OFA, Miami Beach

A big fig tree standing dead center leads the way into the dining room of OFA. It’s a connection to nature, so important in Brazilian culture. Hanging ferns and a lush garden patio out back reminds you that in Miami it’s all about the outdoors. But indoors tactile surfaces abound in the arty slatted picnic tables, custom-made director’s chairs and quirky steel seating designed by Paulo Alves to reflect modern Brazil. The tiny open kitchen stands at the ready to please and a cute corner bar turns out fantastic Caipirinhas, Brazil’s national cocktail. It’s the sort of place where you’d be comfortable on any night of the week, your local hangout so to speak. And believe me, South Beach needs more places like this to retain its little beach village ambiance that is ever more fleeting with every passing day.

A Celebration of Brazilian Cuisine

Tucked away on the edge of the hip Sunset Harbor neighborhood, “Ofa was designed to celebrate all aspects of Brazilian cuisine”, according to Carmen Rodriguez, one of its three genial owners. While the menu is like a culinary journey through Brazil’s regions, Rodriguez notes that the (almost 1-year-old) restaurant has “quickly become a go-to spot for a great steak in Sunset Harbor.” This is strongly reflected in its Churrasco offerings, so often what many people in the US associate with Brazilian restaurants. There are no fewer than five types of meat available for grilling, ranging from a signature Fraldinha, an 8 0z. Wagyu skirt steak, to a melt in your mouth Picanha, a 10 oz. premium top sirloin. While the immense popularity of Brazilian barbecue is not about to ebb (and Ofa would be remiss to have omitted it), Chef Flavia Carnicelli’s menu goes way beyond the steakhouse concept with its progressive approach to traditional Brazilian fare. She’s taken her cue from the massive country’s varied customs and dishes with inspiration derived from the flavors and ingredients found in them.

Experience Farofa, A Brazilian Tradition

This starts with Ofa’s namesake dish, Farofa, a side dish made of toasted yucca flour and spices and usually served on Saturday afternoons with Feijoada, Brazil’s national dish of beans, beef and pork. There is an undeniably passionate attraction to Feijoada by anyone with even a passing familiarity with Brazilian food, however, having been back and forth to Brazil more times than I can remember, I was oddly underwhelmed by it until I sat down to a home-made version cooked by a Brazilian friend. When she passed the small dish of Farofa (essentially a topping) for the Feijoada she added, “It provides the crunch.” At Ofa, it does much more than that as there are an astounding seven types on the menu ranging from one with lemon and ginger to another with fresh beets. Don’t miss trying one, just to feel, well, a little more Brazilian. They go nicely with the Churrasco as well as with one of Ofa’s signature dishes like the Picadinho, made with cubes of filet mignon cooked in a tasty meat sauce and served with baked plantains.

Also great is a Coconut Ceviche, practically a commodity these days in Miami restaurants but here nicely executed and served with crispy sweet potatoes and the Tulipinha de Frango na Cerveja, a yummy appetizer of grilled chicken drumsticks marinated in beer and honey. Guided by Ayurvedic principles that promote diet as the foundation for a balanced well-being, Chef Flavia also makes a statement with wholesome ingredients. That said, the Salada da Horta with a side of Legume Na Brasa, roasted organic veggies, is the perfect combo for anyone seeking to eat “only healthy” and keep trim which is not exactly a bad thing in Miami Beach.

Brazilians will rave about their Pao de Queijo until the cows come home if you let them. Essentially a tiny puffed cheese bread served at the beginning of the meal, it’s somewhat reminiscent of the Poori bread served in most Indian restaurants. It’s binge-worthy if it’s super light and airy and at Ofa it’s on the money. Served with Requeijao, a creamy Brazilian cheese spread, you’ll have a hard time passing on seconds.

Top it off with Dessert

After some Caipirinhas, Churrasco and a sampling of Chef Flavia’s artistry you’ll be more than curious to discover what Brazilians eat for dessert. That would be not much beyond Crema de Maracuja, a passionfruit pudding that appears on practically every menu in Brazil. Brigadeiro is a sophisticated Brazilian alternative, a kind of chocolate truffle and is often served with birthday cake. It’s usually home-made and eaten with a spoon. Check it out to give your sweet tooth some relief.