The thought of a coddie made with chicken is enough to knock most Baltimorons off their bar stools, but the croquettes prepared by Marcelo Salles in his DaRua can broaden minds and palettes. DaRua’s compact menu of delicious Brazilian street food makes a first visit vexing—do you go with the feijoada (a stew of black beans, pork, collard greens, and rice sprinkled with a topping of yucca, bacon, and garlic) or a pastel (beef, chicken, or cheese wrapped in divinely delicate and flaky pastry crust)? Either is a filling, savory delight. Just don’t pass on the croquettes, lightly breaded and fried seasoned chicken fritters served with a squiggle of creamy goodness on top. Crispy on the outside, moist in the middle, and perfect with a beer, DaRua’s croquettes are yummy by themselves or accompanied by a side of black beans and the most perfect fried plantains in town.