{"id":7771,"date":"2023-11-24T06:02:54","date_gmt":"2023-11-24T09:02:54","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=7771"},"modified":"2023-11-23T18:19:39","modified_gmt":"2023-11-23T21:19:39","slug":"chef-raquel-amaral-e-responsavel-pela-reestruturacao-do-cardapio-do-restaurante-barto","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-raquel-amaral-e-responsavel-pela-reestruturacao-do-cardapio-do-restaurante-barto\/","title":{"rendered":"Chef Raquel Amaral \u00e9 respons\u00e1vel pela reestrutura\u00e7\u00e3o do card\u00e1pio do restaurante Bart\u00f4"},"content":{"rendered":"<p><em>Ao mesmo tempo que passa por uma profunda mudan\u00e7a, o estabelecimento localizado na 409 Sul manteve pratos c\u00e9lebres<\/em><\/p>\n<p>Apesar de ter sido apresentada como cearense \u2013 \u201ceu s\u00f3 nasci em Fortaleza e com 18 dias fui levada para o Rio de Janeiro\u201d -, a chef Raquel Amaral, que participou do <em>Masterchef Profissional<\/em> ao lado de Babi Fraz\u00e3o, vencedora da competi\u00e7\u00e3o, \u00e9 mesmo brasiliense desde que aportou aqui 25 anos atr\u00e1s. Raquel abandonou uma carreira em ag\u00eancia de publicidade: \u201ceu n\u00e3o poderia passar o dia em frente ao computador\u201d, lembra ela, que optou por viver de gastronomia quando passou a vender marmita na pandemia.<\/p>\n<p>Desde meados deste m\u00eas ela responde pela reestrutura\u00e7\u00e3o do card\u00e1pio do Bart\u00f4, um mix de restaurante, loja de vinhos e lounge, que funciona a noite no primeiro andar do Bloco C da 409 Sul. N\u00e3o se trata apenas da gourmetiza\u00e7\u00e3o da casa nascida em Goi\u00e2nia, mas de uma mudan\u00e7a profunda na marca, que nunca se definiu por uma cozinha caracter\u00edstica. Chegou em 2014 como Bartolomeu e trouxe sim forno a lenha e parrilla onde eram assados leit\u00e3ozinhos \u00e0 pururuca, um requinte na cidade.<\/p>\n<p><strong>\u00cdcones no fogo<\/strong><\/p>\n<p>Oito anos mais tarde, a casa de assados encolheu o nome para Bart\u00f4 e concentrou a dire\u00e7\u00e3o exclusiva nas m\u00e3os do empres\u00e1rio Jo\u00e3o Paulo Ara\u00fajo, que manteve alguns pratos c\u00e9lebres proclamando o lema \u201clenha, brasa e vinhos\u201d. Alguns \u00edcones foram mantidos, como o bacalhau pil pil e o arroz de pato, que agora \u00e9 individual e vem com parma crocante, ambos finalizados no forno \u00e0 lenha, informa a chef Raquel, que foi apresentada ao restaurateur por uma amiga comum.<\/p>\n<div id='gallery-1' class='gallery galleryid-7771 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-raquel-amaral-e-responsavel-pela-reestruturacao-do-cardapio-do-restaurante-barto\/image-15-1\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-15-1.png\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-15-1.png 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-15-1-300x225.png 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-15-1-768x576.png 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-15-1-550x413.png 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-15-1-230x173.png 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-raquel-amaral-e-responsavel-pela-reestruturacao-do-cardapio-do-restaurante-barto\/image-14-1\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-14-1.png\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-7774\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-14-1.png 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-14-1-300x225.png 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-14-1-768x576.png 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-14-1-550x413.png 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/image-14-1-230x173.png 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-7774'>\n\t\t\t\tSteak tartar com focaccia.  Cr\u00e9dito: Liana Sabo\/CB\/D.A Press \n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/chef-raquel-amaral-e-responsavel-pela-reestruturacao-do-cardapio-do-restaurante-barto\/whatsapp-image-2023-11-23-at-15-42-38-1\/'><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/WhatsApp-Image-2023-11-23-at-15.42.38-1.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-7773\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/WhatsApp-Image-2023-11-23-at-15.42.38-1.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/WhatsApp-Image-2023-11-23-at-15.42.38-1-225x300.jpeg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/WhatsApp-Image-2023-11-23-at-15.42.38-1-800x1067.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/WhatsApp-Image-2023-11-23-at-15.42.38-1-550x734.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/11\/WhatsApp-Image-2023-11-23-at-15.42.38-1-230x307.jpeg 230w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-7773'>\n\t\t\t\tBrie com crispy de tomate. Cr\u00e9dito: Liana Sabo\/CB\/D.A Press \n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Pra come\u00e7ar h\u00e1 deliciosas sugest\u00f5es, como bocados de boursin com crispy de tomate, bals\u00e2mico e abobrinha curada (R$ 28, seis unidades); damasco com brie e parma na lenha (R$ 52) e croquete de costela com queijo, servido com mostarda escura e vinagrete (R$ 49). O steak tartar de fil\u00e9-mignon \u00e9 preparado na mesa pela chef \u00e0 frente do cliente (R$ 69) e vem acompanhado da focaccia artesanal t\u00edpica da casa assada no forno \u00e0 lenha e coberta com alecrim.<\/p>\n<p><strong>Pratos novos<\/strong><\/p>\n<p>Entre as novidades ainda h\u00e1 uma pupunha com ragu de cordeiro no molho verde cremoso e coalhada seca; polvo na brasa com risoni de lingui\u00e7a diavolo e lim\u00e3o servido com pasta de piment\u00e3o assado e p\u00e9talas de cebola (R$ 75) e pernil su\u00edno com quinoa ao alho e glac\u00ea de beterraba (R$ 68), al\u00e9m do Picadinho Bart\u00f4 com arroz, ovo estalado, pur\u00ea r\u00fastico e salada de couve (R$ 55).<\/p>\n<p>A casa serve almo\u00e7o e jantar de ter\u00e7a a s\u00e1bado. Domingo, o almo\u00e7o vai at\u00e9 \u00e0s 16h. Reservas pelo telefone 3442-1169.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ao mesmo tempo que passa por uma profunda mudan\u00e7a, o estabelecimento localizado na 409 Sul manteve pratos c\u00e9lebres Apesar de ter sido apresentada como cearense \u2013 \u201ceu s\u00f3 nasci em Fortaleza e com 18 dias fui levada para o Rio de Janeiro\u201d -, a chef Raquel Amaral, que participou do Masterchef Profissional ao lado de Babi Fraz\u00e3o, vencedora da competi\u00e7\u00e3o, [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":7772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[326],"tags":[432,356,945,338],"class_list":["post-7771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes","tag-barto","tag-cardapio","tag-chef-raquel-amaral","tag-restaurante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Raquel Amaral \u00e9 respons\u00e1vel pela reestrutura\u00e7\u00e3o do card\u00e1pio do restaurante Bart\u00f4 - Liana Sabo<\/title>\n<meta name=\"description\" content=\"Chef Raquel Amaral \u00e9 respons\u00e1vel pela reestrutura\u00e7\u00e3o do card\u00e1pio do restaurante Bart\u00f4. 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