{"id":821,"date":"2016-12-16T08:00:50","date_gmt":"2016-12-16T10:00:50","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=821"},"modified":"2016-12-15T18:02:57","modified_gmt":"2016-12-15T20:02:57","slug":"o-pub-the-old-barr-muda-cardapio","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/o-pub-the-old-barr-muda-cardapio\/","title":{"rendered":"O pub The Old Barr muda card\u00e1pio"},"content":{"rendered":"
\"\"<\/a>
Bolinhos de carne seca sobre mousseline de batata e aromas de pequi<\/figcaption><\/figure>\n

Sete anos e oito meses depois de inaugurado no antigo Bras\u00edlia Alvorada Hotel (ex-Blue Tree), \u201cnos moldes de como seria o lugar preferido de Ernest Hemingway se pudesse viver na cidade\u201d, como disse Jorge Ferreira, seu saudoso idealizador, o The Old Barr ganha novo card\u00e1pio, composto de entradas, petiscos, sandu\u00edches e pratos principais. No couvert, pasta de alho tostado com batata-doce, castanha de pequi e azeite temperado com pimenta-do-reino e cesta de p\u00e3es do dia.<\/p>\n

As receitas sa\u00edram da lavra do chef executivo do hotel, agora Royal Tulip, Elizio Correa, em parceria com o chef M\u00e1ssimo Battaglini, s\u00f3cio do Evo Buffet e do Club do Chef de Belo Horizonte. A dupla se esmerou na elabora\u00e7\u00e3o dos pratos (bacalhau, risoto, frango, fil\u00e9-mignon e picanha grelhada), mas chegou ao \u00e1pice nos petiscos. Confiram: pastel de moqueca de bacalhau com geleia de pimenta; costelinha su\u00edna com redu\u00e7\u00e3o de mela\u00e7o de cana picante; bolinho de carne seca sobre mousseline de batata e aromas de pequi e picanha em tiras na chapa, acompanhada de batata bolinha e manteiga caf\u00e9 de paris.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sete anos e oito meses depois de inaugurado no antigo Bras\u00edlia Alvorada Hotel (ex-Blue Tree), \u201cnos moldes de como seria o lugar preferido de Ernest Hemingway se pudesse viver na cidade\u201d, como disse Jorge Ferreira, seu saudoso idealizador, o The Old Barr ganha novo card\u00e1pio, composto de entradas, petiscos, sandu\u00edches e pratos principais. No couvert, pasta de alho tostado com […]<\/p>\n","protected":false},"author":54,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-821","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"yoast_head":"\nO pub The Old Barr muda card\u00e1pio - 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\/o-pub-the-old-barr-muda-cardapio\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"O pub The Old Barr muda card\u00e1pio - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Sete anos e oito meses depois de inaugurado no antigo Bras\u00edlia Alvorada Hotel (ex-Blue Tree), \u201cnos moldes de como seria o lugar preferido de Ernest Hemingway se pudesse viver na cidade\u201d, como disse Jorge Ferreira, seu saudoso idealizador, o The Old Barr ganha novo card\u00e1pio, composto de entradas, petiscos, sandu\u00edches e pratos principais. No couvert, pasta de alho tostado com […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/o-pub-the-old-barr-muda-cardapio\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2016-12-16T10:00:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/12\/CBPFOT121220161068.jpg\" \/>\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=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"O pub The Old Barr muda card\u00e1pio\",\"datePublished\":\"2016-12-16T10:00:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/\"},\"wordCount\":215,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2016\\\/12\\\/CBPFOT121220161068.jpg\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/o-pub-the-old-barr-muda-cardapio\\\/\",\"name\":\"O pub The Old Barr muda card\u00e1pio - 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