Rodizio is our innovative tableside service of a large variety of choice cuts of beef, lamb, pork and poultry. An upscale Brazilian steakhouse where Gauchos (Southern Brazilian cowboys) season select cuts of beef, lamb, poultry and pork in varying spices and "sal grosso" (coarse salt). They then cook and serve tableside endless portions to the diners. A hot and cold buffet featuring an abundance of fresh options to build your own salad, imported cheeses and cold cuts, a large variety of elaborated salads and four hot dishes complete the meat extravaganza.

First of all you should treat yourself (selves) to our buffet located in the center of the restaurant. We have over 23 different salads, 4 hot dishes, imported cheeses, cold cuts and more. It's a meal in itself…. Then, when you've finished your salads you will turn this red and green card to the green side. Once you do that the Gauchos (meat servers) will begin to serve you. You will turn the card back to red if you need a break or when you are finished. The tong here is to grab the meat as they slice it. Don't forget that if you don't like what they are offering, you are talking or if your plate is full, you can tell them "no thanks"… Their feelings wont be hurt… Once you all have had your fill we will remove your plate and offer you dessert… I hope you save room, because we do have good ones here.

The history behind the concept and name come from a culinary tradition that dates back into the XVIII century. Imagine back then hearing the horse's hooves beat across the pampas, the lowing of cattle in the background, men telling adventurous stories of the day, and the sound of wood crackling in a blazing fire. The smell of dust and wild grass permeates the evening air. Succulent meats roasting over an open flame as the smoke burns your eyes. Your mouth watering, ready to bite into a fresh slice, you sharpen your knife. A good days work and a good meal. You'd be DINING GAUCHO STYLE!

Gaucho's for the longest time were not thought of favorably. They were known as rugged horsemen with a propensity for stealing others' wandering cattle. It is probably with these very same cattle that the Gauchos developed their special cuts, preparation, and cooking style. They placed the meat on large wooden skewers and seasoned it with sea salt. Today we call this process "Churrasco".

As the years went by, the reputation of the Gauchos improved, and their culinary traditions gained sophistication. Gauchos are now recognized for their hospitality, courage, "nativismo" (love for the soil of one's birth place), customs, gentleman-like respect and determination. The culinary traditions of Churrasco live on, as we still slow cook our meats over an open flame. Now, however, we season the meats with SAL GROSSO (thick salt) and serve them "rodizio" style.