$23.99 for an All-You-Can-Eat Rodizio Dinner at Via Brasil Steakhouse ($45.99 Value)

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In a Nutshell

More than 18 varieties of steak, chicken, fish, and lamb are carved tableside and served with yucca, banana, beans, and brazilian bread

The Fine Print

Expires 60 days after purchase. Limit 1 per person. Limit 1 per table of 2 guests. Reservation required. Dinner only; not valid for the bar area or towards the purchase of alcohol. Dine-in only. Must use promotional value in 1 visit. Valid for adults only. Valid only with purchase of a 2nd Rodizio Dinner at full price. Not valid 5/12/13 or 6/16/13. Excludes holidays and Restaurant special events. Not valid on Thanksgiving, Christmas, Christmas Eve, New Year's Eve, Valentine's Day, Easter, Mother's Day, and Father's Day. May not be combined with any other discounts or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Steak is one of the only foods that comes with a really sharp knife, which makes it the perfect choice if your date is a pumpkin with no face yet. Carve into this Groupon.

$23.99 for One All-You-Can-Eat Rodizio Dinner ($45.99 Value)

Rodizio dinners tempt diners with up to 18 varieties of meat, including salmon, brazilian sausage, and the restaurant's signature picanha, or top sirloin. Guests garnish their feasts with 16 side dishes, which range from hearts of palm and collard greens to pão de queijo cheese bread and fried banana.

Via Brasil Steakhouse

From its 1978 opening in New York City, Via Brasil Steakhouse has withstood the test of time and critics to bring the churrascaria tradition to diners on both ends of the country. At the stately Las Vegas restaurant, South American traditions come through not only in the more than 18 meats that grace tables but also in the way each one is prepared and served. The special churrascaria cooking traces its origins to southern Brazil's gauchos, who wound down their long days of herding cattle on the Pampas by roasting cuts of beef over crackling fire pits and writing up formal business proposals for opening steak houses in America. Today, chefs continue that tradition by roasting slabs of meat on rotisserie grills, then slicing each one tableside in order to give diners the exact cuts and temperatures they desire.

Inside the restaurant, an opulent surrounding of marble columns and countertops, floral centerpieces, and huge, sunny windows complement smartly dressed servers as they tote skewers to tables and carve off tender morsels of top sirloin, leg of lamb, and salmon. Selections from 16 side dishes garnish each savory cut of meat with exotic ingredients such as hearts of palm and yucca fries, and a salad bar urges diners to help themselves to more than 30 unique recipes. To complement the feasts, an ample wine cellar and a resident sommelier help diners bring out the rich flavors of each dish with expert advice on the dozens of bottles from around the world.

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