That Paulistanos take food seriously has not been lost on the folks at Cantaloup. The converted warehouse has two dining areas: oversize photos decorate the walls of the slightly formal room, while a fountain and plants make the second area feel more casual. Try the veal cutlet with blinis of yuca or the stuffed shrimp with clams. Save room for macerated strawberries in port wine sauce or a particularly velvety crème brûlée with ice cream.
Feb 5, 2005
The experience at this gorgeous restaurant could not have been better. From the amazing ambiance, to the superb service, to the exceptional food. (Even the bathrooms were a sight to see). I cannot wait to get back.