Pours for Fire
The Cellar
Our wine list is curated specifically for fire-grilled Brazilian cooking. Big reds with the tannin to stand up to picanha. Crisp whites that cut through cheese bread and lamb. Sparkling that resets the palate between courses.
Ask any server for the current list — we rotate seasonally and feature a different “pour of the week” by the glass.
By Category
The natural partner to fire-grilled meat. Our reds lean structured and full-bodied — Malbec, Cabernet, Syrah, Tannat. Always built to stand up to picanha and lamb.
Pair with: Picanha · Fraldinha · Lamb · Pork Ribs
Brighter wines that cut through cheese bread, cheese, chicken, and the salad bar. Crisp acidity is the priority.
Pair with: Salmon Moqueca · Chicken · Salad Bar · Cheese Bread
For celebrations, palate-cleansers between meats, or because Tuesday is also a day. House Brut, Prosecco, and a small selection of Champagne by the bottle.
Best for: Aperitif · Between courses · Celebrating
Finish strong. Tawny port with chocolate cake. Late-harvest white with flan. Vintage port with cheese.
Pair with: Flan · Chocolate Cake · Cheese course
Three pours, one glass at a time — guided through a category. Excellent for first-timers exploring South American wines, or anyone who can't decide between reds. Ask your server.
roducers and vintages rotate. The categories above are stable — the specific bottles change with availability and season. Ask any server for the current list, or request a recommendation based on what you’re eating.
The Bar
Twelve spirit categories on the back bar — from Brazil’s national spirit Cachaça to single
malt Scotch. Neat, on the rocks, or built into a cocktail.
Brazilian sugarcane spirit — the soul of every Caipirinha. We stock both unaged (silver) and barrel-aged (amber) expressions.
American bourbons and ryes — Kentucky to Tennessee. Sippers and old-fashioned builders.
Highland, Speyside, Islay. Smoky and sherried. Neat, with water, or one ice cube.
From clean rye-based Polish to American craft. House martinis, mules, and cocktails.
London Dry classics and contemporary botanical-forward expressions. For dry martinis and G&Ts.
Blanco, reposado, añejo. From margarita workhorses to sipping-quality añejos.
Caribbean light and dark rums. Daiquiris, mojitos, sippers.
Cognac and Armagnac. The classic after-dinner drink.
Italian pomace brandy. Bright, fragrant, traditionally served after dinner.
Liqueurs — Amaro, Chartreuse, Cointreau, herbal and fruit. For cocktails or sipping.
Tawny, ruby, vintage port. Madeira. Late-harvest selections. Pair with desserts or cheese.
Stirred, shaken, dirty, dry, vodka or gin. Olives or twist. Built to your spec.
Don't Skip the Caipirinha
Quick Guide
The biggest, boldest cuts call for the biggest, boldest reds — full-bodied Malbec, Cabernet, or Tannat.→ South American reds
Bacon-wrapped chicken or Salmon Moqueca call for whites with acidity — Sauvignon Blanc, Albariño.→ Crisp whites
Tawny port with chocolate cake. Late-harvest white with flan. Brandy or grappa as a finisher.→ Port · Dessert wine
Ready
Reserve a table or walk into the bar — either way, the bartender’s standing by.