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Capincho
Seasonal Brazilian
Porto Alegre runs on churrascarias, so a restaurant quietly building its name on fiercely seasonal cooking from Brazil's far south reads as a quiet act of defiance. The menu starts from familiar ground, then wanders, pairing carpaccio with rhubarb, tucking crab into Creole corn empanadas, and finishing chicken hearts with black garlic emulsion scooped up on flatbread. The 50 Discovery list has taken notice of the chef's work here.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
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16-hour ribs
“There are some outstanding 16-hour ribs, in case you’re wondering, but it doesn’t take the menu long to stray into less familiar terrain.”
The 50 -
Beef carpaccio with rhubarb
“That might mean beef carpaccio with rhubarb and watermelon, a crab and Creole corn empanada, or pan-fried chicken hearts with black garlic emulsion, scooped up with a grill-blistered flatbread.”
The 50 -
Crab and Creole corn empanada
“That might mean beef carpaccio with rhubarb and watermelon, a crab and Creole corn empanada, or pan-fried chicken hearts with black garlic emulsion, scooped up with a grill-blistered flatbread.”
The 50 -
Pan-fried chicken hearts
“That might mean beef carpaccio with rhubarb and watermelon, a crab and Creole corn empanada, or pan-fried chicken hearts with black garlic emulsion, scooped up with a grill-blistered flatbread.”
The 50
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