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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.

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