Dalva e Dito opened Jan. 16 in São Paulo

[AlexForbes]

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 January 14, 2009 by AlexForbes (log)

[Ronaldoebt]

What did you eat there Alexandra?

Do you have the menu from there?

[AlexForbes]

Hi, yes, I ate there, first at the bar, then the main dining room. I posted photos of the dishes and of the restaurant itself, plus a complete report, online.

In English, HERE.

In Portuguese, HERE.