COURIER L B G M IFE, AUG. 2-8, 2019 21
It was about four years
ago that Rafaela Negrao
and her husband, Leo
Motta, a chef who had been
specializing in organic
dishes, opened the Bay
Ridge restaurant, Gourmet
Fit. They are still
there, but have rebranded
as Gourmet Kitchen.
Much of the food remains
organic, and the
menu continues to emphasize
healthy eating, but
some changes have been
brought to the table. For
starters, there is a wine
bar, so patrons can now
enjoy a glass of wine with
their meals. While hard
liquor is not served, there
are mock Mojitos and Margaritas
that use wine-based
liquor and other flavors to
create unique drinks.
Another change is the
ability to eat outdoors –
certainly one of the joys
of summer. The yard has
been transformed into
an urban garden where
guests can sip and savor
a glass of Sangria in the
sunshine. This space can
also be rented for private
parties.
Ipads have replaced paper
menus because sometimes
a picture is worth a
thousand words - there’s
nothing like seeing tantalizing
photos of the selections
to come. And – voila –
you can now order dessert!
New dishes introduce
diners to the flavors of Brazil.
These include coxinha,
a Brazilian appetizer comprised
of chopped chicken
covered in a crisp batter,
some chipotle sauce on the
side; and the chicken sliders,
dressed in homemade
barbecue sauce, served
on Brazilian gluten-free
cheese bread. Brazilian
spices add pizazz to the
shrimp ceviche, mixed
with fresh mango, red onions,
and cilantro. There’s
also Churrasco – sirloin
steak with chimichurri
sauce, served with sides of
asparagus and truffle fries.
Brazilian flan and churros
are among the tempting
desserts. The latter comes
with a chocolate and a caramel
dipping sauce!
Some of the restaurant’s
staples remain, like
the perfectly cooked wild
salmon, drizzled with a
low sodium teriyaki sauce,
and sprinkled with sesame
seeds. It sits on a bed of flavorful
quinoa, shredded
carrots and zucchini. “It’s
one of our most popular
dishes,” says Negrao. “The
recipe has never changed.”
Like everything served at
the restaurant, it is beautifully
presented on its plate,
a visual masterpiece.
Bison burgers also remain
on the menu, and
there are still vegan and
vegetarian options. For example,
the breadless quinoa
burger offers a sweet
potato and wild rice patty,
garnished with alfalfa on
a bed of grilled pineapple,
lettuce, tomatoes, onions,
and avocado. Zucchini spaghetti
is served with wild
mushrooms and tomato
sauce. Wonderful salad
options include Espinafre
- baby spinach with avocado,
mango, roasted peppers,
and sesame seeds.
Scrumptious seafood
paella features scallops,
shrimp, calamari, mussels,
and clams over saffron
rice. It’s not only
delicious; it’s an artist arrangement
of colors and
textures.
The couple adds specials
to the menu, taking
advantage of seasonal selections
when possible.
Kitchen Gourmet 6819
Third Ave. between 68th
street and Bay Ridge Avenue
in Bay Ridge, (347)
662-6821, www.GourmetFit.
net. Open Mondays 12 pm
– 9 pm; Tuesdays – Saturdays,
11 am – 10 pm; and
Sundays, 11 am – 8 pm.
BUS INES S , B ROOKLYN S T Y LE
“Clean” eating can be delicious and visually appealing.
Gourmet Kitchen proves it.
/www.GourmetFit
/www.GourmetFit