Brasa de Brazil - Churrascaria - Contact Owner
Rodizio was first practiced in Brazil’s cattle country, where gauchos (Brazilian cowboys) from all parts of the nation brought their cattle together for processing. During that time, the cowboys shared their favourite cuts of meats on large spits—often roasting whole animals. Decades later, the custom made it to Brazil’s larger cities and was adopted in both fine-dining and mainstream restaurants before being exported to the United States by Brazilian entrepreneurs in the mid-1980s. Given the non-stop parade of meats being taken around the restaurant, there are two important tools you will be given at your table: a pair of tongs for selecting your meat and the all-important, two-tone wooden table marker. Place the wooden marker to green to say,” Sim, Por Favor,” (yes, please) and the gauchos will circle your table with unlimited supplies of meat. Turn the table marker to red when you want to say, “Nao, Obrigado,” (no, thank you) to stop the flow of waiters delivering their succulent specialties. When done with your main course and side dishes, enjoy Brasa’s incredibly delicious desserts, like the Molten Rock Chocolate Cake or its Tiramisu. Then sit back and relax as you sip a great cup of fresh-roasted coffee or have a choice of Brazilian drinks, like Caprinha or a Brazilian Crush as you complete your truly Brazilian experience.
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