This isn't the place for anyone who only values filet mignon. Chefs Fabrício Lemos and Lisiane Arouca, of the award-winning Grupo Origem, revive family recipes and put the spotlight on sometimes underrated or forgotten ingredients. Chicken hearts, for instance, become the filling of a sandwich with queijo do reino. Gizzards are pressure-cooked and served with couscous farofa. For these and others, like shrimp moqueca and casquinha de siri, the bar was named the fifth best in Brazil by Exame magazine. Anyone after a bit of a party can show up on a Monday. It's exactly on the day most bars rest that the house hosts a lively roda de samba.