One of the most celebrated names in the gastronomic scene in São Paulo in recent times, Tássia Magalhães started early in the kitchen.
Born in Guaratinguetá, in the Vale do Paraíba region, the young chef graduated from the Hotel Escola Senac in Campos do Jordão at just 19 years old and established his place in restaurants of national and international renown.
After spending time in the confectionery area of the extinct Pomodori, a prestigious Italian establishment at Itaim Bibi, Tássia packed her bags and traveled around Europe with internships in emblematic houses.
The highlights are the Danes geranium with three Michelin stars; Kadeau exponent of New Nordic gastronomy; amass , celebrated for its sustainable initiatives; and the sophisticated confectionery summerbird .
Back on Brazilian soil and after being part of some national ventures, Tássia is now a partner and chef at Nelita a restaurant in Pinheiros, opened in May 2021, featuring signature Italian cuisine with sophisticated and bold dishes.
Away from the stoves of the house, Tássia also tries other flavors for Sao Paulo and around the world: it is the case of New York a favorite North American city for Brazilians recently visited by the young chef.
Next, check out tips on where to eat well in the Big Apple through the eyes – and taste – of chef Tássia Magalhães:
Ci Siamo
Italian from the group of restaurateur Danny Meyer, the Ci Siamo opened in late 2021 in Manhattan West. I visited the house in April 2022 and from the decor to the dishes, I thought the restaurant was amazing.
It’s a more casual place and at lunch it’s always crowded. My highlights are the entrees and pastas, such as Pizza Bianca ($15), which features anchovies, salsa verde and aioli; the caramelized onion pie ($25) and the casarecce pasta ($25), which comes with guanciale, cherry tomatoes and chilli.
It is worth noting that the restaurant is headed by a woman, Hillary Sterling, a chef who has been doing a very nice job.
440 West 33rd Street, Suite 100, New York, NY / Tel: (212) 219-6559 / Opening hours: Monday through Friday 12:00 pm to 3:00 pm and Saturdays and Sundays from 11:30 am to 2:30 pm; dinner every day between 17:00 and 22:00.
wildair
Located on the Lower East Side, the wildair It’s not new, but it was one of the highlights of my last visit to NYC.
The proposal is a wine bar, which is attached to Contra, an acclaimed restaurant in the city that works only with a tasting menu.
In addition to great wine label options, they have a menu with food to share that is simply wonderful, such as the scallop crudo with shitake, dashi, radish and capers ($19) and the mille-feuille cannoli ($15). ).
142 Orchard Street, New York, NY / Tel: (646) 964-5624 / Hours of Operation: Dinner Tuesday through Saturday from 5:00 pm to 11:00 pm.
rezdôra
O rezdôra It’s a little Italian in the Flatiron District. Opened for three years, in the first year it received a star from the Michelin Guide and, now in 2022, it maintains the distinction.
Led by the chefs Stefano Secchi and David Switzer , the rustic Italian restaurant is always packed and brings to New York the flavors of the Italian region of Emilia-Romagna. It is very worth knowing.
27 East 20th Street, New York, NY / Opening hours: Monday from 5:30 pm to 10:30 pm; Tuesday to Friday from 12:00 to 14:30 and from 17:00 to 22:20; Saturday and Sunday from 11:30 am to 2:30 pm and from 5 pm to 10:30 pm.
Lysee
Also in the Flatiron District, the Lysee is a boutique confectionery that works with desserts as if they were jewelry – and it is already “pop” in the city.
It is a Franco-Korean initiative run by chef Eunji Lee and the interesting thing is that the creations are arranged as if they were collections.
Highlight for the Flatiron (US$ 17), choux with vanilla cream, dulce de leche and feuilletage (puff pastry) and the Petit Jardin (US$ 15), a tart with calamansi cream, pineapple marmalade and Thai basil and coconut. .
Go for me: it’s worth the visit.
44 East 21st Street, New York, NY / Hours of Operation: Thursday through Sunday from 12pm to 6pm.
Source: CNN Brasil
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