Have you ever wanted to ask a chef for some personal recommendations? Well, now you don't have to because we have done it for you. Check out our interview with Leonice and Edson Ludwig of Porto Do Sul.
Q - Tell us a little bit about your role at your restaurant. What makes it special and what do you feature.
A - Leonice: I co-own Porto do Sul with my husband, Edson, and am the executive chef. Our restaurant not only features Brazilian barbecue, which is Edson’s specialty, but we also serve many recipes from both our families that have been handed down throughout the generations. It’s exciting to share the traditional dishes we grew up with, like feijoada, pão de queijo (gluten-free cheese bread), brigadeiro (Brazilian truffles), Grandma’s flan and cuca (Brazilian coffee cake). We strive to offer a creative flair in our food while balancing the tradition of the southern Brazil cuisine we love. Welcoming local and visiting guests into our dining room is such an honor — and I especially love having children here. Kids love Brazilian food!
A - Edson: As Leonice mentioned, we grew up in the southern part of Brazil where the gaucho — or cowboy — culture was strong. Churrascaria (shur-hawz-car-ree-ah) is the Portuguese word for “barbecue.” While Kansas City is famous for low-and-slow barbecue, Brazilians do a hot-and-fast style of cooking. Instead of rubs, Brazilians use sal grosso or coarse sea salt to season the meats. At Porto do Sul, I am able to use the cooking experiences I had from a very young age, growing up with my grandfather and father, with our guests. I lead our team of gaucho chefs, that dress in the traditional bombachas, in preparing the authentic Brazilian barbecue. Our signature cut is picanha, a traditional cut of sirloin that includes the fat cap, but we serve chicken, lamb, sausages, ribeye, filet mignon, bacon-wrapped filet and more.
Q - What is the one thing you would recommend to someone to eat at your restaurant?
A - Leonice: The gluten-free cheese bread is always a favorite, and part of the full rodizio experience. And the Brazilian desserts are divine!
A - Edson: Definitely the picanha and the full rodizio experience, which includes all of our barbecued meats and the Harvest Table featuring more than 55 hot and cold dishes.
Q - What’s the best thing you have ever eaten in Overland Park? What made it so memorable?
A - Leonice: The filet mignon with a side of mac-and-cheese at J. Alexander’s. The combination was so good — it inspired me.
A - Edson: A whole slab of ribs with their seasoned french fries at Joe’s Kansas City. Some of the best ribs and fries I’ve ever had!
Q - If you have friends in from out of town, what Overland Park restaurant is at the top of your list to recommend?
A - Leonice + Edson: Joe’s Kansas City!
Q - Any thoughts on the culinary scene in Overland Park you would like to share with visitors from out of town?
A - Edson: There are so many really good restaurants in Overland Park. You can go from Asian to Brazilian to Italian to American in just the two blocks around us. It’s really a diverse scene, and we’re honored to be part of that diversity.
Want to know what some other chefs had to say? Read our interview with four of Overland Park's best chefs.