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Cinder House at the Four Seasons Hotel downtown opens to the public on Tuesday, Aug. 21. Credit: Michelle Volansky
From left, consulting chef Gerard Craft and executive sous chef Michael Fricker Credit: Michelle Volansky
The Cinder House interior features a wide array of seating options, including banquettes and communal tables. Credit: Michelle Volansky
The bar area boasts plenty of lounge seating. Credit: Michelle Volansky
Executive sous chef Michael Fricker fires up the wood-burning grill. Credit: Michelle Volansky
The expanded outdoor seating area now has a bar all its own. Credit: Michelle Volansky
The South American-inspired menu includes smaller bites like coxinha, fried balls of dough stuffed with cheese and braised chicken. Credit: Michelle Volansky
Cinder House’s feijoada, a Brazilian black bean stew, includes Calabrese sausage, braised beef, braised pork cheek, smoked pork belly and oranges, topped with chimichurri. Credit: Michelle Volansky
Niche fans will recall Dia’s cheese bread, a traditional Brazilian cheese puff made with tapioca flour, served with lardo, country ham and pickled vegetables at Cinder House. Credit: Michelle Volansky

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