, a steak house serving clean meats, local produce, and sustainable seafood, is coming to Mary Brickell Village in the early fall.
The restaurant, which features premium meats dry-aged in house, an extensive wine cellar, molecular cocktails, and two adjacent lounges, will open in late September.
The restaurant pays homage to the famed Brazilian meat palace but bears no relation to the similarly named Brickell-area churrascaria. Jeff O'Neill, who worked with Charlie Palmer, Daniel Boulud, and Eric Ripert, had been tapped as executive chef. Most recently, O'Neill was consulting chef of Gibraltar at the Grove Isle Hotel & Spa in Coconut Grove and executive chef of the Villa by Barton G.
While the restaurant will focus on cuts of free-range beef dry-aged on premises, it will also source local, organic produce and sustainable fish and seafood, including a rolling raw bar, charcuterie, and cheese cart.
Menu items include a cowgirl steak with Himalayan salt; Floridian fisherman's stew with hog snapper, Gulf clams, spiny lobster, and sea cress; and peach-roasted pork saddle with grilled peach-spice bread pansanella and pistachio gremolata. Prices are not yet available.
Ramsey Pimental is developing the cocktail menu, which will include both classics and molecular creations. The restaurant will also feature more than 75 wines by the glass and iPads to help guests choose the right wine or drinks to pair with their meals.
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After dinner, guests can dance at KAO Ultra Lounge or have a cigar and a drink at KAO Smoke, a speakeasy/cigar bar with a separate entrance.
Porçao is also hiring. If you have front- or back-of-house skills, you can apply here.