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Extracts from FAT CITY GOURMET
CARLOS BRAZILIAN INTERNATIONAL
IS NUMBER ONE IN METROPOLITAN AREA
Carlo's Brazilian International is one of the best examples of gourmet cuisine in Southwestern Va. This restaurant is not typical. It is cutting edge.... The Amarals believe strongly in one thing, teamwork. " We treat each other like family. We work as a team." The teamwork effort is obvious. Carlos delivers haute cuisine like the music from a classical symphony.
Carlos has over 28 years of experience creating and serving haute cuisine. He came to this country in the 70's. He began his American culinary career in Boston. Carlos honed his skills while working for a number of different establishments, including Japanese, French, Ethnic Brazilian and Italian cuisine restaurants. He has also worked in New York City, Toronto, Montreal, and Vermont. This is a chef of incredible talent!
The cuisine is influenced by Carlos's Brazilian upbringing as well as his extensive experience in gourmet classical and ethnic cuisine. He is the first practitioner of fusion cuisine (blending the cuisine techniques and influences of several regions or countries together to create new taste sensations) in the Metropolitan area. His cuisine is influenced by the American cooking trends of the seventy eighties, such as: Cajun, New World Cuisine, Novelle French Cuisine and Asian cooking.
New World cuisine is new cuisine created from classical cooking methods in the light of French Novelle and American Novelle cooking of the 70's. The main difference between this and Novelle Cuisine is that the portions are larger and emphasis is placed on using only the freshest ingredients available in the area (as opposed to importing them). New World cooking uses the complete spectrum of fusion influences in cooking, however, these differences are more subtle, and only influence as opposed to a hard blended fusion cuisine such as Thai French) Note, all of these cuisines are only influences. Carlos's cuisine is Carlos's cuisine. Much of Carlos's cuisine is characterized by light fruity purées, juice reductions and wine inspired butter sauces, light and airy cream sauces, good-sized portions and high quality food products. Carlos uses only the freshest food he can find, in season, for the preparation of his wonderfully fresh gourmet cuisine. "We use only the freshest available".
The menu reflects New World Cuisine well. Take for example Chicken Artichoke, a sautéed chicken breast with artichokes in a Brie cheese cream sauce. Carlos' uses a milder Brie cheese (as opposed to a classical Swiss cheese used for sauce Mornay) that is melted into the cream sauce. This combination yields a new dish that compliments the artichokes and chicken. Carlos and his team create dish with layers of subtle flavor.
Scallops Guanabara is a sauté of scallops with a roasted red pepper sauce served with angel hair pasta and vegetables. This is New World Cuisine with Italian influence. A delicious twist on scallops, served with a common marinara sauce or a Fra Davilio style.
Frango Tropical is a Brazilian-inspired sauté of chicken with fresh grapes, pineapple, mango, and apples in a zesty orange juice and sherry reduction sauce. It is served with fried banana. This dish's beautiful presentation and flavor is accentuated with fruit. The fruit garnish breathes new life into what is just an ordinary orange chicken creation in most restaurants. The flavors of this dish are subtle, yet full-bodied. They are delicate and sweet. They dance like rainbows on your taste buds! You will be happy when you try it.
Carlos's is also well represented by his Traditional Brazilian Cuisine, such as the delectable Feijoada, which is pork, sausage and beef simmered with warmly spiced black beans served with rice and collard greens. This is an excellent choice! Try the Chicken Mineiro, which is sautéed breast of chicken with okra, bell peppers, and onions in a light spicy sauce, served with rice and black beans. Superb! This dish was fantastic! This restaurant lives and breathes the flavors of Brazil.
Carlos's menu does not strongly reflect fusion cuisine, however, his nightly specials do. They normally run three specials a night. Some of the dishes on the menu are standard classical fare, such as Veal Francais, Chicken Saltimbocca, and Paella. Most of the dishes, including the specials , are chef inspired masterpieces that Carlos and his team create.
Carlo's is always trying something new. Try his New World dish of Pork Tenderloin, (Porcco Rechardo/Menu Item) stuffed with spinach and feta cheese in an apple brandy sauce, or his special, chicken stuffed with hearts of palm served with a lightly orange- flavored black bean Sauce (special order). Carlos's, creative and positive attitude keeps the restaurant filled with patrons. Everyone wants something new.
Unfortunately, many restaurants fail to introduce new cuisine. Most of the time, this is due to the lack of expertise and creativity. Fortunately, Carlo's is exciting, refreshing, consistent, colorful and delicious!
The specials are new creations. Carlos, Ricardo, and Tofigh create new dishes everyday. The very best chefs conceptualize taste and presentation much like a painter or architect will preconceive a building or painting. These chefs fall into that category. Carlos's is indeed lucky to have so much talent in one restaurant.
The Chef's brother and part owner Ricardo Amaral, is an accomplished pastry chef. His tiramisu is easily the people's choice in the Valley. His delicious desserts are inspiring. For example, a simple flambé of banana with Grand Marnier will melt in your mouth. Even though the portion size is more than fair, the flavor leaves you begging for more. Ricardo's superb checkerboard cheesecakes leaves all the "want to be's" in the dust. Note, Both Maggie and Ricardo Amaral (Husband and Wife) put this cake together for your enjoyment. It is smooth, with a creamy consistency and delicate flavor. Wonderful!
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The service at Carlos's is vastly superior. They not only have the best waiter in the valley, "Kenn Barnes," (Courtesy of the Readership of the Roanoke Magazine) but, they also have my vote for the best service in the Metropolitan Area as well. Why? Their staff is courteous, professional, Menu Savvy (Able to understand what the chef is cooking well enough to relate that back to a patron in layman's terms.) dexterous and intelligent. Maggie Amaral, Maitre' D/owner of Carlos's, is fortunate not only to have the "Kevin Barnes" (Head Waiter), but also the professional abilities of Robert Ferguson (Head Waiter). Both of these gentlemen help the very competent Mrs. Amaral run the best-trained staff in the metropolitan area. Well trained, well trained, and well trained. I cannot say it enough, because most of the service in the valley is mediocre, mediocre and mediocre. I can only hope that this will change...
Lastly, you will be charmed with this restaurant's colors of white cream on stucco concrete walls, complimented by greens and shades of green from the floor to the table cloths and hanging plants. Pictures of Brazilian beaches and various European eighties style art deco ads add to the overall feel. The European design of the establishment separates the restaurant into three distinctive dining areas. This is advantageous. Most diners prefer a little feeling of privacy, this Carlos's supplies. The logo is a European art deco stained window concept, which was created for the restaurant. The stained glass motif is used throughout the restaurant. While most restaurants designed with white color schemes and artist deco concepts are intimidating, tacky and poorly done, Carlos' rises to a new high. The layout and design of this restaurant makes, you feel like you are visiting a modern day restaurant in Brazil, in all its glory. Incredible! What a great feeling. This restaurant is pure class.
FAT CITY RATING SYSTEM
3 STARS GOOD
3.25 STARS VERY GOOD
3.5 STARS EXCEPTIONALLY GOOD
3.75 STARS HIGHLY RECCOMENDED
4 STARS EXCELLENT
4.25 STARS AMAZING
4.5 STARS TO 5 STARS MAGNIFICIENT
CARLOS'
AMBIANCE 4.25 STARS
PRICE 4.25 STARS
PRESENTATION OF CUISINE 4.25 STARS
TASTE OF CUISINE (Double) 4.25 STARS
SERVICE 4.25 STARS
OVERALL SCORE 4.25 STARS AMAZING
BEST RESTAURANT SCORE TO DATE 1999
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