Those who’ve been to this beloved Brazilian joint are already privy to the bevy of flavors that we crave whilst writing this. For those who haven’t – we're happy to introduce a soon-to-be-favorite dish at the West Village’s Berimbau.Those who’ve been to this beloved Brazilian joint are already privy to the bevy of flavors that we crave whilst writing this. For those who haven’t – we're happy to introduce you to a soon-to-be-favorite dish over at the West Village’s Berimbau.
“Picanha” may be an unfamiliar term, but there’s something instantly relatable (but totally adventurous) about this traditional Brazilian plate. This rare cut of prime top sirloin arrives cooked to succulent perfection then nestled up next to some time-honored toppings. Drizzle some of the house-made vinaigrette on each bite of steak for some serious flavor. Or fill up heartily with a spoonful of rice and black beans. Our favorite part? The toasted yucca flour with bacon, called “farofa” in Brazil. Sprinkle it over just about anything for an extra helping of tasty texture. Then polish it all off with an order of yucca fries (complete with cilantro-garlic mayo) and a couple caipirinhas for an authentic treat. Pro-tip:Don’t forget to say “Obrigado!” on the way out. It means “Thank You” in Portuguese and the sentiment will be coming straight from a happy set of tastebuds.
Add Mandioca frita (fried yucca), $4
Pao de Queijo (Brazilian Cheese bread), $6.95
Feijoada, $22.95; Extra serving sides, $7.95
Guava Caipirinha, $10
Monday - Thursday, 11:30 a.m. to 11 p.m.
Friday - Saturday, 11:30 a.m. to 12 a.m.
Sunday, 11:30 a.m. to 10 p.m.