Brasileiro Opens With Rodizio-Style Lunch and Dinner
Brasileiro and his meat
Pig is in -- haven't you heard? First came Pubbelly, then Swine, and now Brasileiro, a Brazilian rodizio-style steak house, is open.
We got news of the opening last week, and now, after a couple of days of trials and tribulations in the form of friends and family dinner, Brasileiro opens its doors to the Magic City.
So... what about food and drinks? Ah yes, Brasileiro has tons of that. Unlimited amounts, in fact. With offerings a la carte or a rodizio-style, all you can eat for just $39 for dinner and $26 for lunch, and with three bars situated throughout the large restaurant space, you'll never be hungry or thirsty. We got to experience some passador action at the invite-only grand opening last week, along with handcrafted cocktails by Lucky Player vodka, Leblon caipirinhas, and rose petal champagne sorbet. Yes, rose petal champagne sorbet.
Interior dining room at Brasileiro -- it's like the Brazilian Amazon.
Melon citrus salad: fresh mint, lime feta cheese, and khimi toragashi ($9).
Passed hors d'oeuvres such as stuffed dates (ground beef, Brazilian cheese, bacon, and aji amarillo cream), mini Guily crab cakes (named after chef Guily Booth) with pea shoot salad and capers, and a melon citrus salad with feta cheese and khimi toragashi, all of which are offered on the menu a la carte. Still, a steak house is nothing without its meat.
Stuffed dates: ground beedcatupiry Brazilian cheese, bacon, and aji amarillo cream ($9).
Octopus carpaccio: chorizo dust, fried capers, tomato, lemon, and mandarin segments ($14).
That's what the guys walking around with wooden slabs are for. They're called pasadores, since they pass around the stuff you adore, like chicken wrapped in bacon, picanha or baby picanha (thank you, baby Jesus), leg of lamb, and traditional Brazilian flank steak.
Rodizio-style picanha -- meat on a stick just got a whole new meaning.
Main dining room facing water views.
People at Brasileiro's grand opening flocked to the passadores. Once we managed to get past all the hungry guests, we realized what the fuss was about. Meat was tender and cooked to pink perfection. The picanha was especially scrumptious, the flank steak pleasantly salty and cooked to an outer crisp.
Follow Carla on Twitter @ohcarlucha.
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