— The Experience
Rodízio.
A meal that lasts as long as you need it to. Sixteen cuts, one disc, no menu to read.
01
Sit down
You're shown to your table. A two-sided disc is placed in front of you — green side up means keep the cuts coming, red side up means pause.
02
Help yourself
Visit the salad bar: hearts of palm, vinagrete, farofa, palmito, charcuterie, cheeses, hot sides like feijão tropeiro and arroz brasileiro. Refilled hourly.
03
The passadores arrive
Our gauchos move table to table with long skewers — picanha, fraldinha, costela, cordeiro, linguiça, frango, ananás. Hold out your tongs. They carve a slice for you.
04
Flip the disc
Stop whenever you want. Pause for a caipirinha. Order pudim. Stay for two hours, three, four. The fire's not in a rush. Neither are we.
The Passadores
Trained in Rio Grande do Sul.
Our team learned to grill in the south of Brazil, where churrasco isn't a restaurant trick — it's a Sunday afternoon. They carve by feel, by sound, by the weight of the cut on the blade.
The Salad Bar
A century-old tradition.
Hearts of palm, palmito, vinagrete, farofa de bacon, feijão tropeiro, arroz, pão de queijo. A full meal on its own — the meat is just the second act.
Private dining