During NYFW FW26, we kicked off the season by having dinner at Berimbau Brazilian Table in Midtown. Although we were there during the Winter, it is such a vibe to be in a spot where it feels like endless Summer, has great vibes, and an incredible menu that showcases Brazilian cuisine that is vibrant along with cocktails that will keep you coming back. We sat down with owner Mario De Matos to find out about this restaurant, its sister location in the West Village, and to know what we should order on our next visit!
ATHLEISURE MAG: Mario, we had an incredible meal during NYFW at Berimbau Brazilian Table in Midtown. Before we delve into the restaurant, can you tell us a bit about your background, how you came to the restaurant industry and why after launching the original location in the West Village that you wanted to open a second location?
MARIO DE MATOS: My connection to hospitality started very early in my life. My father owned a small bakery and grocery shop in Brazil, and as a kid I often helped him there. During school vacations we would leave the house at five in the morning, which felt brutal at the time, but it placed me right in the middle of customer service from a very young age. My father liked to keep me at the counter interacting with customers. Because I was young, people were naturally warm and patient with me, and I ended up building many relationships with the regulars who came into the shop. Looking back, that early exposure to hospitality shaped the way I understand service and human connection today.
In 2000, while studying law in Brazil, I came to New York to visit my sister and study English for what was supposed to be six months. Instead, I fell in love with the city and found my way back into restaurants, working in pizzerias and neighborhood spots across the city. I was very curious about the industry and eager to learn, and along the way I was fortunate to meet mentors who helped guide me.
After nearly a decade of working in restaurants, I began to seriously dream about opening a place of my own. In 2009 I had the opportunity to open Berimbau with a partner, and that was the beginning of my journey as a restaurateur. Opening the second location years later felt like a natural evolution. The original West Village restaurant has a very special history, and the Midtown location allowed us to introduce Brazilian culture to a new audience while continuing to refine what Berimbau represents today.
AM: Can you tell us about Executive Chef Victor Vasconcelos - his background in terms of where he trained, kitchens he worked in, and how he came to Berimbau Brazilian Table?
MDM: Chef Victor is from São Paulo, Brazil. He began his career in 2001 under the mentorship of renowned Chef Laurent Suaudeau at Chef Suaudeau Escola da Arte Culinária, Brazil’s first culinary arts school. He later coached Brazil’s top candidates for the Bocuse d’Or competition, leading his team to first place in Latin America and 15th place globally in 2017. After moving to California, Chef Victor earned a Michelin Bib Gourmand for his former restaurant, Caboco, which he opened with restaurateur Bill Chait. At Berimbau Brazilian Table, he brings his expertise home, crafting a menu that elevates traditional Brazilian cuisine through refined technique and a contemporary lens. When the 36th St location opened, he began as a consulting chef and quickly became our Executive Chef.
AM: What is the meaning behind the name Berimbau Brazilian Table?
MDM: The Berimbau is a traditional Brazilian instrument used in capoeira, the Brazilian martial art. For us, it represents the rhythm, spirit, and culture of Brazil. The idea behind Berimbau Brazilian Table is to create a place where guests feel transported and welcomed into a space the celebrates the many layers of our home.
AM: What are the flavors, spices, and ingredients that are indicative of Brazilian cuisine?
MDM: Our cuisine is very diverse, but there are a few ingredients that really define it. Yuca is a staple that can be transformed into many things (farofa, flour, dessert). And cajá and tapioca as well.
AM: For those coming to the Midtown location, what can you tell us about the vibe, ambiance, and the interiors?
MDM: The Midtown location has the same welcoming spirit as the West Village, but with a bit more flair. Our furnishings all draw inspiration from the organic elements of Brazil, and the art features a diverse group of artists from different regions. We wanted the space to reflect the richness of everything Brazil has to offer. We try to curate an inviting, lively, and easy going atmosphere.
AM: Are there differences between the Midtown and the West Village location?
MDM: The West Village location is more intimate, and Midtown is larger, more of a culinary and cultural hub for Brazil in the heart of the city. It’s designed to accommodate group dining, business lunches, and more elevated experiences while still carrying the same Brazilian spirit.
AM: For 36th St, what are 3 items For the Table that you would suggest that we have in mind for Lunch?
MDM: I would recommend the Dadinho, Pastel, and Coxinha.
AM: What are 3 mains that we should have in mind for Lunch?
MDM: Picanha Burger, Galinhada, Milanesa.
AM: Tell us about the Executive Lunch.
MDM: Because we are located in Midtown, we’re surrounded by offices and hotels, so we wanted to create something perfect for business meetings or quick lunches with colleagues. Our Executive Lunch is a two-course prix fixe menu featuring starters like Pão de Queijo or Broccolini, followed by mains such as Steak Salad or a Feijoada Plate. Guests can also add desserts like Sorbet or Pudim de Limão.
AM: What are 3 desserts that you suggest that we should think about to end our meal?
MDM: The Bolo de Mandioca is one of our classics, while Brigadeiro is a true Brazilian delicacy. Also the Mousse de Maracujá.
AM: For Dinner, what are 3 For the Table options that we should have in mind when coming in with friends and family?
MDM: Camarão na Cahcaca, Ceviche, and Mandioca da Casa.
AM: What are 3 Mains for Dinner that you suggest?
MDM: Strogonoff, Moqueca, and Red Snapper.
AM: Tell us about the Picanha Feast as we saw people ordering this and it seems very popular!
MDM: The Picanha Feast serves about three people, and features the top sirloin cap, a beloved cut of Brazil. It’s grilled under open flames until tender and then served table side, where Chef Victor slices it then lays it over farofa. Served with a side of a baby gem salad, broccolini rice, and hand cut fries, it makes for a delicious experience.
AM: We also noticed that you have vegan options in the menu as well. Can you tell us about these dishes?
MDM: We always want everyone to feel included at the table, so we made sure to feature vegan options. Brazilian cuisine lends itself well to plant-based cooking because many of our ingredients are vegetable-forward. For the Moqueca Vegana, it features a tucupi and coconut milk base with plantain and okra plantain, while our Feijoada Vegana replaces pork with tofu and market vegetables but keeps all the traditional flavors.
AM: Tell us about the Brazilian Social Hour and what would cocktail and 2 dishes from this menu be that we should enjoy?
MDM: Brazilian Social Hour is from Mon-Fri from 4 pm – 7 pm. It’s a time for guests to unwind and enjoy our stadium seating and Caipirinha Bar. One of my favorite pairings is the Negroni made with Amazzoni Gin from Brazil, great with Beet Tartare and our Pão de Queijo with pulled pork and bacon.
PHOTOGRAPHY COURTESY | Serafina Marketing
Read the MAR ISSUE #123 of Athleisure Mag and see THE ART OF THE SNACK | Berimbau Brazilian Table in mag.
