Tourão Brazilian Churrasqueria — Montrose

FOOD

Picanha is a good introduction to Tourão’s full dinner rodizio. Its cap of fat gives the sirloin cut much of its appeal, with coarse Brazilian sal grosso seasoning and chimichurri served alongside. Garlic beef and spicy picanha provide two more seasoned choices. The simple picanha lets you enjoy the beef with a little herb sauce; the garlic and spicy preparations are worth trying when you want a stronger seasoning on the next carved serving.

The beef selection runs through alcatra top sirloin and fraldinha bottom sirloin to ancho ribeye, filet mignon and beef ribs. There are useful differences behind those names: ribeye brings marbling, filet a leaner, more delicate cut, and ribs a richer preparation. Steak wrapped with bacon is another full-dinner choice. A few slices of ribeye and a little filet can be a pleasant way to compare favorites within the same supper.

Lamb picanha and lamb chops give lamb enthusiasts two reasons to look closely at full dinner. Shrimp offers a seafood order alongside the meats, especially welcome if the evening has begun with several servings of beef. The smaller Gaucho selection keeps lamb picanha and shrimp, while lamb chops and ribeye are among the reasons to choose the full rodizio. That makes the choice a matter of particular cuts, with no need to buy the larger selection for a favorite already included in the smaller one.

Chicken wings, chicken Parmesan and chicken with bacon bring poultry into consideration alongside Brazilian sausage and pork tenderloin. Bacon-wrapped steak and chicken will appeal to someone who enjoys that extra richness, while the tenderloin offers pork without the bacon wrapping. The menu marks pork-containing preparations clearly. Allow roughly ten to fifteen minutes for the request items, including beef ribs, filet, bacon-wrapped steak and the listed poultry and pork preparations.

The market and Brazilian hot bars are included with rodizio, with cheeses, salads, vegetables and fruit to enjoy alongside the carved meats. A little salad can be particularly welcome with picanha or bacon-wrapped steak, and the cheeses give the bar an attraction of its own. There is also a separate market-bar meal. Someone more interested in the spread can enjoy that option without taking on a full evening of carved beef and lamb.

Weekday lunch keeps a smaller rodizio selection with both bars, including picanha, garlic beef, lamb picanha and shrimp. Express Lunch pairs unlimited bars with one six-ounce protein. For an evening built around those cuts, picanha with chimichurri is a fine beginning, with the market bar and other meats giving the rest of supper plenty to look forward to.