"D.O.M. has put Brazilian fine dining on the map, in a country where “fine” once meant only French or Italian. Here, the focus is on ingredients and flavors that predate the colonial Portuguese arrival. Ants, jambú—a mouth-numbing Amazonian plant—and a sour sauce made with fermented cassava called tucupi are staples on the eclectic tasting menus. The atmosphere is formal, with white tablecloths and suited sommeliers, but never stuffy. Daily lunch options strip back the formality with familiar Brazilian food like fish or filet mignon, with all the regular sides: rice, beans, sautéed potatoes, kale fried in bacon, and banana milanese." - tome morrissy swan
Sandro Portaluri