On Saturday night, I spent the perfect evening with my friend Jasmyn at Berimbau Brazilian Table, where we were transported from the cold, hostile streets of Midtown to an immersion in the culture, flavor, artistry, and hospitality of Brazil. Berimbau’s inventive cocktails, delicious food, brilliant design, and wonderfully joyous atmosphere brightened our winter blues. It has that touch of New York magic that separates a good dining experience from an unforgettable one.

The night began with a warm welcome from General Manager Gilson Val, who exclaimed “Tonight, we will treat you like family”, setting the tone for the rest of the evening. I have eaten at many restaurants in the city, but the service at Berimbau was the most heartfelt, passionate, and enthusiastic I’ve ever experienced. When each drink landed on our table, the bartender walked over to explain how our drinks were made. Our server, Gil, and the rest of the team checked in on us often to make sure we were having the absolute best possible experience. Gil even ordered drinks he instinctively knew we’d love (he was right), and our server, with superhuman hearing, caught us quietly debating an additional dish we didn’t end up ordering, and surprised us by bringing it out anyway.

Before dinner, we were given a tour of Berimbau’s stunning upstairs party room. This space, newly opened, will without a doubt be used to host the coolest private events in the city. A hand painted mural of the Brazilian rainforest lines the walls. The room features handcrafted Brazilian furniture and woodwork made from materials imported directly from Brazil. The highlight though, is the state of the art record player complete with thousands of records made by Brazilian music artists. To attend a party there would be a DREAM!

The restaurant and private party area’s designs are inspired by Brazilian Midcentury Modernism, which features warm woods, terrazzo floors reminiscent of Ipanema’s mosaic sidewalks, bejeweled, handwoven lampshades, and forest green upholstery. On the main floor, David Jose’s wave murals bring motion and color to the walls, while at the entrance, Justin Amrhein’s 3D installation evokes Brazil’s rolling hills and themes of environmentalism. Artwork from Waxamani Mehinako, an Indigenous Brazilian artist, preserves Mehinako tribal graphics and celebrates Brazil’s native cultures. 

Berimbau’s story began in 2009, when founder Mario de Matos opened the original West Village location. In 2024, the restaurant expanded to Midtown, allowing for a larger space, more design-forward space, and an updated menu. De Matos worked closely with artists and craftspeople to create a place where guests could fully experience Brazilian culture through the art on the walls, the furniture they sit on, the music they hear, and, of course, the food and drinks. His mission has always been simple: bring the spirit of Brazil to New York City. And he absolutely did.

Berimbau’s beverage program, led by bartender Pedro Bezerra, was a highlight of the night. Every drink came with a passionate explanation of its ingredients, flavors, and cultural inspirations, which somehow made them taste even better. The menu at Berimbau was created by  Executive Chef Victor Vasconcelos, and it features modern takes on classic Brazilian dishes.

We were seated next to New York’s first Caipirinha Bar, a beautifully decorated space dedicated to Brazil’s national cocktail and hosting “Brazilian Social Hour.” The entrance also features Barbosa, a chic jewelry boutique by designer Jacqueline Barbosa, showcasing pieces inspired by Brazilian artistry.

The passion and energy of the entire Berimbau team made me want to book a flight to Brazil!

HERE’S WHAT WE GOT:

DRINKS: 

SOLAR: Grey Goose L’Orange, passion fruit, tangerine, cumaru syrup, lemon

This was Berimbau’s take on a Pornstar Martini, but better. Tart, bright, and topped with the most delicious candied lychee! 

NEBLINA: Mijenta tequila, lime, agave, ginger beer, passion fruit–mango foam

“Neblina” means fog, so the foam made sense. The sweet-tart mango top, combined with Tajín (my favorite), tasted like a tropical vacation in a glass.

BICA: Grey Goose, lemon, espresso, pistachio, Mr. Black coffee liqueur

Hands down the best espresso martini I’ve ever had. The lemon twist gave it an unexpected complexity. My friend said it tasted like a Dubai chocolate bar. Never had one, but I’m sure it’s great.

SAUDADE: Cachaça amburana, quebra-queixo syrup, cardamom bitters, cashew-lychee foam, crushed cashews

Inspired by a Brazilian jawbreaker candy, unique, creamy, bright, and balanced with coconut and lime. 

APPETIZERS:

Pão de Queijo: Brazilian Cheese bread with Ricotta and brown butter herb dip

The crispiest, gooey-est, most satisfying Brazilian cheese bread I’ve ever had and completely gluten-free thanks to tapioca flour. We dipped it in everything.

Hamachi Ceviche: hamachi, cajá citrus sauce, espellete pepper, dill

Bright, citrusy, fresh, with cajá sauce and espelette pepper. Perfect with cheese bread. I love ceviche, and this one was exceptional.

MAINS:

Bobó de Siri: crab, coconut & dendê broth, onion, bell pepper, yuca cream, rice, farofa

Comforting, hearty, and perfect for colder weather. This was like a more complex, Brazilian-inspired take on shrimp and grits.

Moqueca: halibut, shrimp, calamari, mussels, coconut milk & dendê broth, rice, dendê farofa

A Bahia-style seafood stew. Warm, fragrant, and completely delicious.

Red Snapper: fresh hearts of palm salad & cream, zucchini, urucum

Light, flavorful, and cooked to perfection.

DESSERTS: 

Bolo de Mandioca: caramelized yuca cake, coconut flakes, cupuaçu cream

My favorite dish of the entire night. I would return just for this. 

Chocolate Bolo with Paçoca Ice Cream: Chocolate cake, Paçoca ice cream

Rich, velvety, and the perfect sweet finish.

Thank you, Berimbau, for delivering an experience that was as vibrant and joyful as Brazil itself. We left with the perfect amount of whimsy, inspiration, and liquid courage to hit the karaoke bar after. A perfect night out starts at Berimbau!