Brazil is a diverse country. Its population is a blend of European, African, Middle Eastern, Asian, and indigenous people.
When I first heard of the restaurant Bossa Nova, the song “The Girl from Ipanema” came to mind. The Bossa Nova style of music came about in the 1950s and 1960s in Brazil and became popular all over the world. This eatery, Bossa Nova, is yet another addition to the Hell’s Kitchen area of New York City, and it brings authentic Brazilian cuisine for New Yorkers to enjoy. The food at Bossa Nova is down to earth, home style cooking, with seemingly unlimited flavors, textures, and colors. This cuisine, influenced by Brazil’s diverse cultures and ethnic groups, creates a delightful culinary experience. The setting is casual, the prices fair, and the service is warm and friendly.
Bossa Nova’s menu is comprised of an almost endless array of traditional and regional Brazilian food with rice and black beans and a potato-like root, mandioca, to accompany the different types of meats, fish, and chicken. The food is heavy and delicious with colorful and tasty ingredients. The complicated, thick stew, fijoada, made with spices, black beans, beef tripe, and pork knuckles, served over greens and rice, slow cooked in clay pots is available on Fridays and Saturdays, is an experience by itself.
When I first heard of the restaurant Bossa Nova, the song “The Girl from Ipanema” came to mind. The Bossa Nova style of music came about in the 1950s and 1960s in Brazil and became popular all over the world. This eatery, Bossa Nova, is yet another addition to the Hell’s Kitchen area of New York City, and it brings authentic Brazilian cuisine for New Yorkers to enjoy. The food at Bossa Nova is down to earth, home style cooking, with seemingly unlimited flavors, textures, and colors. This cuisine, influenced by Brazil’s diverse cultures and ethnic groups, creates a delightful culinary experience. The setting is casual, the prices fair, and the service is warm and friendly.
Bossa Nova’s menu is comprised of an almost endless array of traditional and regional Brazilian food with rice and black beans and a potato-like root, mandioca, to accompany the different types of meats, fish, and chicken. The food is heavy and delicious with colorful and tasty ingredients. The complicated, thick stew, fijoada, made with spices, black beans, beef tripe, and pork knuckles, served over greens and rice, slow cooked in clay pots is available on Fridays and Saturdays, is an experience by itself.
