Brazilian Food in America Is About to Get More Exciting | Eater
"An upcoming upscale New York restaurant from a Brazilian tasting-menu chef that will merge Brazilian cooking techniques with locally sourced American ingredients to present a modern, ingredient-focused fine-dining experience; the menu is expected to highlight little-known native products and processes (fermented cassava, pupunha palm heart, Paraná mushrooms) and to challenge common U.S. stereotypes about Brazilian cuisine." - Rafael Tonon
