Churrascos

FOOD

The carving selection makes Churrascos brunch feel closely related to its steakhouse identity. Beef tenderloin and prime rib are separate advertised choices, joined by whole roasted pig. That gives the meat portion of the buffet a clear purpose: substantial carved preparations, rather than a breakfast spread with a few sausages added. The actual carving lineup can change, so a particular roast is worth confirming if it’s the reason for your visit.

The hot dishes extend the meal across Latin cooking. Lomo saltado brings the familiar Peruvian stir-fried-beef dish into the selection, while carnitas and pork spare ribs provide two different pork choices. Several chicken preparations appear on the brunch list, including pollo al ajillo and pollo encamisado. You don’t have to build the whole meal around the carving board to find a substantial main dish; this side of the buffet deserves its own attention.

Grilled salmon and tilapia Andina give fish a place among the hot preparations, with frito mixto another published choice. On the chilled side, ceviche Copacabana, shrimp cocktail and smoked salmon offer different ways to include seafood. Smoked fish, a cocktail preparation and ceviche aren’t interchangeable extras around the roast beef. They give someone who came mainly for seafood a plausible brunch of their own, subject to the day’s selection.

Empanadas, sweet plantains and roasted Andean potatoes help give the accompaniments some identity. Gallo pinto brings rice and beans together, while Caribbean rice and jasmine rice are listed separately. Grilled mixed vegetables, roasted Brussels sprouts and grilled mushrooms broaden the warm sides. Plantain chips and tortilla chips also appear in the station selection, making the Latin character visible well beyond the names of the main dishes.

There is plenty of breakfast to go with the carved meats. Omelette and crepe stations let eggs and filled pancakes have their own place beside the roasts, while a pasta-and-macaroni-and-cheese station supplies another cooked option. Torrejas, the menu’s French toast, and tres leches pancakes make the sweet breakfast choices especially tempting. Bacon is there for a more conventional pairing, along with bagels, rolls and fruit. It’s a brunch menu with several distinct starting points.

The cold buffet includes the house salad and Caesar salad as well as fresh fruit. They’re welcome additions whether you’re concentrating on seafood or the carved meats. Brunch leaves the order up to you: a little ceviche, a crepe, perhaps some prime rib. It’s an appealing way to explore a steakhouse menu without committing to a single main.

Dessert carries the restaurant’s tres leches theme into cake, with flan de queso offering a cheese-flan alternative. Arroz con leche supplies rice pudding, and alfajores add sandwich cookies to the range. Brownies, petit fours and Pío X also appear on the published selection. These are representative brunch choices, not an assurance that every tray will be present each weekend. Still, the advertised range gives the finish enough substance to deserve more thought than simply seeing what remains after the prime rib.