Restaurant owned by the chef and butcher Renzo Garibaldi whose flagship is the beef subjected to seasoning
The visit begins at Bone behind the scenes: the dry room, with huge pieces of meat hanging in the drying phase; the artisan sausage cellar; and the impressive cellar that collects 380 labels including reds, whites and sparkling wines, curated by the sommelier Ernesto Arahata.
First branch of the award-winning Lima Osso restaurant, by Peruvian Renzo Garibaldi (17th on the list of 50 Best in Latin America), the open house at Itaim, this week, has several attributes and a statement of contemporaneity: grilled, morcillas and roasted palm hearts, side by side to the side, while in the “earth fire”, the barbecue, hang a red cabbage, a leek, a head of broccoli and an impressive cut of pork shoulder. Proof that meat and vegetables there receive the same treatment.
or chef and butcher Renzo Garibaldi is one of the celebrities of Peruvian cuisine. He has been visiting Brazil for years and has become the consultant of the Cór restaurant in São Paulo, which specializes in meat. It has now taken root – and is expected to spend some time in the city, before heading to Miami, where the group will open its second branch in Osso (the partnership also sees the participation of Alexandre and Guilherme Mora, of Cór, as well as a investor).
Osso’s business is meat – beef, pork, fish and poultry – but the focus is on beef dry age, for the concentration of flavor. Chorizo (R $ 120), ancho (R $ 140), strip roast (R $ 150) or Osso prime (R $ 300) are chosen. And also the drying time, 30 days (R $ 30.00 per 100g), 60 days ($ 40, per 100g) or premium beef (R $ 48.00 per 100g).
The preparations are divided between the grids, commanded by a woman, Isabel Italla; a very strong Josper Spanish oven; and fire on the ground. And then there are the stoves, where the rice comes from, like the bone marrow, very tasty, and the “udon aeropuerto” (R $ 135), a dish “where everything in the fridge goes” – well, in the fridge of Bone there are large shrimps, cubes of meat, mushrooms, vegetables, soy sauce …
The menu imported from the matrix brings small local adaptations. There are excellent appetizers, such as sea bass ceviche, fried calamari and Peruvian corn, with tiger milk made from smoked vegetables from Josper (R $ 60). Another good option is carpaccio with avocado puree and acevichada sauce, a ceviche mayonnaise, a Nikkei classic (R $ 75).
Highlight, wagyu prime, subjected to 50 days of seasoning, roasted on the grill, arrives on a board, sliced, with a pink interior and a delicate crust. It costs R $ 300. It can be served with pupunha, grilled vegetables, corn parrilleiro …
During the week, the executive lunch menu offers chorizo, fish, marinated chicken or roasted eggplant, with salad, rice, jam and a glass of wine or beer (R $ 150).
Service
Bone
Where is it: Rua Bandeira Paulista 520, Itaim Bibi.
Operation: 12: 00/15: 30 and 19: 30/23: 00 (Sat. 12: 00/23: 30; Sun. 12: 00/18: 00).
Source: Terra
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