Sotero Cozinha Original - São Paulo

It’s a nice place for eating traditional Brazilian food from the state of Bahia. The price is really good. The staff is kind and friendly. The desserts are incredible. I recommend this restaurant for people who really appreciate good food.

Excellent food from Bahia great cost benefit their menu is very complete it goes from Acarajé to Moqueca, excellent Pastel and also Octopus and even Duck, one of my favorite places in Town

One of the absolute best meals we ate in São Paulo. Very good service. Nice ambiance. You can choose to eat inside or outside. We ate inside but right next to the open windows which was very nice because we could get the breeze from outside and watch people walk by. Food was amazing.

When people think of Brazilian food it is typically grilled Meats and Feijoada, the latter offered at any number of Restaurants from north to south but particularly praised by trusted palates in its more rustic form as served on Saturdays at places like Sotero Cozinha Original. Known as one of São Paulo’s best places for the Cuisine of Bahia, an area in Northeast Brazil that features dishes influenced by Africa, Sotero Cozinha Original occupies a continuous indoor-outdoor space in the Santa Cecilia neighborhood, and although largely a locals-only space the customer service shines despite menus only offered in Portuguese. Featuring a bar with over 400 kinds of Cachaça, in addition to a bounty of dishes celebrating Brazil’s diverse heritage, it is into items designed for individuals or sharing that options are divided, the R$59 described as “very much Food” by a waitress dissuading exploration beyond an airy Cheese Pastel and fried-to-order Bolinho filled with Carne Seca. Saving Bahaian options for a trip to that part of Brazil, the server’s warning fulfilled by a stone vessel overflowing with Pork, Beef, Beans and Offal alongside Rice, Greens, Pork Rib, Farofa and Cracklings, it was after tasting a bit of each that several plates were arranged as a mix, everything from Kidneys to Tripe making an appearance along the way and the best bites those with a bit of funk kept in check by bitter Collards, Beans and Cassava Flour.

Though good, it didn't wow us. A little too hipster/trendy for its own good. If you're going to reinvent the wheel, it ought to work better than the original, and if you're going to reinvent a dish, the same holds true.