In what can only be considered a gift to Paulistanos, one no longer needs to schlep all the way out to Mocotó to try upstart chef Rodrigo Oliveira's excellent contemporary Brazilian cuisine. Here at Instituto Moreira Salles, highlights are many: cashew fruit-infused G&Ts, linguiça rice with okra, a vegan moqueca (Bahian stew) with cashew fruit, hearts of palm and plantains and so on.
The bar, which showcases Brazilian and Paulistano wines (try the excellent juice from Guaspari), sits under a beautiful display of some 47 Northeastern-style baskets, from which the restaurant gets its name.