Novo Côt Parrilla aposta em encontro entre Argentina e Ásia no Leblon

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[{"selector":"#anim-a0add5ef-e222-4bc2-8b39-2821208bb2fb","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9866af7f-112e-46a0-bbbe-56173cda858a","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-52fbe753-7cca-4ad5-ab23-decd7985fe31","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7ea25c61-05ef-4408-8608-be3e0dfc53c1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Aberta por Guilherme Brant e Mateus Silva , a Côt Parrilla bebe na fonte do restaurante portenho Niño Gordo ao unir cortes grelhados à riqueza gastronômica dos países asiáticos Rodrigo Azevedo

[{"selector":"#anim-89e61f31-a6b0-45a3-b123-a71831341051","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-799cf5a5-498e-44fc-85b1-c9289cb69a39","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-275b1364-3e1b-4897-b205-def15a47e442","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-945e3bdc-e55f-414f-b55b-53c0309af698","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Entre as sugestões que exibem esse twist argentino-asiático estão as mollejas marinadas , cozidas e fritas com molho sweet chilli, e o flat iron grelhado , que ganha temperos como shoyu, açúcar, gengibre e maçã Instagram/Côt Parrilla

[{"selector":"#anim-befca9c7-6806-4f21-9094-8d92677f85cc","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a328ae2-51bb-4312-8d9f-35af90514433","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1699efae-513e-47ed-8ee1-ca2ff0eecbde","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7a1b0340-f36c-4fd6-828f-71b9ea725d48","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Outros pratos flertam com a cozinha coreana. Uma das boas pedidas para compartilhar é inspirada no yukhoe , versão coreana do steak tartare Rodrigo Azevedo

[{"selector":"#anim-74ea17c9-e459-4d0b-8b10-da5e8c88f4ca","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5474f1f7-90de-420d-812d-f0390e033bf2","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-b7d2070c-0520-4bc5-9659-fb36cc4782d1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d0a8504e-6192-43e1-bb37-4640add453e1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] É preparado com tiras de carne bovina wagyu, gema de ovo curada em shoyu e saquê, cubinhos de pera asiática e temperos como óleo de gergelim (misture tudo e seja feliz!). A sugestão acompanha uma porção de alga nori desidratada e frita Instagram/Côt Parrilla

[{"selector":"#anim-602045cd-955d-4414-9fb9-5b33a245474b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e88ae40b-e9e4-4c20-b98d-fa33d29d2169","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a7fc3129-9200-49a7-9fc5-8424b240f858","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4e3f1abd-d6e8-4fd7-9a21-b7e859492dc7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O ponto alto do cardápio é a costela bovina cozida a vácuo por 16 horas com molho de ostra e pimenta. Chega à mesa, desmanchando ao toque do garfo, coberta por um demi-glace de inspiração coreana Rodrigo Azevedo

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