Texas Café Bar

Located on the ground floor of the historic Texas Building, the place opens on Thursday for independent artists. From the kitchen led by chef Claudio Kovacic comes the Lebanese esfiha made from natural fermentation dough and stuffed with ricotta, olive oil and spinach. The beer is Heineken and the lemon caipirinha takes the cachaça Mata Verde made in Minas. At lunch, there are individual dishes accompanied by sweet potato and rice balls, chicken thigh with honey, garlic and pepper.