Supertsar chef Alex Atala's carnivorous venture into VIla Madelena is a surefire sign the neighborhood's culinary offerings are catching up to its artistic ones. His laidback steakhouse grills underdog cuts – coxão mole (lower round), acem (neck) – from Brazil's top cattle farm, Beef Passion, and dishes up other meat-centric main courses in panelas (cast-iron pans).
The daily executive lunch (R$59) comes with salad, rice, beans, farofa (toasted cassava flour) and some of the best fried manioc (yuca) you'll ever have – and it's all-you-can-eat! Our fraldinha (part short loin, flank and bottom sirloin) was stunning, so don't be afraid to go big here.