Amid high ceilings, slick service and a soothing cream-and-taupe color scheme, iconic Chef Alex Atala reinvents Brazilian cuisine fusing fine dining with wild, native ingredients from the Amazon basin. Ingredients range from jambú, an herb that creates a tingling sensation on the tongue, to ants, acai and tucupí, a yellow sauce extracted from wild manioc root. Highlights include heart-of-palm fettuccine with butter, sage and popcorn powder and milk pudding flavored with aromatic priprioca, a root previously used in the cosmetics industry. An interesting note, D.O.M. stands for Deo Optimo Maximo. The Benedictine motto, which translates as “To God, The Good, The Great,” was often used to indicate places where weary pilgrims could eat and rest.