I was a foodie before I was a stoner. While I didn’t realize my full passion for food until I was older, it was always being developed and ingrained from a young age. Memories of climbing my step stool in the pantry to reach the spices and bringing them to my mother to feel like I was part of the process. The bests nights of my life have all started with a wonderful meal shared between friends. Ironically, those same nights usually ended with a wonderful, however regrettable, late-night meal, too. The fact that I’m virtually always stoned means I’m always virtually hungry and looking to satiate my munchies. Although, I’m happy to say that I’ve come a long way from the typical munchies fare consisting of foods coming out of a freezer and into a toaster oven. When traveling, or even taking a day trip, I am on the scout for some serious eats and I have always been successful in my quest. During my trip to Rio, I had the greatest food experience of my life so far. A trip to Lasai, in Botofogo, Rio, is an absolute must if a true foodie finds themselves there, with some money to blow, of course. A Michelin Star comes with a price tag, and with Lasai being #16 of Latin America’s 50 Best Restaurants 2017 also among its credentials, I would say the price is warranted. I would also say that it worked out very favorably because the current exchange rate is about $1 to 4 Reals, so in essence we are paying around 25% of the amount on the bill. Lucky us!
Opened in 2014, Lasai received high acclaim early on for their use of local, fresh ingredients only, working with small producers, growing produce in its organic garden and even breeding their own chickens. Chef Rafael Costa e Silva earned himself a Michelin Star, and him and his crew seem to be well on their way to more. We initially walked by the restaurant, but the valet saw us searching the block and inquired if we were looking for Lasai. As he opened the door to an unassuming home built in 1902, we were transported to another place. The interior was modern design constructed of rustic material, a mixture of wood and glass, airy and intimate. The staff was expertly trained and provided impeccable service. We were led to the rooftop lounge where we had a view of the Christ statue and savored our cocktails before the meal began. We booked the festival menu which meant we were sitting in 2 of only 4 seats located in the kitchen to watch all the action and enjoy the chef selected 15 dish menu for that evening. I love restaurants with open, engaging kitchens and I try to sit at or near the kitchen whenever possible. After our cocktails we walked down the winding, stone stairs from the rooftop, greeting the chefs with a smile, and took our seats for what was sure to be a spectacular experience.
Our first course consisted of four amuse-bouche dishes served on a heavy, warm rock platter of varying heights. Restaurants such as Lasai are very purposeful in all aspects of the meal including the plating and serving. The first course started, from left to right, with an Amazonian white fish crudo over melon with a garnish of edible flowers. Next bite was miso caramelized carrots from the garden, followed up a Napolean-style, spinach wafer caprese salad and finished with an edible cashew cup filled with cashew butter shavings. The warmth of the rock platter served as a way to enhance the course with each bite slightly warmer than the last. The fish was still chilled on top of the barely warm melon creating an appealing contrast in temperature. The miso carrots were a little warmer with a caramelized crunch, and when I lifted the caprese salad, the mozzarella had had just enough time to begin melting on the rock but held together perfectly. An earthy, slightly sweet bite to round out the course was the perfectly melty and toasty cashew cup. I truly appreciated the attention to detail showcased in this course, and it heightened the excitement of what was still to come.
The second course again was four dishes, but more than just small bites. Even the arrangement of the food was deliberate as the Chef placed a steamed bun on our far right, hearts of palm flan on either side of the roasted bone marrow with beet toast plate in front of us and two cucumber hibiscus crisps on a stone server to share between us. The steamed bun was perfectly warm and soft with great flavor. I’ve had roasted bone marrow before, but the combination with beets made this dish different than I had experienced in the past. The cucumber crisp was salty, earthy and refreshing and a great way to cut the fat of the bone marrow. I am typically not a huge fan of flan because of the texture, but I very much enjoyed the unique flavor of the hearts of palm with the slightly sweet and earthiness finishing out the course perfectly.
Our next dish began the larger, single plate servings, our first one begin a roasted pumpkin wedge with a Minas cheese in both creamy and foam form and macadamia nut topping. Each component of the dish was both earthy and slightly sweet, with the mixtures of texture creating a very pleasing dish.
Next followed one of my top dishes of the night. Egg yolk served in a rich, reduced consume sauce with mushrooms and snow peas with a side of hearty, house made bread. This dish was incredibly delicious with a deep, developed flavor in the reduced broth and farm fresh egg yolk. The true freshness of the ingredients makes all the difference in this type of dish. The crusty bread was made with artichoke water giving it a light, unique taste and helped soak up all the goodness.
Then it was time for our fish entree course. Another beautifully plated work of art, the Brazilian white fish was served with leeks and anise greens and garlic foam. The fish was perfectly cooked and light and the perfect vehicle for the bolder, stronger flavor of the garlic and greens, particularly the anise greens, which I had never had before.
Our last entree course was a perfectly cooked slice of pork tenderloin served atop demi-glace and hidden under fresh turnips and broccoli. Again, the sauce was a deep and rich flavor that brought everything together in this dish. The pork was cooked to perfection. Every component was plated with intent and artistic flare that reflected the passion of the creators.
Now it was time for our favorite part of any meal: dessert! Lucky for us, we got three that night, and our first was quite memorable. Kale sorbet on top a wafer with fresh orange pieces all served over a reduced orange sauce. Not only was the dish beautiful but incredibly delicious. The kale sorbet was earthy and light so the orange flavor really shined through, which was intense and refreshing. This was another of my favorite dishes of the night. But who am I to say no to another round of dessert, so we didn’t stop there. Next came a layered strawberry dessert with a mild, whipped cheese and pistachios. This dessert was just on the side of sweet but had nice textural components and a beautiful presentation in an open shell-like bowl. The first dessert was more intense in flavor and sweetness, so this was a welcomed contrast to help calm the palate before our coffee and final amuse-bouche.
When we ordered our coffees to end the dinner, we were given two little ice cream sandwiches made with hibiscus and lavender cookies. The floral and sweet taste pleasantly contrasted our strong and bitter espressos. Bittersweet in their profiles as well as the sentiment because it meant our meal and experience was coming to an end.
Eating at Lasai was one of the most amazing food experiences I have ever had. For those who think stoners are forgetful, I would say they just aren’t doing something memorable enough. As stoned as I was at Lasai, which was not an unusual amount, I will always remember this amazing food experience. And if I ever lose my way, I can always follow the food. Certain ingredients and flavors evoke such strong connections for people, taking us back to another place. Food connects us to memories, cultures, perspectives and each other. In this way, food and marijuana are very similar and natural pairings, combining to enhance and engage us in our shared experience.