Executive chef Rachel LeGloahec is preparing to debut her dining concept within weeks and is setting the scene by first explaining what it is not. Taking over the shuttered Mise en Place cooking school at the eastside’s Sansone Park Place retail center, LeGloahec promises Boteco will not "be a bar, a pub, nor a restaurant," but will take its global inspiration from informal botecos, bodegas and botequims.
Close to the intersection of Eastern Avenue and Silverado Ranch Boulvard, Boteco describes itself as "a local no-frills meeting place for friends and family where delectable food, good drinks and quality conversations are dished out plentifully."
Aiming for an April 26 opening date, chef LeGloahec’s resume includes time spent at Joël Robuchon and L’Atelier de Joël Robuchon at the MGM Grand and Relais & Chateaux White Barn in Maine.
Already imagined for the everyday "affordable" menu, black garlic hummus or Singapore chili crab chips and dips, main dishes such as "Boteco sliders" and "Cervantes Lobinho & Abacaxi," featuring thinly sliced pork tenderloin, "Moroccan chicken & rice tagine," salads, her version of braised beef poutine and adventurous dishes like Bourgogne escargots, American sturgeon caviar and Jamón Ibérico de Bellota.
For dessert, she currently plans to serve a salted caramel budino and "Strawberries Romanoff."
Hosting weekly wine tasting events paired with a three-course meal, Boteco is also committed to serving brunch. Announced opening hours will be Wednesday to Saturday from 4 to 10:30 p.m. and Sunday from 8 a.m. to 3:30 p.m.