Handz

Chef Rodrigo Einsfeld’s philosophy at Handz centers on 'cozinha afetiva,' a concept that elevates rustic Italian comfort through the technical precision of the brasa. Every protein is subjected to the intense, smoky heat of the grill, imparting a charred depth to dishes like the fraldinha Angus. This beef is paired with potato gnocchi that are seared to a golden crunch and finished with a velvety gorgonzola fonduta. The octopus croquette exemplifies textural contrast, featuring a crispy panko exterior that yields to a tender, savory center, complemented by a fragrant bacon-infused mayonnaise. Technical mastery extends to the eggplant cannelloni, where the vegetable is thinly sliced and gratinéed with buffalo ricotta and spinach. The aroma of wood-fired tomatoes and fresh basil permeates the space, grounding the menu in Mediterranean roots. Einsfeld’s approach eschews pretension, focusing instead on the balance of bold, wood-fired flavors and the creamy, indulgent textures of handmade pasta.