Rio 40 Restaurant

Feijoada

Brazil's national dish done properly — a thick, smoky black bean stew with pork that's braised low and slow, served with rice, farofa, and sliced orange to cut the richness

Pão de Queijo

Light, chewy cheese bread with a glossy crust and a slightly tangy pull — far better than the frozen versions that plague most Brazilian spots in the city

Coxinha

Teardrop-shaped chicken croquettes with a thin, crispy shell and a moist, well-seasoned shredded chicken filling — a reliable salgadinho to start

Picanha

Top sirloin grilled to a rosy medium with a thick cap of fat rendered down to a salty crust — the cut that defines Brazilian churrasco

Açaí Bowl

Thick, deeply purple açaí base topped with granola and fruit — closer to the Brazilian original than the watered-down smoothie bowl versions common in Toronto cafes