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Art Gourmet Shows Off New Space, Will Offer Take-Out Beginning Sept. 6

Catering is now available for events from birthday parties to weddings

Art Gourmet launched in 2014 with catering and in 2015 started supplying wholesale frozen Brazilian snacks to bakeries and other retail outlets. Fast forward to 2023, and sisters Daniela and Roberta do Nascimento and partner Marco Lopes needed to expand. They looked to Tewksbury, and invested some $500,000 to open a new facility at 1120 Main St.

The 2,900 sf space is divided between a front retail area, a dry goods and work area and a large kitchen. The company’s authentic Brazilian snacks, available frozen, come in 10 chicken, beef, ham and vegetarian varieties. Art Gourmet’s catering buffets include Brazilian specialties and international items.

Daniela Nascimento said a grab-and-go operation will launch on Sept. 6. Below are photos of the buffet spread offered by the company, with bite-size gourmet items ideal for a holiday party or cocktail get-together.

The Carnation will report back in Sept. when take-out is available; meanwhile, inquiries for catering engagements can be made on the Art Gourmet website or by calling the Stoneham location at 781-572-3003.

Roberta do Nascimento, Marcos Lopes and Daniela do Nascimento, owners of Art Gourmet
Roberta do Nascimento, Marcos Lopes and Daniela do Nascimento.
Art Gourmet appetizers shrimp with passionfruit sauce, tapioca puffs with red pepper jelly and quinoa salad.
Shrimp with passionfruit sauce, tapioca puffs with red pepper jelly and quinoa salad.
Art Gourmet appetizers eggplant antipasto, crudite platters and cups and chicken salad bites.
Eggplant antipasto, crudite platters and cups and chicken salad bites.
Art Gourmet's selection of frozen Brazilian snacks.
A selection of frozen Brazilian snacks.
Art gourmet's selection of traditional and creative brigadeiros, a Brazilian sweet.
Traditional and creative brigadeiros, a Brazilian sweet.

Lorna is a U.S. Army veteran and 25-year resident of Tewksbury who has written for organizations ranging from the DIA to InformationWeek to a free weekly in New London that sent her to interview the pastry chef at Foxwoods.

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