"Chef Gabriela Barretto (who also runs the hip Futuro Refeitório) evokes extreme flavors and textures from cooking over wood and charcoal fires. Her homey restaurant, Chou, boasts an excellent backyard patio perfect for warm nights, and dining in the convivial, charming atmosphere is like going to a good friend’s cookout. Barretto serves cassava cooked over charcoal with sea salt and fresh marjoram; fresh clams and orzo pasta with preserved lemon; and grilled octopus with sweet paprika and lemon. Dishes often emerge still smoking from the grill." - Rafael Tonon
Chou
