BreakFastLogoThere’s a distinct beachy vibe when you step into Berimbau do Brasil. The walls are decorated with vibrantly-colored paintings of seaside scenes. Carefree Brazilian pop music fills the air. The restaurant evokes nostalgia for the sunshine-filled country—so much so that our Brazilian colleague remarked that it reminded him of Rio de Janeiro.

Berimbau’s menu of traditional, classic dishes is also a great primer for the cuisine. Breakfast starts with an açai bowl, made from açai berries native to South America ($10.95). The frozen pulp is blended with banana, creating a cool, smoothie-like treat that makes for a sweet-tooth-approved start to the morning.

Crepes made with tapioca flour are another breakfast staple. The thin pancakes have a coarse exterior but a chewy texture similar to mochi. In Brazil, they are stuffed with whatever your heart desires. Berimbau serves a “camarão” (shrimp) crepe stuffed with bouncy bits of shrimp and a zesty cream sauce made with hearts of palm ($13.95).

In Brazil, tapioca crepes can be stuffed with practically anything. Berimbau serves one with shrimp and a sauce made from heart of palm. (Samira Bouaou/Epoch Times)
In Brazil, tapioca crepes can be stuffed with practically anything. Berimbau serves one with shrimp and a sauce made from heart of palm. (Samira Bouaou/Epoch Times)

Also made with tapioca flour, the classic pao de queijo are small breads filled with gooey cheese ($6.95). The restaurant bakes them to order, so they arrive at your table extremely hot. The aroma of Parmesan envelops you as you eat the bite-sized pão—ever so satisfying.

Pao de Queijo, or Brazilian cheese bread. (Samira Bouaou/Epoch Times)
Pao de Queijo, or Brazilian cheese bread. (Samira Bouaou/Epoch Times)

Berimbau do Brasil
43 Carmine St. (between Bedford & Bleecker streets)
West Village
BerimbauNYC.com
212-242-2606

Brunch hours:
Saturday & Sunday
11:30 a.m.–4 p.m.