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Quaint, white-walled Casa is one of the few Brazilian restaurants in Manhattan to venture successfully beyond the South American steakhouse formula. The regional cuisines of Bahia and Minas Gerais are explored in appetizers like the cuscuz paulista{/I}--shrimp cakes given a salty kick with green olives and hearts of palm. Bahian stews cooked in palm oil, including a sultry coconut-milk version with squid, shrimp and cilantro, remind you that there"s more to Brazil than carne.

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