Though if there should come a time when reservations get trickier, the food offered at Botequim is phenomenal enough to wait for. Marco Moreira and chef de cuisine Jason Hall have brought vividly authentic Brazilian cuisine, just as densely flavorful and satisfyingly meaty as I remember from my own travels to São Paulo, straight to Union Square. Two of the best dishes are the Leitao a Pururuca, a massive cube of roasted suckling pig with traditional sides of collard greens and farofa (a toasted flour mixture that adds a nice texture to the bites of pork that pull apart with only a tug of the fork), and the tender Fraudinha, a marinated, slowly grilled skirt steak topped with an egg, also hugely portioned. Despite the plentiful size of the dishes, it's really no challenge to finish it all.