Brazilian chefs Rodrigo Oliveira and Victor Vasconcellos and renowned restaurateur Bill Chait have completely transformed the old Church and State (one of the OGs of the Arts District) into an industrial-feeling space complete with splashy murals, particle board tables, and a mix of communal seating. We’ll admit that sometimes dishes at blazing-hot new spots can overlap a bit (we had four different kampachi crudos last week alone), but this modern Brazilian restaurant’s vibrant menu will keep you on your toes. The kitchen emphasizes plays on classics like Crispy Tapioca Fries, Braised Pork Shank with corn couscous, and a vegan take on a Brazilian stew replete with meaty hearts of palm, plantains, and cashew fruit. (Turns out there is a kampachi ceviche here, too, and it’s totally worth getting.) Pair everything with one of the many variations of Brazil’s refreshing national cocktail, the Caipirinha.
Brazilian chefs and business partners Rodrigo Oliveira (Mocotó and Balaio IMS in São Paulo) and Victor Vasconcellos traversed continents to debut their first stateside restaurant in DTLA’s thriving Arts District. Landing in the former Church & State space, the restaurant features a lively mural along its back wall, with pops of primary colors throughout, and long, communal dining tables that add to a vibrant, social atmosphere. The menu explores different approaches to Brazil’s manioc (yuca) plant, as well as Amazonian fruits and wild vegetables from southeastern Brazil, like ora-pro-nobis. Popular menu items include Dadinhos de Tapioca, or crispy tapioca fries that burst with melted cheese and are served with a sweet chili sauce, but the Moqueca de Caju, a vegetarian take on the popular Brazilian stew, is a must-try. The restaurant also offers an artisanal caipirinha bar where you can sample several versions of Brazil’s signature cocktail, as well as other cachaça-spiked creations, including the Karina Bonita with passion fruit, strawberry, orange, lemon, cachaça. A selection of beer and hard kombuchas, as well as mate and the Brazilian soda brand Guarana are also on offer.
How to book: Walk-ins welcome. Reservations can be booked via OpenTable.
Run by chef Rodrigo Oliveira, of renowned São Paulo restaurants, Mocotó and Balaio IMS, and partner-chef Victor Vasconcellos, Caboco bills itself as the first modern Brazilian restaurant in Los Angeles. Adorned with colorful art and decor, the restaurant serves a combination of traditional Brazilian dishes, some of the most popular items from Oliveira’s São Paulo outposts, plus newly conceived dishes only available at this location. Early standouts include starters like dadinhos de tapioca, or cheesy tapioca fries served with a sweet chili sauce, and mains such as a vegetarian moqueca stew with cashew fruit, hearts of palm, plantains, ora-pro-nobis (Brazilian cacti), tucupi (juice that’s extracted from cassava), and coconut broth. Caboco is also home to LA’s only artisanal caipirinha bar, where you can order cocktails with Brazil’s signature sugarcane-based liquor cachaça.
How to book: Make reservations online.