Bar Copa is a chic restaurant underneath Copacabana in the Entertainment District with a grill-focused menu and a sophisticated list of cocktails.
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daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it s perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks,
this month the menu is set by these mothers. since they are from the southern region, they are going to teach me a beloved sunday classic. we need onion but you need to chop it very small. we are making ragu. so explain that. [ speaking non-english ] [ speaking non-english ] look away now if you are a vegetarian. this ragu is a symphony of meat. beef ribs, cuts of pork, sausages, thinly cut slices of steak are all browned and then poached in red wine.