Best Place for Carnivores - 2006
If you leave the little dials on your table reading SIM POR FAVOR (i.e., "Yes, please"), gaucho-clad servers will come to your table at this Brazilian churrascaria brandishing meat-laden skewers, from which they'll carve roasted and grilled meats and fowl until you cry Uncle (or flip the dial to NÃO OBLIGADO, "No thanks"). The passing parade includes beef tenderloin, top sirloin, pork chunks dusted with Parmesan, pork tenderloin, lamb flavored with rosemary, chicken thighs, chicken hearts, house-made pork sausages, and grilled bananas, pineapple, and vegetables. (The restaurant serves eight to 10 meats on weeknights, a dozen on weekends.) A multidish cold and hot buffet contains the essential rice, soupy black beans, pinto beans, and farofa (toasted flour to be sprinkled on the rice and beans), as well as more than a dozen platters of assorted salads and salad-bar ingredients such as hearts of palm, pickled beets, hard-boiled eggs, pickled baby turnips, and artichoke hearts. If you haven't eaten yourself into a coma, finish with a big square of tres leches cake or a huge goblet full of papaya cream pudding, with a ball of tart cassis sorbet.