{"id":3844,"date":"2020-02-28T09:03:10","date_gmt":"2020-02-28T12:03:10","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=3844"},"modified":"2020-02-27T19:16:24","modified_gmt":"2020-02-27T22:16:24","slug":"novidades-gastronomicas","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/novidades-gastronomicas\/","title":{"rendered":"Novidades gastron\u00f4micas"},"content":{"rendered":"<p>Aberto ano passado no Brasil 21, o restaurante Uai Comida Brasileira mudou o servi\u00e7o com apenas oito meses. Redirecionamento no comando da opera\u00e7\u00e3o entrega a casa aos chefs Myriam Carvalho e Victor Andr\u00e9, que j\u00e1 fazem parte do staff do complexo e cuidam agora do menu que apresenta um destaque por dia. Vaca atolada, \u00e0s segundas-feiras; moqueca de peixe, \u00e0s ter\u00e7as: porchetta \u00e0s quartas e rabada com agri\u00e3o, \u00e0s quintas.<\/p>\n<p>Na sexta-feira, n\u00e3o pode faltar a tradicional feijoada oferecida no buf\u00ea, que sai por R$ 65, o quilo. De sobremesa, pudim de leite, manjar de coco, doce de leite e musse de chocolate, al\u00e9m de doces em compota. De brinde, vem o caf\u00e9 coado com rapadura. Funciona de segunda a sexta, das 12h \u00e0s 15h. Telefone: 3218-4700.<\/p>\n<h2>Mudan\u00e7a<\/h2>\n<p>Mauro Calishman, antigo s\u00f3cio do Uai e ex-integrante do grupo Jorge Ferreira, mudou de mala e cuia para o grupo hoteleiro comandado por Rodrigo Sanchez, que tem como joia da coroa o Hotel Nobile Su\u00edtes Monumental, fincado na Quadra 4 do SHN. L\u00e1, na qualidade de gerente de opera\u00e7\u00f5es, Calishman dar\u00e1 um sopro novo no restaurante Rocks Grill, \u201cainda no m\u00eas de mar\u00e7o\u201d, informa.<\/p>\n<h2>Massa fresca<\/h2>\n<figure id=\"attachment_3845\" aria-describedby=\"caption-attachment-3845\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3845\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837-200x300.jpg 200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837-768x1152.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837-683x1024.jpg 683w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837-550x825.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203837-230x345.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-3845\" class=\"wp-caption-text\">Cr\u00e9dito: RAYAN RIBEIRO\/Divulga\u00e7\u00e3o. Favas Contadas. Anelli di formaggio fresco con alla amatriciana<\/figcaption><\/figure>\n<p>Praticante de menu executivo desde o ano passado, o restaurante \u00c0 Mano (411 Sul) renovou a proposta de almo\u00e7o, que em italiano se chama mezzodiorno, com deliciosa sugest\u00e3o de pasta fresca. Como o anelli (foto) recheado de queijo e alho-por\u00f3 servido com molho amatriciana (tomate, bacon, cebola, manjeric\u00e3o e pimenta). Outra pedida \u00e9 escalopinho de fil\u00e9-mignon ao molho de pimenta verde com feij\u00e3o branco. De entrada, voc\u00ea pode degustar o tartar de robalo com vinagrete de manga e end\u00edvias. O doce \u00e9 uma musse de chocolate com morangos e lim\u00e3o siciliano. O trio entrada\/principal\/sobremesa sai por R$ 75. Telefone: 3245-8235.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aberto ano passado no Brasil 21, o restaurante Uai Comida Brasileira mudou o servi\u00e7o com apenas oito meses. Redirecionamento no comando da opera\u00e7\u00e3o entrega a casa aos chefs Myriam Carvalho e Victor Andr\u00e9, que j\u00e1 fazem parte do staff do complexo e cuidam agora do menu que apresenta um destaque por dia. Vaca atolada, \u00e0s segundas-feiras; moqueca de peixe, \u00e0s [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":3846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Novidades gastron\u00f4micas - 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\/novidades-gastronomicas\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Novidades gastron\u00f4micas - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Aberto ano passado no Brasil 21, o restaurante Uai Comida Brasileira mudou o servi\u00e7o com apenas oito meses. Redirecionamento no comando da opera\u00e7\u00e3o entrega a casa aos chefs Myriam Carvalho e Victor Andr\u00e9, que j\u00e1 fazem parte do staff do complexo e cuidam agora do menu que apresenta um destaque por dia. Vaca atolada, \u00e0s segundas-feiras; moqueca de peixe, \u00e0s [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/novidades-gastronomicas\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2020-02-28T12:03:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2020\/02\/CBNFOT240220203841.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\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=\"2 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\\\/novidades-gastronomicas\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"Novidades gastron\u00f4micas\",\"datePublished\":\"2020-02-28T12:03:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/\"},\"wordCount\":332,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2020\\\/02\\\/CBNFOT240220203841.jpg\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/\",\"name\":\"Novidades gastron\u00f4micas - Liana Sabo\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2020\\\/02\\\/CBNFOT240220203841.jpg\",\"datePublished\":\"2020-02-28T12:03:10+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/#breadcrumb\"},\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/novidades-gastronomicas\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2020\\\/02\\\/CBNFOT240220203841.jpg\",\"contentUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2020\\\/02\\\/CBNFOT240220203841.jpg\",\"width\":800,\"height\":533,\"caption\":\"Cr\u00e9dito: VieAir Produ\u00e7\u00f5es\\\/Divulga\u00e7\u00e3o. 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