Pedro Coronha abre o Koral, entre as melhores novidades do ano no RJ

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[{"selector":"#anim-9a2284f4-638d-45b1-a414-9faa30f8a79c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5de0042-cee0-49d3-b31e-da53499cd58d","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-15fdc182-9572-4cd7-b13a-2b6f112ba1c2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-3110082b-2a23-4e94-91cc-e8bd09a6fd13","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Praticamente um ano depois de deixar o Mäska, endereço que o projetou no Rio, o prodigioso chef Pedro Coronha voltou à cena gastronômica carioca @koralrest

[{"selector":"#anim-7b6f3a5a-0cda-4386-9504-aca2f43e1967","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-303451c7-93a3-4f4e-81b9-634d6d385a15","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e33a60a3-d2b6-474d-ade3-e3e0b9e274bb","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c4fd9650-94b3-4ea2-8c59-0abdd9486bfe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] No fim de janeiro, inaugurou o próprio restaurante — o Koral, em Ipanema —, que possui um menu livre e repleto de memórias afetivas @koralrest

[{"selector":"#anim-c5f956f5-62f1-4d13-bea3-5604b8c12dbf","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-76d27200-546f-4191-bb57-9a5885b14251","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-fb25e88f-2bcd-4ffc-a000-76256a168c4b","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-28b593b8-f8bc-41de-8b37-05d4b1e73666","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] No cardápio, sempre em renovação, podem aparecer carnudos sashimis de atum banhados por molho ponzu com toque de açúcar mascavo e katsu sando de tartar de peixeo @koralrest

[{"selector":"#anim-744ab3ec-6a4b-4cea-8a7d-2708cf9ff623","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0aa7362b-4890-4d36-9fbe-0a603da04a27","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f71c4eae-9915-405a-9c80-5a9c0f81322a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e30118aa-af71-47be-b281-6aa3137e4e9a","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a23fa3fc-b1f9-4357-8bdc-3437c1d5b61f","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7a7f1519-b796-4ae2-9563-8b09d704f78c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Outra entrada que vale a pena é o crudo no carvão. Traz sashimis de peixe do dia selados com um equilibrado molho de tomate à putanesca mais azeite de cebolinha @koralrest

[{"selector":"#anim-347ebaa2-474e-4a0d-b129-7c46565b73a2","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-4b15b99c-2561-4a98-bc42-a770b873b508","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1bb1d02a-e756-433a-8fe5-d4a8282b0c5b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ef6a4a1d-fb1e-44eb-8d08-f03676e73d21","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-61aaacab-2fca-4c6d-a2ad-bae604ee9bae","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ec781db2-f740-4224-9d2c-554a16a263a1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] A lista dos pratos principais também é tentadora. Dela fazem parte o arroz com caldo base de frutos do mar finalizado com pedaços de peixe e de chorizo e carnudos tentáculos de polvo @koralrest

[{"selector":"#anim-28a3dbdf-8f73-4b32-96cd-a91012ba59be","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-67d231a9-8885-419c-a4bb-c97e6f150abe","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-317f34d2-7172-4160-8194-b173a5018802","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a1b18194-a894-4a30-885e-00a3d1406946","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b6c2c09-b8ff-4259-a44d-c36a2d672a9b","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5c0f0fb5-bfb5-4a88-befe-5dfbbdab34e7","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Um bom tinto disponível em taça é o natural chileno Lazy Winemaker Cabernet Franc, elaborado pelo produtor Echeverria no Vale de Curicó @koralrest

CNNBRASIL.COM.BR

[{"selector":"#anim-8e690c78-eeb8-42cf-87d7-6b4680178885","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3ebc306b-9630-461a-a50d-4b8078f1fc5b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e6e7d5b6-b24c-470c-9382-d654796b3b3c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0085c7ed-eaa4-4404-8a08-c33703d0984d","keyframes":{"transform":["translate3d(0px, 2132.63615%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-483ba197-37c7-4fcb-a36b-58c186dbea22","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-40f903b9-a834-4b5b-a2dd-f2d4a267e337","keyframes":{"transform":["translate3d(-117.84387%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-079e61df-7d14-45ac-a06a-1963d6bb4663","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-919e18c1-34f8-4938-b332-1314f3c90f5b","keyframes":{"transform":["translate3d(0px, 1223.93157%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] leia mais em @koralrest Arraste para cima