Sal e Brasa Brazilian Steakhouse

FOOD

Picanha and beef ribs give Sal e Brasa’s grilled selection two clear beef attractions. Picanha is sirloin-cap beef, with the cap of fat part of the cut’s appeal; ribs offer another rich beef choice. Lamb, chicken and pork round out the meats, with garlic shrimp bringing seafood into the circulating service. The offerings and sushi combinations rotate, so dinner is about exploring the selection rather than expecting a fixed sequence of cuts.

Garlic shrimp makes a savory seafood addition beside the red meats. Garlic complements the sweetness of shrimp, connecting the tableside seafood with the shellfish flavors in the buffet’s bisque. Cheese with honey is another offering to watch for: salty cheese and honey’s sweetness make a small bite with a different balance from the grilled meats.

The buffet’s brûléed bacon and lobster and seafood bisque make a case for spending some appetite away from the carving. Crisp bacon has a sweet edge from its brûléed preparation and makes a savory pairing with the buffet cheeses; the creamy bisque brings shellfish into a bowl. A soup course can be worth sitting down for in its own right, particularly when the rest of dinner centers on grilled food. Vegetables, salads and other hot dishes fill out the self-serve selection, with plenty to accompany the meats or form a buffet-only meal.

The sushi station is an appealing extra in a Brazilian steakhouse, with staff offering custom combinations. It is included in both the full rodizio and the separate buffet-only meal. Give it a proper look along with the soup and salads; dinner can include a few pieces of sushi without abandoning the original plan for picanha.

Garlic rice, au gratin potatoes, caramelized bananas and pão de queijo arrive family-style. The potatoes accompany the grilled meats, while the bananas bring a sweet contrast to the savory dishes. Chimichurri is available for the grilled meats too. The cheese bread is particularly easy to keep reaching for between servings.

Desserts and drinks are purchased separately. Pudim, the Brazilian flan, and crème brûlée are among the choices if you would like a custard finish. One comes with the appeal of a Brazilian classic; the other has that brittle sugar top to crack.