Divina Carne Brazilian Steakhouse

FOOD

Picanha makes a fitting introduction to Divina Carne’s Divine Rodizio. The Brazilian sirloin-cap cut, recognizable by its outer layer of fat, joins maminha, top sirloin, fraldinha and filet mignon in the beef assortment. Continuous tableside carving gives you smaller servings to explore and the opportunity to return to a favorite. It is a very agreeable arrangement when choosing just one steak would take longer than eating it.

Dinner adds either ribeye or New York strip, so ask which is being carved if you have a particular preference. Both leg and rack of lamb broaden the evening selection. For someone whose usual steakhouse order begins and ends with beef, those two lamb cuts offer a worthwhile reason to try something different without committing the whole meal to it.

Pork tenderloin and Brazilian linguiça sausage give dinner two more options, while Parmesan chicken and chicken leg cover the poultry side. The assortment suits a table with different favorites: filet for one diner, lamb for another, and sausage for someone who would happily have another helping. Nobody needs to negotiate a single centerpiece for the table.

Pasta deserves a proper look here. Truffle Fettuccine combines ribbons of pasta with truffle oil and sautéed mushrooms, while Gnocchi Bolognese takes mozzarella-filled gnocchi and adds Bolognese sauce. Cheese inside the gnocchi and meat sauce around them? Divina Carne understands the appeal of a little excess. These are substantial dishes in their own right, worth considering even when steak was the original plan.

Lemon Shrimp Fettuccine brings shrimp, light cream and lemon zest into the selection. Penne Pomodoro offers tomato sauce and basil when that is more your inclination. All four pastas are included with both dinner packages, Divine Rodizio and Divine Chef’s Table. Those mozzarella-filled gnocchi needn’t depend on anyone ordering the carving service. How accommodating.

The market table offers salads, ceviche, carpaccio, imported cheeses and charcuterie, with smoked salmon and traditional Brazilian dishes among the wider possibilities. The selection can vary, so it is worth taking a look before settling into the meat rounds. Dinner also includes a sushi-roll bar. For the diner who enjoys cheese, cured meats and seafood as much as steak, there is plenty of interest beyond the skewers.

Weekday lunch and weekend brunch rodizio have their own attractions, including brisket, tropical pork and bacon-wrapped chicken. Grilled pineapple and grilled cheese with sweet toppings also appear on those midday menus. Pineapple makes an appealing change after the savory meats, while sweet-topped cheese offers another reason to save a little room. An earlier meal can have ambitions of its own.

For a buffet-focused weekday lunch, Build Your Buffet starts with the market table, with sushi rolls and made-to-order pasta available for an additional charge. Weekend brunch’s Chef’s Table includes those components. Single-portion protein additions and separate Wagyu steaks are also offered as extra purchases; the rodizio package is the choice for repeated tableside meat service.

Dessert is separately priced, with Brazilian flan, papaya cream and cheesecake with passion fruit or red fruit among the choices. Should the gnocchi and skewers leave a little space, there is a distinctly abundant way to finish.