Astorians hail the "delicious", "generous portions" of "well-seasoned" eats and "amazing" caipirinhas served by a "friendly" staff at this beloved Brazilian; colorful murals plus live Latin music on weekends spice up the rustic storefront digs, while reasonable tabs reflect "lots of value to boot."
Time Out Magazine
Favela's Feijoada was picked by time out on their "100 best dishes and drinks 2010)
Brazilian expats and pork fetishists gather at this Astoria eatery on Saturdays—the only day of the week that feijoada, the country's national dish, is available here. It's worth the wait: The hearty, garlicky black-bean stew is flavored with dried beef, sausage, bacon, pork trimmings and ribs, held together with farofa (cassava flour) and served over rice.
Village Voice Best of 2007
You don't expect much when you see prime rib on a menu. Usually it means an inferior cut of meat being passed off as "prime" grade, even though the designation only refers to the position of the bones on the bovine rib cage. Most often, prime rib is touted in franchise restaurants and small-town supper clubs. That's why some friends and I were blown away when we encountered it at a Brazilian restaurant in Astoria. Though the serving was only a single rib—humorously dubbed "Costela Bam-Bam" —that rib was dinosaur-size. Swinging from the rib's length was a hammock of meat, roasted to deep, caramelized perfection... It sliced like a giant roast, and took several of us to finish it.
The hardest type of Brazilian food to get right is the Bahian cooking of the north, much of which reflects an African heritage. Moqueca is the cuisine's masterpiece, a coconut-laced fish stew kissed with bright orange palm oil, which is called dende. At Favela, it comes authentically sided with pirao, a pudding made from the stew's gravy thickened with manioc flour, creating a parallel culinary universe of delectability.
New York Magazine
Favela is one of the most appealing... With so much going for it, Favela could’ve skimped on the food. But the homey chow is quite good, and even random meals should hit a standout or two. Fresh-made Brazilian empanadas filled with chicken or codfish and potato called salgados make especially toothsome starters. Entrees are hearty and enormous; several renditions of “sirloin steak” offer up a carefully cooked-to-order, bone-in chop the dimensions of a man’s shoe. (read more)