Berimbau

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This West Village spot may take its name from the string instrument employed in capoeira, but Berimbau is hardly a one-note homage. Sure, the 70-seat eatery serves many types of cachaça (we actually only previously know one type: strong). Here the chef uses the potent liquor as a marinade for his duck breast entrée, served with potato puree. The rest of the menu shows flares of fine French technique. Scallops are crusted with black pepper; shell steak with yucca and a Malbec reduction. According to partner Sergio Larosa, previously of Bagatelle, the caipirinhas are the "best in town," coming in shades of strawberry, kiwi and passion fruit. Damn those are strong cocktails.

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Greenwich Village restaurants, New York restaurants, Brazilian restaurants