Chef Jefferson Rueda's casual temple of swine is a wonderful descent into all things pork. Delicious and decadent specialties such as porco san zé (R$48 per person) offer the full treatment, carved from an eight-hour whole slow-roasted hog and served in perfectly crispy/decadently succulent squares with side dishes such as tutu de feljão (beans thickened with cassava flour). Heart-stoppingly satisfying.
But there's so much more! Pork belly with crispy guava, pork croquettes, pork bolognese pasta, all manner of smoked sausages, pork sushi with black tucupi; if it comes from a pig, it's done up here and done up oh so right! There's craft beer, good wines and creative cocktails to wash down all that pig. Reserve ahead. Hot Pork, an offshoot gourmet hot dog takeaway, has opened two blocks away.
