{"id":1979,"date":"2017-12-29T07:10:29","date_gmt":"2017-12-29T09:10:29","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1979"},"modified":"2017-12-28T17:04:14","modified_gmt":"2017-12-28T19:04:14","slug":"costela-e-chope-novo-point-no-pier-21","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/costela-e-chope-novo-point-no-pier-21\/","title":{"rendered":"Costela e chope, novo point no Pier 21"},"content":{"rendered":"

Uma cidade que adora carne e tem grande parte de seus moradores oriundos do Nordeste pode aderir de bom grado a um corte eminentemente ga\u00facho, mas n\u00e3o exclusivo, que \u00e9 a costela. Extrair dela todo o sabor que a minga (como \u00e9 conhecida a parte dianteira do boi) pode dar \u00e9 uma arte para profissional. Caso do chef cosmopolita Tonico Lichtsztejn (de origem polonesa, nascido em Paris e radicado em Bras\u00edlia), dono do 400quatrocentos (410 Norte). \u00c9 ele quem assina o card\u00e1pio do CowTainer, casa aberta no Pier 21, cujo nome faz refer\u00eancia ao ingrediente principal do menu, costela de vaca, cow em ingl\u00eas, e \u00e0 arquitetura de cont\u00eainers. As duas palavras batizam o local.<\/p>\n

\"Est\u00fadio<\/a>
Est\u00fadio Criativo\/Divulga\u00e7\u00e3o. Trilogia de costela e chope do CowTainer.<\/figcaption><\/figure>\n

Experi\u00eancia<\/strong><\/p>\n

\u201cAceitei a proposta porque tem a ver com minha experi\u00eancia. Depois de assar toneladas e toneladas de costela bovina, me orgulho de criar a trilogia, o destaque da casa\u201d, diz Tonico. Trata-se de um mix de tr\u00eas cortes da mesma costela, mas com sabores e texturas diferentes. Ela vem \u00e0 mesa numa t\u00e1bua com tr\u00eas chopinhos que variam todos os dias. Na carta, um deles, por\u00e9m \u00e9 fixo: o Beira Bier. N\u00e3o por acaso, n\u00e3o fosse Marcelo Dantas, filho do conhecido Chiquinho do Beirute, um dos dois s\u00f3cios do CowTainer. O outro \u00e9 M\u00e1rcio Schettino, propriet\u00e1rio do vizinho Emp\u00f3rio Santo Ant\u00f4nio, aberto no Pier desde 2001.<\/p>\n

Al\u00e9m da trilogia (R$ 46,90), voc\u00ea pode pedir a por\u00e7\u00e3o de costela assada (500g por R$ 60 e 1kg por R$ 98), acompanhada de p\u00e3o de alho (ingrediente muito presente nos assados), tomate defumado, ab\u00f3bora caramelizada, p\u00e9talas de cebola, batata r\u00fastica com alecrim e molho cremoso exclusivo. J\u00e1 o ragu de costela finalizado com o caldo e a cerveja IPA sai por R$ 39,90, com tomate confit e ervas e pur\u00ea de mandioca.<\/p>\n

 <\/p>\n

\"Est\u00fadio<\/a>
Est\u00fadio Criativo\/Divulga\u00e7\u00e3o. Croquete de costela do CowTainer.<\/figcaption><\/figure>\n

Sorvete com crispy de carne<\/strong><\/p>\n

A deliciosa e cal\u00f3rica cozinha n\u00e3o se encerra nos assados (tem ainda de peixe e de frango) e no rod\u00edzio de guarni\u00e7\u00f5es, entre elas, pa\u00e7oca de costela, mandioca cozida com manteiga de garrafa e alho assado. Vai at\u00e9 croquetes, de carne de costela \u00e9 claro, misturados \u00e0 massa de mandioca em mais uma receita imbat\u00edvel de Tonico, que acompanha a execu\u00e7\u00e3o do seu card\u00e1pio diariamente.<\/p>\n

O exigente chef estipulou o tempo de preparo da costela para oito a 10 horas antes da finaliza\u00e7\u00e3o no char broiler. At\u00e9 na sobremesa, o inesquec\u00edvel corte se faz presente. O petit g\u00e2teau de banana e sorvete de chocolate vem salpicado de crispy. Voc\u00ea j\u00e1 sabe de qu\u00ea! Funciona todos os dias, a partir das 12h. Telefone: 3251-2121.<\/p>\n

O blog deseja a todos um saboroso ano novo!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Uma cidade que adora carne e tem grande parte de seus moradores oriundos do Nordeste pode aderir de bom grado a um corte eminentemente ga\u00facho, mas n\u00e3o exclusivo, que \u00e9 a costela. Extrair dela todo o sabor que a minga (como \u00e9 conhecida a parte dianteira do boi) pode dar \u00e9 uma arte para profissional. Caso do chef cosmopolita Tonico […]<\/p>\n","protected":false},"author":57,"featured_media":1983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nCostela e chope, novo point no Pier 21 - 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\/costela-e-chope-novo-point-no-pier-21\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Costela e chope, novo point no Pier 21 - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Uma cidade que adora carne e tem grande parte de seus moradores oriundos do Nordeste pode aderir de bom grado a um corte eminentemente ga\u00facho, mas n\u00e3o exclusivo, que \u00e9 a costela. 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