TECHNIQUE
We believe that solid fundamentals are the key to gaining access to great food. When you master the techniques, when it becomes implicit, you are free to let your imagination work and attempt new things. The starting point is always the setting of a good foundation.
To cook properly it is important to use well the available time and prepare what you can early. Cutting with the right technique is very important and set the basis for beautiful dishes.
This Quinoa Salad has enough protein for a wild cat and no meat. For the veggie fans out there, we have a full menu for you. Just let us know.
This London Broil with Truffled Fries is a special for meat lovers. Carefully selected and cleaned, this Premium cut is as tender and juicy as they come.
The Traditional French Salad perfectly executed. Here you can see our variation with the perfectly seared fresh Tuna. Do you want to know how we did it ?
ABOUT
Chef Victor Oliveira has had many influences in his culinary techniques and tastes. Early on his life when cooking at home with his grandmother he learned about the Brazilian, Portuguese, Lebanese and traditional French cuisine. Later on, with some proper training at the Miami Culinary Institute, the Floridian influence started to show on spices and dishes. The Chef has added Mexican and Cuban influences that came to fruition very naturally.
VICTOR OLIVEIRA
The kitchen is a warm place, a place of memories and comfort, it is a place where family meets and the starting point for unforgettable days.
Throughout my career as an engineer I could never think that I would eventually be able to dedicate time to the kitchen and being myself the basis for these good memories to others and to my own family.
It was a fortune to have done so well in one career that I was able to start another one that is equally fulfilling.
Salt & pepper, good cod fish with olive oil and potatoes, white rice, the traditional Brazilian feijoada, grilled steaks, tabule, crêpes suzette; these are not cooked ingredientes into dishes, they are made of cooked love that goes to the pan and flows taste and happiness.
I cook joy and receive family, there is nothing better. And, when I have the privilege to do it for the public, I try to do the same that I do at home, with the added professional posture, so they can also have those moments together of joy and passion.
Victor Oliveira
Our SOUP
The variety of soup is really exciting. There is a soup for every occasion and one for every taste. They may not be as popular as they once were not so long ago, but that's because they have not been made special enough. If done right, no dish can beat this tasty meal. Chef Oliveira and his crew love soup and we make a variety of them.
18$
12$
9$
Our SPECIALITIES
For every taste there is a dish. These are some of the house favorites, popular dishes frequently requested and always in our production line. There is no doubt that "the customer is always right" and here you can see why.
The Matignon that garnishes this chicken dish is sometimes more desired than the chicken itself.
One of the house's favorite. Homemade Mayonnaise and diced Chicken can never go wrong.
Very fresh clams, straight from the Ocean to the dish, cooked to perfection with a little bacon.
TESTIMONIAL
If there is something Chef Oliveira pounds on is proper technique. He is solid, and it shows everytime we it his food.
As a model I had the opportunity travelled to many different countries and taste different cultures. It is amazing how he [Chef Oliveira] can express that international vibe in his food.
I am very fond of my German Cuisine and I did not give the Chef too much credit. Yet, his taste won me over and I just love it. Since my first visit we have become good friends and every time I go to the USA I must visit his cuisine.
