The New York Times – “Diner’s Journal”
Frank Bruni
REVIEWING BRASSERIO CAVIAR AND BANANA:
The Marriage of those (fried plaintain) strips and (caviar) tapioca made for an engrossing interplay of tastes and a perfect compliment to a caipirinha, a cocktail made with sugar, lime, and cachaça, which is a Brazilian spirit distilled from sugar cane. I ordered mine with a premium brand of cachaça, Beleza Pura. It went down fiery but smooth.