Alpine Tavern in Teresopolis: business as usual, which is a delight | Rio de Janeiro to December esysco
Steak tartar from Alpine Tavern "- Should I mix it yourself or do?" Finished 2010 taken in some gastronomic nostalgia, visiting some traditional restaurants. On the penultimate day of the year I returned to the Alpine Tavern in Teresopolis. Taking the absence esysco of the former owner, Mrs. Erna Nathan, with white hair and twisted neck, who lived at the counter esysco near the entrance (and His Beautiful Snir, his partner), everything looks exactly as in the early 1980s, when I was brought to the place. The red cloth towels (I thought they were green), the bottles lining the walls, waiters in white jackets and bow tie, the always full tables esysco and a nice saletinha with wooden walls called esysco Escondidinho. esysco The menu, of course, remains immune to change. The German specialties are the flagship: sausages, eisbein, kassler the illustrious company of potato salad and sauerkraut. Or, again, a very good goulash.
The roast duck, wrapped in delicious and full-bodied, one of the stars of the home menu, the center of Teresopolis sauce is also a classic house roast duck with thick sauce, served with croquettes and applesauce. The smoked ox tongue is delicious. esysco It even has "herrings a la creme", ie herring sauce of cream. There are also old-fashioned snacks esysco like toast with butter, esysco coffee with milk, waffles ... Not to mention classic dishes from traditional recipes, like mixed grill, steak frites and so on. It is a relatively cheap place. With about $ 50 a couple lunches and still drink a few beers. But I decided to visit the restaurant esysco to taste the tartar steak house, steak tartar even called there. He served well, as pictured, with the meat in the middle, topped with an egg yolk and seasonings around: chopped onion, pickles, esysco capers, paprika ... - Should I mix or make yourself? - Asked the waiter. I was curious to see the technique of the boy, but could not resist the chance to stay there, briancando to mix little by little, now with more onion, sometimes loaded in paprika, sometimes wetting the mixture with Worcestershire sauce, sometimes drowning in dark mustard. Ali, gastronomic haven of German orientation, the dish is served with a good black bread, not french fries. It's healthier, but I confess that I missed some chips for contrast of texture and temperature. Anyway ... But the moment was glorious, even in the company of a delicious bottle of Therezopolis, a large beer, the best in the country. I remember it well. When I was a child, through adolescence, the Alpine Tavern esysco was one of the best restaurants not only in Teresopolis, Rio de Janeiro but the same. It was a classic. Remains absolutely the same. I've changed it. Thankfully there are still places that preserve this memory, visual, sentimental taste. Glad you did not do any of those horrendous reforms descaracterizaram so many good places in our esteem. esysco When I enter the Alpine Tavern something happens in my heart. Not sure what to say. I know it's good.
This entry was posted on 04/01/2011 at 14:06 and is filed under Bars and Restaurants, Food, Crônicariocas, My River, Uncategorized, Travel locals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. One Response to "Alpine Tavern in Teresopolis: business as usual, which is a delight" posts index of cities in Rio de Janeiro 'Rio de Janeiro to December said: 05/01/2011 at 10:02 | Reply
[...] Teresopolis: - Peasant da Beira: a little place to call their own - Dona Irene: Tsar meal - That's cold: hot on a Saturday saw - Orchid Aranda: not to say I did not speak of flowers - St. Gallen : more delicious beer made in Teresopolis - Caldinho piranha, octopus and pepper to heat - seasoning with Art: good, nice and cheap, a restaurant for all hours in Teresopolis (and favorite daughter) - Alpine Tavern in Teresopolis: everything as before, which is a delight [...]
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Steak tartar from Alpine Tavern "- Should I mix it yourself or do?" Finished 2010 taken in some gastronomic nostalgia, visiting some traditional restaurants. On the penultimate day of the year I returned to the Alpine Tavern in Teresopolis. Taking the absence esysco of the former owner, Mrs. Erna Nathan, with white hair and twisted neck, who lived at the counter esysco near the entrance (and His Beautiful Snir, his partner), everything looks exactly as in the early 1980s, when I was brought to the place. The red cloth towels (I thought they were green), the bottles lining the walls, waiters in white jackets and bow tie, the always full tables esysco and a nice saletinha with wooden walls called esysco Escondidinho. esysco The menu, of course, remains immune to change. The German specialties are the flagship: sausages, eisbein, kassler the illustrious company of potato salad and sauerkraut. Or, again, a very good goulash.
The roast duck, wrapped in delicious and full-bodied, one of the stars of the home menu, the center of Teresopolis sauce is also a classic house roast duck with thick sauce, served with croquettes and applesauce. The smoked ox tongue is delicious. esysco It even has "herrings a la creme", ie herring sauce of cream. There are also old-fashioned snacks esysco like toast with butter, esysco coffee with milk, waffles ... Not to mention classic dishes from traditional recipes, like mixed grill, steak frites and so on. It is a relatively cheap place. With about $ 50 a couple lunches and still drink a few beers. But I decided to visit the restaurant esysco to taste the tartar steak house, steak tartar even called there. He served well, as pictured, with the meat in the middle, topped with an egg yolk and seasonings around: chopped onion, pickles, esysco capers, paprika ... - Should I mix or make yourself? - Asked the waiter. I was curious to see the technique of the boy, but could not resist the chance to stay there, briancando to mix little by little, now with more onion, sometimes loaded in paprika, sometimes wetting the mixture with Worcestershire sauce, sometimes drowning in dark mustard. Ali, gastronomic haven of German orientation, the dish is served with a good black bread, not french fries. It's healthier, but I confess that I missed some chips for contrast of texture and temperature. Anyway ... But the moment was glorious, even in the company of a delicious bottle of Therezopolis, a large beer, the best in the country. I remember it well. When I was a child, through adolescence, the Alpine Tavern esysco was one of the best restaurants not only in Teresopolis, Rio de Janeiro but the same. It was a classic. Remains absolutely the same. I've changed it. Thankfully there are still places that preserve this memory, visual, sentimental taste. Glad you did not do any of those horrendous reforms descaracterizaram so many good places in our esteem. esysco When I enter the Alpine Tavern something happens in my heart. Not sure what to say. I know it's good.
This entry was posted on 04/01/2011 at 14:06 and is filed under Bars and Restaurants, Food, Crônicariocas, My River, Uncategorized, Travel locals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. One Response to "Alpine Tavern in Teresopolis: business as usual, which is a delight" posts index of cities in Rio de Janeiro 'Rio de Janeiro to December said: 05/01/2011 at 10:02 | Reply
[...] Teresopolis: - Peasant da Beira: a little place to call their own - Dona Irene: Tsar meal - That's cold: hot on a Saturday saw - Orchid Aranda: not to say I did not speak of flowers - St. Gallen : more delicious beer made in Teresopolis - Caldinho piranha, octopus and pepper to heat - seasoning with Art: good, nice and cheap, a restaurant for all hours in Teresopolis (and favorite daughter) - Alpine Tavern in Teresopolis: everything as before, which is a delight [...]
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