"The yellowfin tuna crudo ($27) is composed of tender tuna with compressed green papaya, papaya leche de tigre, and a Marcona almond crumble. It's a dish that feels every bit like a tropical vacation. The grilled oysters ($6 each) served with citrus garlic butter and a cashew plantain crumble are spicy, warm, and succulent. Brasero's rendition of pão de queijo ($12), Brazil's popular cheese bread, is comforting and chewy; two pieces per order are served warm with seasonal jams and prosciutto if you desire."
"The roasted squash ($17) features delicate tempura-fried Nichols Farm squash atop a bed of roasted delicata squash on pureed butternut squash with goat cheese, brown butter pine nuts, pomegranate, and shaved pecorino Romano. A tangy agrodolce adds a touch of sambal heat drizzled over the top. It's a side dish with main-character energy. The branzino is a showstopper. A whole grilled fish served with salsa verde, harissa, and a chile crunch aioli, it offers heat and spice with wood-fired flavor."
Chef John Manion's childhood in São Paulo informs Brasero's wood-fired, Brazilian-inspired menu and tropical flavor profile. The kitchen highlights small plates and seafood, including yellowfin tuna crudo with compressed green papaya and Marcona almond crumble, grilled oysters with citrus garlic butter and cashew plantain crumble, and a comforting pão de queijo served warm with seasonal jams or prosciutto. A roasted squash side balances tempura Nichols Farm squash, pureed butternut, goat cheese, brown butter pine nuts, pomegranate, and sambal-agrodolce. A whole grilled branzino arrives with salsa verde, harissa, and chile crunch aioli. An open kitchen, plush booths, weekly $60 wine selections, and daily happy hour add atmosphere and value.
Read at Eater Chicago
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