By Cris Berger
Vapor is the newest burger restaurant in São Paulo, where this type of restaurant became a rage! And what does Vapor Is it different from the best? Nothing, unless you cook everything, everything, in vapor. Well, the result is health. No frying, grilling or grilling. Their business is vapor. The taste is not bad, on the contrary, it is delicious.
Let’s take a minute to pause the menu so I can introduce the house. It is located in Vila Madalena. Yes, the neighborhood that became known throughout the world during the World Cup, because the town is not just bohemian: the gastronomy It’s strong over there. That said, know that the Vapor It is very well located and ambiance.
You enter and come across some tables with just a paper placemat. The walls are made of exposed brick, the trunk of a tree appears next to the counter and, next to it, is the blackboard with the information: everything here is cooked in the oven. vapor. Climbing a few steps, you arrive in a new space with more tables, one of which is communal, and the kitchen.
When you sit down, you are given a menu stuck in a binder. Everything was very comfortable, absolutely relaxed. You will find that they have a special beer menu by peeking at the table next to you or by taking a closer look at the menu. It’s almost impossible to resist a full-bodied blonde even if it’s Tuesday at noon, as was my case.
To start, it is advisable to ask for a starter. I went with boiled potatoes (in the vaporof course), call steamed potatoes, with gorgonzola sauce. Category: impossible to eat just one. As I don’t eat red meat, I opted for hamburger salmon, which is (inevitably) finger-licking. My partner asked for the Bacon #hashtag which, in addition to being photogenic, was delicious (according to the statement). For hot days, use infused water with hibiscus and ginger and remember that the glass is a glass jar.
I end by saying that the Vapor burger place It is to be kept on the left side of the chest. Go to satisfy your hunger, to consume health, drink a full-bodied beer and enjoy a no-frills atmosphere with lots of bossa.
Photos: Cris Berger
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