Rio's roaster

For years the property was coveted by tourists, of course, but also by the Cariocas in search of a beautiful meal in one of the most privileged points of Rio. Guanabara Bay, the Pão de Açúcar and even the Cristo Redentor embrace the large hall. But the crisis that struck the city made
The restaurant closes and this whole scenario stays in memory. Only nostalgia is over. After an intense work and investment that revolves around R$ 10 million, the noblest point of the Aterro do Flamengo is back. Under the command of Jair Coser, the RIO’S ASSADOR opened the doors reliving the best of the traditional meat rotation.

That's right. In addition to the return of the so traditional immobile – now recaptured with textures of wood, stones and rustic decoration that refers to the so traditional roasters of the south of the country with the right to an elegant ceiling that values natural light and also the recovery with right to colors and contour of the garden originally designed by Burle Marx -, it is also a return to the past of the owner Jair Coser. Owner of Corrientes 348, with units in Marina da Glória and Barra, his Jair is also the founder of the Fogo de Chão network, responsible for remodeling the concept of castor by valuing the meats and drying the accompaniments and other complements.

This concept is also applied to the complete rotation of the Rio’s Assador. The fresh salads, sauces and accompaniments that form the buffet – which also brings Jamón Serrano sliced in the hour and a selection of Brazilian artisanal cheeses – are created by chef Daniel Morais, with passes through the restaurants kitchens of the Hotel Belmond Copacabana Palace. But the stars even circle the hall on skewers and boards. Classics such as Nappy, Picanha, Cupim, Lamb's Palette, Ancho Steak, among others share space with noble cuts such as the Tomahawk - piece that unites rib and entrecott -, Chorizo steak, Shoulder Steak and French Rack
lamb. Also make room for the rib that spends almost 10 hours baking until it comes cutting into your plate.

Those who are not carnivores also have a time at Assador Rio’s. Chef Daniel created three a la carte dishes with fish. Salmon reaches the ideal point and is flanked by Risoto de Cevadinha and Couve Flor. The filet of pirarucu accompanies couscous salad to passion fruit vinaigrette and grilled asparagus. Finally, the yellow hake is escorted by grilled vegetables and a delicious tapenade of olives with pineapple.

An extensive and complete wine list complements the program. Those who prefer drinks, the house has set up a bar with a beautiful selection of distillates including the two cachaças produced especially for the Assador Rio’s. The white girl spends six years in peanut barrels while the aged one gains complex color, aromas and flavors after spending 13 years in oak barrels.

Finish the raid by exploring the desserts of the house. The Three Leches brings very wet lo bread with red fruit. On the other hand, Trio de Mousses combines the flavors of white chocolate with red fruit jam, milk with chocolate and half-yellow shavings with cocoa. Finally, another beautiful option is the Cream Trio Brulée in vanilla flavors, Sicilian lemon and sweet milk. A toast to Rio!

Addresses: Av. Infante Dom Henrique s/n° - Aterro do Flamengo

Timetable: Seg a sat, 12 to 11:30. Dom, from 12:00 to 9:00.

Tel.: 2018-3235

Social network: Website

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