Continental Cuisine, European Food, Southwestern Cuisine
Churrasco, the Brazilian word for barbecue, describes a 300-year old culinary tradition that originated in the pampas, or prairie ranchlands of Brazil. In the churrasco tradition, gauchos (Brazilian cowboys) barbeque marinated beef, pork, and poultry on long skewers over an open-fire pit. In the churrascaria culinary style, diners use a little wooden indicator with green on one end and red on the other to start and stop continuous service. At Picanha you'll see a graceful dance of waiters bringing swords laden with meat directly to your table for as long as you keep the indicator on the green, or go, cycle.
The skewered meat is carved onto your plate, piping hot from the open fire grill. Harkening back to the days of old, the gauchos circle the dining hall with the choicest cuts, inviting you to eat until you are full. This continuous style of service, called ridihzo, transforms your meal into a spectacular performance.
Our namesake cut, Picanha, is an irresistible portion from the choicest part of the top sirloin, either marinated in garlic or zesty peppers. Among the many fine cuts of meat is the Filet Mignon, Top Sirloin (Espeta), Sirloin Tip (Maminha), Pork Loin, Pork Ribs, Sausage, Lamb (Cordero), Chicken wrapped in Bacon, and Chicken Drumsticks.
"Picanha Brazilian was outstanding. They did not charge us for the 2 & 5 year old. Both the $30 meat prix fixe & the $15 buffet were delicious. "