Free Steak at Beer 360's Grand Opening Today
Get your steak on -- for free.
Gyorgy Papp/Papp Photography
You've heard about deals that involve complimentary coffee, doughnuts, and even ice cream. This deal has some real meat on its bones.
Beer 360, a new craft beer bar that offers Brazilian picanha steak and 360 kinds of beer, is celebrating its grand opening today, Wednesday, May 21 -- with free steak.
The restaurant is offering free three-ounce portions of its picanha steak, served tableside in mini brick furnace ovens to anyone who comes in -- no purchase necessary.
The complimentary beef offer is owner Luiz Gustavo's way of getting neighbors to try his meat in the hope that diners will want more. "We wanted to get the word out about our signature picanha steak, a traditional Brazilian cut, and the art of brick-furnace slow cooking. On a traditional night, guests order the steak by the ounce and it is served in a personal mini brick furnace at their table. This isn't done anywhere else in the country, so we thought, What better way to spread the word than with a free steak offer to the community?"
The deal is good today from 11:30 a.m. to 9 p.m. When you arrive at Beer 360, you'll be given a ticket. Turn that ticket in for your free steak (one three-ounce portion per guest).
Of course, between the free steak and all those beer taps staring you in the face, you're going to get thirsty. Luckily, the restaurant is also offering $3 eight-ounce beers on draft all day today.
It's not a grand opening without a party, so beginning at 5 p.m., Brazilian musician Paulinho Razao will perform, followed by a ribbon-cutting ceremony at 6 with special guest two-time Super Bowl champion and native South Floridian Asante Samuel.
Twenty-five percent of the day's sales will be donated to the Asante Samuel Foundation, a national organization providing education, support, and networking to single mothers. So order a second round of beers to go with that free steak.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.