Rio Hotel Onlines Review
Since Rio's hottest young chef Felipe Bronze took over the kitchen at Mix, this restaurant's become one of the trendiest eateries in town. Trained in the U.S., Bronze feels very much at home in Mix's New York-style bistro room. The food, however, is all modern Brazilian. Bronze applies his overseas experience by recreating some of his favorites from around the world with uniquely Brazilian ingredients. An example is the mini-ravioli appetizer served on a bed of truffled cará, a local root vegetable. Another classic with a twist is the salade niçoise served with a quails' egg tempura. For mains, Bronze offers a range of excellent steak dishes including a filet mignon in a porcini crust with port reduction. Seafood dishes include large prawns in a bisque sauce -- outstanding. Seldom seen in Rio is Bronze's duck pekin-style. The breast meat is perfectly grilled and served with a sprinkling of sesame seeds and spices. The accompanying plump spring roll is stuffed with shredded duck meat. Bronze also looks after the desserts and turns out excellent petit gateaux, crunchy sweet spring rolls with cream filling and cinnamon ice cream, and a rich vanilla and cheese soufflé. Even more intriguing is the fennel confit with a creamy mascarpone. Only a talented chef could make the sharp licorice-like fennel blend smoothly with the creamy cheese. For lunch, Mix offers an executive three-course menu for R$42 (US$18).
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