Jan 14, 2009
Chef Alex Atala's Dalva e Dito, officially launched this week, 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.
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 - 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 (pictured above).
The restaurant has a very big bar serving finger food, with a communal table:
Here are the chefs: Alain Poletto (left) and Alex Atala.
Dalva e Dito:
Rua Padre João Manuel, 1.115, Jardins, 3064-6183
More Atala on this blog:
Alex Atala serves Amazonian ingredients to Spanish chefs at D.O.M.
Interview with chef Alex Atala