Perched just above the main dining room of Berimbau Brazilian Table on 36th Street in New York City, the new second floor of Berimbau’s listening room feels like stepping into a different rhythm entirely, where food, design, and music move in perfect sync.
The dining room second floor grand opening wasn’t just an event; it was a statement of evolution, positioning Berimbau as something far beyond a restaurant. Perfectly curated through design and thoughtfulness, the upstairs of Berimbau is a true cultural destination. The space itself is striking. A sweeping tropical wallpaper with a modern Brazilian touch. A baby grand Yamaha piano stood as both centerpiece and invitation, setting the tone for what the room was meant to become: immersive, intentional, and alive.
Vinyl Records at the Berimbau Listening Room
Meanwhile, the energy came fully to life through the evening’s live performance by Daddy Rabbit NYC. It was an exceptional and transformative performance. Daddy Rabbit brought together world-class musicians across jazz, soul, funk, and beyond into one fluid, electric experience. The result was magnetic. Guests weren’t just watching a performance; they were inside it, and the music moved through the room with a kind of intimacy that felt rare for New York.
Full Bar and Atmosphere at Berimbau
Generally, the atmosphere was complemented with a menu that felt equally thoughtful and expressive. The lobster rigatoni stood out immediately. Buttery rich, indulgent, and perfectly balanced, with tender lobster woven into each bite. The tomato crudo offered a fresh counterpoint, bright and minimal, letting the ingredients speak cleanly and confidently.
Served before the star of the show, the chicken croquettes were both playful and memorable, served tucked into branded egg cartons. It made for a small but impactful detail that added personality to the experience. Crisp on the outside and deeply savory within, they were the kind of bite that lingered. Meanwhile, the polvilho crocante delivered a nostalgic nod to Brazilian snacking culture, light, airy, and subtly cheesy, although it was vegan.
The menu is rooted in traditional Brazilian cuisine, but approached with a contemporary sensibility that feels distinctly New York. It opens with a series of small plates designed for sharing, an invitation to settle in and stay awhile.
Berimbau Bar Second Floor
Next, what made the night resonate wasn’t just any one element; it was the cohesion: the food, the design, the music, the energy. Everything spoke the same language. Their Brazilian Social Hour is perfect for any occasion.
No plate arrives in isolation. The fruity and foam-filled cocktails add texture and balance, reinforcing the idea that Brazilian cuisine is as much about composition as it is about flavor. The bar program complements the kitchen effortlessly. I tried a caipirinha for the first time that night.
Although I had never had a caipirinha before, I was glad to experience something new. The realization felt almost surprising. It arrived simply: a short glass, crushed ice, muddled lime, and a generous pour of cachaça. No garnish, trying too hard, no unnecessary flourish. Just intention.
Certainly, the first sip was sharper than expected, in the best way. Bright, citrus-forward, slightly bitter from the lime peel, then softened by sugar before opening into something deeper and more complex. During the cachaça, a Brazilian spirit distilled from fresh sugarcane juice, carries a grassy, almost earthy note that sets it apart from rum. It lingers differently.
Berimbau’s Famous Caipirinha
There’s a kind of honesty to a caipirinha. Furthermore, it doesn’t hide behind syrups or layers of flavor; it’s built on balance. Lime, sugar, spirit. That’s it. And yet, it feels complete.
Additionally, what makes it even more compelling is the cultural weight. The caipirinha isn’t just a cocktail; it’s Brazil’s national drink, deeply tied to the country’s agricultural roots and history with sugarcane. Traditionally, it’s made fresh to order, and the limes are muddled by hand. This gives each glass a slightly different character depending on who’s making it and how heavy-handed they are with the press. It’s imperfect in a way that feels intentional.
Drinking one for the first time doesn’t feel like trying something new; it feels like being let in on something. A ritual that’s been repeated for generations, now distilled into a single glass. And once you understand it, it’s hard to go back to anything overly complicated.
Although more than anything, the restaurant succeeds in creating a sense of occasion. It was equally suited for a lively group dinner, but also perfect for an intimate night out. In either case, the experience felt communal at its core. Plates were shared, flavors were layered, and time seemed to stretch just a bit longer than expected.
Nevertheless, in a city saturated with restaurants and nightlife concepts, Berimbau manages to be something rarer. Not just a place you go out to. A place where, once you arrive, you stay, and you experience.
Berimbau Guests and Atmosphere
Berimbau’s listening room is now open at their location on 36th Street. It’s a must for all visitors, locals, and returning guests of the restaurant.
