Chef Alex Atala's Dalva e Dito, which officially opened last night with a cocktail party, is, most definitely, THE restaurant opening of the season.
Construction was very delayed - months and months, if not even a year! - and in that time, expectations grew tenfold.
Only a mere steps away from his flagship D.O.M., Dalva e Dito aims to serve ultra-perfected Brazilian comfort food. Simple food made by a huge brigade (70 cooks!) under the direction of Frenchman Alain Poletto, in an ultra-expensive and equipped kitchen (the restaurant reportedly cost 6 million reais, or more than 2 million dollars).
Dalva e Dito's open kitchen has very separate food stations, including one entirely devoted to sous vide.
Waiters have been trained to serve the dishes - big, family-style portions - and carve meats tableside, in the traditional French manner. The signature dish is the roast chicken, roasted to perfection in what Atala calls "the Ferrari of roasters", a Rotissol rôtissoir flewn in from France.
The space is nothing short of beautiful. Modern, but not in a tired all-white minimalistic way. Very Brazilian, but not in a folksy or tacky way. Hats off to designer Marcelo Rosenbaum. I especially like the terrace shaded by ferns and the bold wall art showing tropical birds in the downstairs bara.
The bar serves finger food, with a communal table.
To see photos of Dalva e Dito, just click here.
Edited by AlexForbes, 14 January 2009 - 08:22 AM.