrup, egg white and mezcal.
R. Itapeva, 435, Bela Vista, central region, @rosewoodsaopaulo. Ter. (17), at 20h

Trench

The bar welcomes the Standing Sushi Bar team to prepare sushi to accompany the drinks. Among the requests are the sealed tuna nigiri duo, marinated in shoyu and child finished with Kewpie, Karasumi and Layu (R $ 30). To drink, there are copyright like Inari (R $ 45), which takes Bourbon with clarified genmaic, lemon, toasted rice caramel and genmaican tincture. Luiz Felippe Mascella presents Tsuki (R $ 42), with sake, gin, barley sochu, marsala wine and shissô bitter.
R. Regô de Freitas, 441, Vila Buarque, Central Region, @ao.rego. Wed. (18), from 19h

Santana Bar

Gabriel Santana, elected Bartender of the Year by the best of São Paulo – Gastronomy 2024, receives Daniela Prado and José Ángeles, from Mexican Tlecan, the third best bar in North America for the 50 best and 20th best in the world. The bartenders pair prepares drinks focused on the Mezcal and brings to the country drinks from the original letter, such as the glued jump, based on Agave’s fermented juice, pineapple milk punch, coconut water, mezcal spadin with coconut -oil Fat Wash. On the same day, they make a master-class at 4 pm, with reservations for stakeholders.
R. Joaquim Antunes, 1,026, Pinheiros, West region, tel. (11) 99105-6699, @_santanabar. Mon (16), from 18h

Seat261

Cassia Campos and Daniela Bravin receive chefs Cadu Evangelisti and Giovanna Gava, from the Restaurant Broca, on the 14th. They take dishes such as the caulian calendar with garlic butter, Macadamia Rames and Half-Casso Cheese (R $ 36) and Tongue Taco, served with Guasaca, Anticuchera Salsa, Casa Picles, Pickles Purple and Quinoa Furikake (R $ 38). The sommelières feature wines in cup and bottle to accompany.
R. Benjamin Egas, 261, Pinheiros, West region, @headquarters261. Sat. (14), from 15h

Corner

Chef Vitor Sobral, founder of the Portuguese restaurant, comes to the country and prepares a harmonized dinner, on the 18th. The meal features dishes such as cod in the oven with tasting pork belly with baked onion cream and corn bread. It costs $ 429.
R. Joaquim Antunes, 197, Jardim Paulistano, West Region, @tasadaesquinasp. Wed. (18), at 20h. Reservations by tel. (11) 3262-0033 or get in