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From Our Editors
Just as the gauchos of southern Brazil, Uruguay, and Argentina slow-roasted meats over log and coal fires, so to do the chefs at Pradaria Steaks & Churrascaria. It’s a time-honored tradition of South American cooking that sears a smoky flavor into meat seasoned only with salt. Patrons can enjoy cuts of sirloin, filet mignon, pork loin, and leg of lamb roasted in the kitchen and sliced tableside in the rodízio style, or they can order from the à la carte menu of meats. They can then complete plates with trips to decadent salad and sides bars stocked with such selections as seafood cocktails, Brazilian-style steamed rice, yucca fries, and fried plantains.
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