Rodizio Grill

FOOD

Grilled pineapple is an especially recognizable part of Rodizio Grill’s service. Called Abacaxi, it travels through the dining room on a skewer, its warm slices bringing fruit into the same tableside procession as the meats. Presunto, grilled ham finished with a raw-sugar glaze, makes a natural companion. A little of each brings together salty ham, caramelized sweetness, and juicy pineapple; either can also be enjoyed between servings of beef or chicken.

Picanha, the Brazilian sirloin cap, introduces the beef selection with the richness of its outer fat layer. Maminha adds tri-tip, another named cut worth recognizing when the gaucho arrives. Bife com Alho uses a garlic-butter rub, while Bife com Parmesão brings Parmesan to the sirloin. These preparations allow a plate to move from simply seasoned beef to garlic and cheese without committing to one large steak.

Frango Agri-Doce is the chain’s sweet-and-spicy chicken, basted with its house gaucho sauce. Galeto is a boneless chicken thigh preparation with creamy garlic and herb seasoning and grated Parmesan. Chicken hearts, listed as Coração de Frango Temperado, offer a traditional Brazilian churrasco appetizer for diners curious about another part of the bird. Pork choices include lime-seasoned Berkshire pork and Brazilian linguiça sausage. Lamb and fish appear at selected locations; the circulating selection varies by restaurant.

The salad bar includes coconut-pineapple slaw, combining shredded vegetables with fruit and coconut. Marinated quail eggs and hearts of palm bring other recognizable Brazilian ingredients to the spread. Quinoa salad, potato salad, mozzarella, fresh fruit, and ceviche provide further choices, with ceviche preparations varying between fish and shrimp. It is easy to assemble a bright, cool plate to enjoy alongside the warm carved meats.

Hot dishes give the meal a home-cooking dimension. Feijoada supplies Brazilian black beans, while Assado is a Brazilian braised beef dish. Stroganoff adds another sauced preparation. Rice, farofa, and couve round out the selection: farofa is a toasted cassava-flour accompaniment, and the chain’s couve combines collard greens with bacon. These dishes make a substantial plate even before another skewer reaches the table.

Pão de Queijo, the Brazilian cheese bread, combines yucca flour with a blend of cheeses. Parmesan-dusted Brazilian polenta supplies a crisp, savory accompaniment. Fried bananas finished with a cinnamon glaze bring sweetness to the meal. Together, these sides offer small, distinct bites that can be enjoyed with the meat service or revisited as favorites in their own right.

The desserts are made daily in the restaurants from family recipes and ordered separately. Pudim de Leite is caramel flan. Rabanada arrives warm, a cinnamon pastry with a creamy center, vanilla ice cream, and caramel sauce. Romeu e Julieta gives cheesecake a guava topping. Chocolate choices include Torta Brigadeiro, a four-chocolate mousse torte, and Bolo Brigadeiro, chocolate cake served with warm brigadeiro sauce. Orange-infused crème brûlée adds a citrus finish.

Rodizio Limeade blends fresh limes and cream, with tropical fruit additions available. Fruit juices, Brazilian beers and wines, and caipirinhas offer other drinks. The Full Rodizio includes the meat and pineapple service, salad bar, and hot sides; beverages and desserts are separate purchases. Local menus govern the final selection.