Rioz Brazilian Steakhouse
Cuisine
Meal Periods
Dining Format
Phone
Website
Cuisine
Meal Periods
Dining Format
Phone
Website
EXPERIENCE
Rioz makes a persuasive case for sitting still and letting dinner come to you. The South Carolina steakhouse opened in Myrtle Beach in 2006 and added North Myrtle Beach in 2019. Part of Homegrown Hospitality Group, it serves the southern Brazilian churrascaria tradition through wood-charcoal cooking and circulating gauchos. Its appeal is unmistakably all-you-can-eat, with enough tableside ceremony to make another serving feel like part of a proper evening out.
Start at the Fresh Market, then turn the table card green when you are ready for the rodizio to begin. Beef, pork, poultry and lamb arrive on skewers; the gauchos carve at the table, and red gives you a pause. That small ritual lets you choose when to welcome another helping and when to catch up with the people across the table. The card is useful. Use it.
The Fresh Market can complicate perfectly sensible intentions. Seafood and sushi share the spread with hot and cold seasonal dishes, so a modest opening plate can become its own project. Meanwhile, Brazilian cheese bread and warm sides make waiting for the meat rather pleasant. Anyone arriving with a rigid plan to try absolutely everything may want to allow for negotiations between appetite and available plate space.
The strongest Rioz strategy is not necessarily trying everything equally. Lamb chops can make a convincing argument for becoming selective, waiting for another serving instead of accepting every skewer that appears. Take a little picanha, compare the garlic version, pause for pineapple, then return to whichever cut has your attention. Conversation fits between those choices. A green card invites more possibilities; it does not oblige you to eat them all.
FOOD
Rioz is a churrascaria first. The Full Rodizio brings unlimited tableside meats, the Fresh Market and Brazilian accompaniments into one meal. Beef, pork, lamb and poultry cook over wood charcoal before the gauchos bring their skewers to the table. Grilled pineapple joins the procession, giving this very carnivorous undertaking a recurring sweet interruption.
The lamb chops deserve disproportionate attention. They share the rodizio with leg of lamb, and they are exactly the sort of compact cut that can hijack a well-intentioned plan to sample everything. A chop or two becomes a perfectly respectable reason to keep an eye out for the next serving. Equal opportunity for every skewer is optional.
Beef supplies the traditional churrascaria backbone. Picanha, the Brazilian steakhouse essential, is served simply with sea salt; picanha com alho takes the sirloin in a more aromatic garlic direction. Flank steak, top-round sirloin and filet mignon keep the carvings varied. Bacon-wrapped tenderloin adds salty richness, while slowly cooked beef ribs bring a heavier serving into the succession of steaks.
Pork and poultry keep the rotation from becoming a parade of beef. Parmesan-coated pork loin has a salty, savory edge, and pork sausage brings a robust seasoned bite. Slow-roasted pork ribs, chicken leg and bacon-wrapped chicken round out the selection. There is plenty here for an appetite that wanders beyond steak without losing interest in the charcoal grill.
Grilled pineapple with cinnamon travels with the meats, warm and juicy enough to be welcome between richer carvings. It is part of the rodizio, so the sweet tooth need not wait until dinner is over. Brazilian cheese bread, mashed potatoes, fried bananas and polenta supply the familiar churrascaria comforts. Cheese bread can quietly become its own extracurricular activity while the gauchos make their rounds.
The Fresh Market is substantial enough to hold its own. Greens, cheeses and prepared salads share the hot-and-cold spread with seafood and sushi, making an opening plate considerably more interesting than a token salad before the steak. Seasonal offerings change the mix. The separate Fresh Market Selection meal lets that spread take the lead without the tableside meat service.
Dessert and beverages are extra. Brazilian flan offers a caramel-custard finish, with cheesecake and chocolate mousse cake among the separately ordered sweets. Dessert selections vary by location.
FOOD HIGHLIGHTS
♛ Lamb Chops — bone-in lamb worth leaving room for another serving when available.
♛ Leg of Lamb — carved lamb slices offering another preparation alongside the chops.
♛ Picanha — sea-salted sirloin and a useful starting point for the beef selection.
♛ Garlic Picanha — sirloin with garlic for comparison with the simply seasoned cut.
♛ Beef Ribs — slow-cooked beef for a different serving from the sliced steaks.
♛ Bacon-Wrapped Filet — tenderloin wrapped in bacon, bringing extra richness to the carving.
♛ Parmesan Pork Loin — roasted pork with a salty Parmesan coating, served tableside.
♛ Bacon-Wrapped Chicken — poultry wrapped in bacon for another choice among the circulating skewers.
♛ Cinnamon Pineapple — warm grilled fruit served in the same procession as the meats.
♛ Brazilian Cheese Bread — cheesy bread to enjoy alongside the carvings and warm sides.
♛ Fried Bananas — a sweet Brazilian accompaniment beside the savory rodizio and other sides.
♛ Sushi — a seafood choice within the Fresh Market’s changing hot-and-cold spread.
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