{"id":152,"date":"2016-07-15T16:00:52","date_gmt":"2016-07-15T19:00:52","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=152"},"modified":"2016-07-15T17:55:04","modified_gmt":"2016-07-15T20:55:04","slug":"carne-na-brasa","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/carne-na-brasa\/","title":{"rendered":"Carne na brasa"},"content":{"rendered":"

Dois anos depois de abrigar butique de carnes numa lojinha da 114 Sul, a grife Chicago Prime abre, ter\u00e7a-feira, um restaurante na ponta do Bloco C da mesma quadra com ampla sele\u00e7\u00e3o de cortes black angus e algumas novidades, como o corte alto do fil\u00e9 mignon, chamado lomo, a costela su\u00edna BBQ e o pur\u00ea de batata com casca e wasabi, semelhante ao que Ana Carolina Chaer, a propriet\u00e1ria, comeu no Morton`s Steakhouse, de San Diego, a mais importante rede de parrillas do mundo.<\/p>\n

Com capacidade para 140 pessoas sentadas 80 na parte t\u00e9rrea e 60 na sobreloja (com op\u00e7\u00e3o de reserva para festa), o novo endere\u00e7o vai privar a clientela de desfrutar o jardim, que vinha sendo invadido com mesinhas e cadeiras, t\u00e3o ao gosto do fregu\u00eas. \u201cTem gente lamentando n\u00e3o poder comer mais embaixo da \u00e1rvore\u201d, comenta a restauratrice.<\/p>\n

Amplia\u00e7\u00e3o<\/h2>\n
\"\"<\/a>
Ana Carolina Chaer trouxe para o Brasil a experi\u00eancia de 11 anos em Miami<\/figcaption><\/figure>\n

 <\/p>\n

A maior parte das mesas, no entanto, ficam na parte externa, no v\u00e3o entre os blocos. E antes do fim do ano, ter\u00e1 surgido um filhote em \u00c1guas Claras. Em parceria com um s\u00f3cio, os fundadores do Chicago Prime pretendem abrir loja na galeria Max Home & Mall, em outubro. Ano que vem est\u00e1 prevista a terceira loja na Pra\u00e7a de Alimenta\u00e7\u00e3o do Plaza Norte, novo point que est\u00e1 sendo constru\u00eddo na 110\/111 Norte.<\/p>\n

Inicialmente, Chicago Prime identificava a venda de cortes premium embalados a v\u00e1cuo e a rotisseria, na qual eram preparados pacotes customizados, como o fil\u00e9 de cada dia, ou assados prontos como frango, codorna, lingui\u00e7a e picanha maturada. Ali, Alexandre Val\u00e9rio, marido de Carolina Chaer, empregava o conhecimento adquirido no Emp\u00f3rio de Carnes, que funcionou por 20 anos na 206 Norte. De l\u00e1, levou para a Asa Sul o experiente a\u00e7ougueiro Ailton Nunes, capaz de desossar at\u00e9 asinha de frango.<\/p>\n

Case <\/i>de sucesso<\/h2>\n

\u201cA demanda surgiu com os espetinhos de balc\u00e3o\u201d, conta Carolina, lembrando que as pessoas pegavam cerveja ou refri no dispenser e ficavam em p\u00e9 degustando os grelhados. Com a instala\u00e7\u00e3o de uma parrilla a lenha nos fundos da loja (Bloco B) se fez necess\u00e1rio o conforto de mesa e cadeira. Os bifes ancho, que sai por R$ 59,90 e de chorizo por R$ 49, ambos com 350g cada, lideram os pedidos.<\/p>\n

Antes mesmo de completar um ano, a marca j\u00e1 se posicionava entre os melhores lugares da cidade para comer um bom grelhado. Qual \u00e9 o segredo? \u201cPrimeiro atender as demandas reprimidas dos clientes e em segundo lugar, pesquisar muito o mercado especializado em carnes\u201d, afirma Ana Carolina Chaer que, do alto de seu 1,59 cm, comanda toda a opera\u00e7\u00e3o, inclusive a elabora\u00e7\u00e3o do card\u00e1pio, sem nunca ter sido chef. Ela \u00e9 mestre em gest\u00e3o empresarial, \u00e1rea na qual trabalhou por 11 anos em Miami. Cartas de vinhos e de cervejas especiais est\u00e3o na casa nova que funcionar\u00e1 segunda-feira, das 18h \u00e0s 24h; de ter\u00e7a a s\u00e1bado, das 12h \u00e0s 24h e domingo e feriados, das 12h \u00e0s 17h. Telefone: 3256-2187.<\/p>\n

 <\/p>\n

\"\"<\/a>
Fotos: Zuleika de Souza\/CB\/D.A Press<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Dois anos depois de abrigar butique de carnes numa lojinha da 114 Sul, a grife Chicago Prime abre, ter\u00e7a-feira, um restaurante na ponta do Bloco C da mesma quadra com ampla sele\u00e7\u00e3o de cortes black angus e algumas novidades, como o corte alto do fil\u00e9 mignon, chamado lomo, a costela su\u00edna BBQ e o pur\u00ea de batata com casca e […]<\/p>\n","protected":false},"author":54,"featured_media":153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nCarne na brasa - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/carne-na-brasa\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carne na brasa - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Dois anos depois de abrigar butique de carnes numa lojinha da 114 Sul, a grife Chicago Prime abre, ter\u00e7a-feira, um restaurante na ponta do Bloco C da mesma quadra com ampla sele\u00e7\u00e3o de cortes black angus e algumas novidades, como o corte alto do fil\u00e9 mignon, chamado lomo, a costela su\u00edna BBQ e o pur\u00ea de batata com casca e […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/carne-na-brasa\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2016-07-15T19:00:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-07-15T20:55:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/07\/CBPFOT110720161029.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"531\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Liana Sabo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Liana Sabo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Carne na brasa\",\"datePublished\":\"2016-07-15T19:00:52+00:00\",\"dateModified\":\"2016-07-15T20:55:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/\"},\"wordCount\":549,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2016\\\/07\\\/CBPFOT110720161029.jpg\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/carne-na-brasa\\\/\",\"name\":\"Carne na brasa - 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