Berimbau Brazilian Table, inspired by the soulful one-string instrument central to Brazil’s capoeira tradition, is the creation of Rio-born restaurateur Mario de Matos, whose mission is to bring the spirit and flavors of Brazil to New York City.
More than a restaurant, Berimbau is Mario’s tribute to the rhythm of the samba, the energy of Brazil’s people, its iconic beaches, and the rich natural beauty that defines his homeland. His mission is simple yet powerful: to transport guests to Brazil, offering them the warmth, joy and culinary adventure of Brazil in every visit.
At the age of 24, Mario arrived in New York with a clear vision to succeed. In 2009, he opened the first Berimbau Brazilian Kitchen on Carmine Street in the West Village, a lively and inviting space that introduced authentic Brazilian flavors and warm hospitality to the neighborhood.
In 2024, Mario expanded his vision with the opening of Berimbau Brazilian Table—36th Street Midtown. This new location marks a bold evolution of the brand: larger, more design-forward, and rooted in the idea of making Berimbau not just a dining destination but a cultural hub. With this launch, Mario initiated a comprehensive rebranding effort, featuring a modernized aesthetic, refreshed menus and an updated digital presence, all designed to elevate the Brazilian dining experience.
ART AND DESIGN
The interior design sets the tone and draws from the rich tradition of Brazilian Midcentury Modernism, a style defined by its elegant fusion of local, organic materials and sculptural simplicity. Tropical hardwoods and woven wicker are used throughout, softened by sensuous curves and balanced with clean, minimalist lines. Custom-milled woodwork seamlessly complements terrazzo floors, which echo the iconic mosaic sidewalks of Ipanema. Above, amber and amethyst-hued linen-threaded lamp shades hang from rope-woven ceilings, casting a warm, ambient glow over forest-green booths and dark wooden tables.
Berimbau’s interiors double as a gallery showcasing contemporary Brazilian artists. On the main floor, David Jose’s hand-painted wave murals layer vibrant colors to create a dynamic sense of motion and depth. At the restaurant’s entrance, a 3D installation by Justin Amrhein evokes the rolling hills of Brazil, addressing themes of environmentalism and the growing climate crisis through multi-dimensional mediums.
Also featured is the work of Waxamani Mehinako, an Indigenous artist from the Xingu territory in Mato Grosso, Brazil. His canvases immortalize traditional Mehinako tribal graphics, serving as powerful vessels for cultural preservation and celebration. Waxamani’s mission is clear—to honor and sustain the diverse richness of native Brazilian culture.
Berimbau features New York’s first caipirinha bar framed by two graceful arches, evoking the silhouette of Rio de Janeiro’s famed Two Brothers Mountain. Adjacent stadium-style seating is ideal for people-watching during Brazilian Social Hour, an experience that creates community and connection, which is very much part of Brazilian culture.
Toward the back, a private dining room offers a secluded retreat, artfully hidden behind tall, frosted-glass and wood-paneled doors. Greeting guests at the entrance is Barbosa, a chic jewelry boutique by Brazilian designer Jacqueline Barbosa, showcasing exquisite pieces that reflect Brazil’s vibrant artistry.
Mario leads an all-star team, enlisting Gilson Val as general manager (former owner of Jeffrey Special Beer in Brazil), whose mission is to build a bridge between New York’s high standards of excellence and the warmth of Brazilian hospitality, creating a true cultural dialogue through service.
The menu is by Executive Chef Victor Vasconcelos, a São Paulo native with deep roots in Brazilian gastronomy. He began his career in 2001 under the mentorship of renowned Chef Laurent Suaudeau at Chef Suaudeau Escola da Arte Culinaria (School of Culinary Arts), Brazil’s first culinary art school. He coached Brazil’s top candidates for the Bocuse d’Or culinary competition in São Paulo, leading his team to achieve first place in Latin America and 15th globally in 2017. He then moved to California from Brazil to open a restaurant with restaurateur Bill Chait called Caboco, which closed after the pandemic. For Berimbau, he has designed a unique menu that elevates traditional Brazilian cuisine with a modern twist.
3 W 36TH STREET, NEW YORK, NY 10018 | BERIMBAUNYC.COM | (212) 763-7121 | @BERIMBAU_NYC THE TRANSFORMATION OF BERIMBAU BRAZILIAN TABLE
MENU HIGHLIGHTS
TYPICAL BRAZILIAN SNACKS FOR THE TABLE
Pão de Queijo – a traditional Brazilian cheese bread with a crispy exterior and a chewy, cheesy interior, is made in-house from tapioca flour (gluten-free), served warm, accompanied by a ricotta-brown butter herb dip.
Dadinho – crispy tapioca and queijo coalho (a Brazilian grilling cheese) cubes, served with sweet and sour pepper sauce
Coxinha – pulled chicken, creamy Catupiry cheese, wrapped in delicate dough and lightly fried until golden, served with Berimbau hot sauce
BRAZILIAN FAVORITES
Picanha Feast – 38 oz. cut of elite prime picanha (top sirloin) sliced tableside, served with broccolini rice, bacon farofa, Brazilian vinaigrette, and a baby gem salad
Feijoada – Brazil’s national dish which blends black beans with savory smoked pork, and dried beef, served with collard greens, white rice and crispy bacon farofa, it’s a beloved tradition that brings people together
Moqueca – traditional seafood stew from Brazil’s northeastern state of Bahia, a flavorful, rich blend of halibut, shrimp, calamari and mussels, simmered in coconut milk and vibrant dendê oil, served with rice and dendê farofa
MAINS
Costela Assada – tender braised short ribs with corn couscous, cabbage, miso-glazed shallots and tomato salad
Galeto – organic chicken with a mandioquinha purée, frisée greens and corn farofa
Bobó de Siri – crab, coconut and dendê broth, bell pepper, yuca cream, rice and farofa
DESSERTS
Pudim de Café com Leite – coffee-infused flan topped with frothed milk and crispy bread Bolo de Mandioca – caramelized yuca cake, coconut flakes, with cupuaçu cream
VEGAN OPTION
Moqueca Vegana – a plant-based take on the classic stew with plantains, okra, tucupi, coconut milk and dendê broth, served with rice and dendê farofa
Feijoada Vegana – hearty black bean stew with market vegetables and tofu, served with rice and corn farofa.
COCKTAILS – NEW YORK’S FIRST CAIPIRINHA BAR
Curated by bartender Pedro Bezerra, Berimbau’s cocktail program highlights a wide range of cachaça-based drinks, such as:
The Classic Caipirinha – made with Leblon Cachaça and lime (Other flavor infusions are mango, guava, or cashew fruit)
Caferinha – aged cachaça infused with Jambu, Mr. Black coffee liqueur, fresh espresso and simple syrup Berimbau Signature Cocktails
Nosso Fashioned – Angel’s Envy Bourbon, banana caramel and Angostura bitters
Arpoador – Añejo Patrón Tequila, spicy tequila, lime, passionfruit purée and acerola foam
SEASONAL HIGHLIGHTS
Neblina – Mijenta Tequila, lime, agave, ginger beer, topped with passionfruit-mango foam
ZERO PROOF SECTION – NON-ALCOHOLIC COCTAILS
Espresso Martini Zero – ritual rum, cocoa pulp, espresso, agave
Moscow Mule Zero – ritual tequila, lime, ginger beer, passion fruit and mango foam, tan.
Mocktails are also available, including the Brazilian Limeade, made with fresh lime juice and condensed milk.
A carefully curated international wine list features sparkling, white, rosé and red wines that can be enjoyed by the glass, as well as a selection of beers.
HOURS:
Lunch: Monday – Thursday: 11:30 a.m. – 3 p.m.
Dinner: Monday – Thursday: 4 p.m. – 10 p.m. Friday: 4 p.m. – 11 p.m.
Saturday: 5 p.m. – 11 p.m.
Sunday: 5 p.m. – 9 p.m.
Happy Hour: All week 4 p.m. – 7 p.m.
Brunch: Weekends 11:30 a.m. – 4 p.m
SEATING CAPACITY: 88
