In São Paulo, the future is female, mostly vegetarian, and open all day long. At least, that’s the case at Futuro Refeitório, or Future Cafeteria, which recently opened on the site of a former parking lot in the Pinheiros neighborhood. Run by four women, the charming cafe is in the spirit of the all-day dining craze that has taken off around the world. The menu features a variety of small dishes that diners are encouraged to mix and customize — everything from Thai curry to cornbread to roasted chicken with paprika to a chopped salad. The options lean heavily on vegetables, and since the team includes a barista and a baker, expect supreme bread and pastries (this might be the best croissant in town) as well as coffee made from beans roasted in-house.

A sister restaurant to the successful Bráz Pizzaria chain, Bráz Elettrica focuses on authentic, individual Neapolitan pizzas baked fresh and devoured by hand. Located in the trendy, restaurant-rich area of Rua dos Pinheiros, this is a more casual place for Paulistanos to indulge their passion for pizza. The recipes were created in partnership with Anthony Falco, lead pizza wizard at Brooklyn’s famed Roberta’s, and it’s refreshing to see toppings like  jalapenos, potato puree, and spring cream in a city whose pies are, for the most part, very traditional.  

Last year, bartender Alexandre D’Agostino decided to retire from a nearly two-decade career behind the bar to create his own brand of bottled cocktails. His pre-made versions of the Negroni, Boulevardier, and Old Fashioned were so successful that he had no choice but to open a new bar to sell and serve them. At the tiny, hidden Aphotek, D’Agostino prepares cocktails like the classic Sazerac and Martinezto to order with whatever he has at hand. With just five bar stools, the intimate space feels more like drinking at a friend’s home than partying in public.

After leaving the acclaimed ceviche restaurant Suri Ceviche & Bar, Colombian chef Dagoberto Torres is back, now with his own marisqueria — a restaurant dedicated to all kinds of fresh seafood. Located in a quiet village within one of the busiest areas of the city, Barú  features everything from clams to patacones (fried green plantains) with tuna tartare to a crunchy shrimp tostada. But Dagoberto’s iconic ceviche dishes can be found here as well, gathered under a section of the menu called levanta muertos. To drink, there’s a small but excellent list of cocktails, like the tiquira tonic with tiquira, an indigenous Brazilian spirit made from cassava.

Chef Rodrigo Oliveira of the gastronomic institution Mocotó has finally landed downtown — more specifically, Paulista Avenue, one of the noblest and most central avenues of the city. At Balaio he serves a more diverse range of modern Brazilian cuisine — from pasteis and other appetizers to moqueca, a traditional fish stew that Oliveira makes with cashew fruit — all with his signature touch. You’ll also find Mocotó’s iconic dadinhos de tapioca — crunchy, chewy cubes of tapioca and cheese curds — and just like at Mocotó, they shouldn’t be missed. Situated inside the Instituto Moreira Salles cultural center, it’s become a true destination for modern Brazilian cuisine.

It doesn’t look like much from the outside, with metal garage-style doors and no real sign, but just cross the threshold to see what the fuss is about. The cooking of Rodrigo Felício (formerly of the Ritz Carlton’s L’Espadon) is well worth the trip to the far-out Barra Funda neighborhood. Seating is communal, and a changeable letter board displays the day’s menu (and, occasionally, political messages). Felício’s focus is fresh fish, and the menu appropriately revolves around the catch of the day. For sides, expect mashed cauliflower, grilled seasonal vegetables, or anything else that strikes his fancy.

After moving downtown to open A Casa do Porco, his wildly popular salute to pork, chef Jefferson Rueda has launched his follow up: Hot Pork, a hot dog specialist with a purist bent. Rueda spent three years studying every aspect of the classic dog, and the result is that everything from the buns to the sausages at Hot Pork are handmade. Dogs come simply dressed with only guava ketchup, tucupi-spiked mustard, and pickled onion, and there’s a vegetarian version made with tofu and mushrooms called the Not Pork. To drink, find natural soda, beer, and cider on tap.

Located in the landmark Copan building designed by architect Oscar Niemeyer, this small bar is part of the recent revitalization of downtown São Paulo. With dim lighting, great music, and a speakeasy vibe, Fel is the perfect place to sip long-forgotten cocktails such as the 1930s-era Avenue (bourbon, Calvados, grenadine, orange blossom water, passionfruit, and orange bitters) and other historic libations. Run by bartender Michelly Rossi, it’s a nightcapper’s dream.