Cuisine(s)
Brazilian
Price Scale
$$
Description

Chef Emme Ribeiro Collins entered the restaurant game only because her parents had decided to close their longtime University District hangout, Tempero do Brasil, meaning the loss of the kitchen space that enabled her catering and private chef gigs, not to mention her unofficial second home. Now at Alcove she offers a play on petiscos, Brazil’s tradition of tiny snacks, several nights a week. Her version takes a few liberties, namely some slightly larger entrees and smaller sides, but large, small, and medium plates hit some serious high notes: juicy seared chicken heart skewers, yuca fries, salt cod fritters, a whole branzino fried in manioc flour, and feijão—black beans braised at length with beef and pork belly with flavors so savory they feel like the main event. And though Collins's pay-in-advance set menu has vanished, in matters of feijoada things remain constant: the famed stew of pork and black means is served just one Sunday a month—reservations mandatory, still prepaid, and a bargain at $35.

Meal Times
Dinner
Good to Know
Reservations
Good For
Private Parties
Location