Brazilian specialties plus pizza. We had mozzarella w/ tomatoes & basil: the cheese was superb but it is just too early for tomatoes. The steamed mussels in white wine were succulent, the hearts of palm salad, excellent. These were appetizers along w/ good, good pizzas of red bell pepper & tomatoes: again the tomatoes are not in season. Our main courses: feijoada completa: an excellent black bean stew w/ fresh & smoked pork & beef; superb collard greens --sauteed in olive oil & garlic; moqueca de camaro: prawns sauteed w/ coconut milk, peppers, onions: we thought the prawns were over-cooked; xim xim de galinha: chicken w/ okra -- changed everyone's mind about okra -- not slimy. These hearty dishes were served w/ steamed rice & polenta & farofa (toasted yuccca flour.) We felt this is an unpretentious, good value place w/ a v. friendly & obliging patrone. Strong recommendation here: food is hearty & nicely spiced. We had a Ballentine Napa Zin & a Paso Robles syrah, Eberle. Joel W brought these as a present.