About this Business
From Our Editors
Chapada Chophouse and Churrascaria’s chefs draw culinary inspiration from American chophouses and Brazilian churrascarias to create a vast menu of meaty entrees. Churrascaria meals borrow from the South American gaucho tradition of slow-roasting meat over an open fire after a long day of hunting wild cattle with lasers. Chapada’s chefs slow-roast hunks of bacon-wrapped chicken, tender picanha sirloin, and seasoned pork sausage over an open flame before servers carry the skewers of meat to the tables. The servers then carve the succulent cuts tableside. Additionally, chefs hand cut chophouse steaks from certified Angus beef and nestle them beside family-style sides such as creamy garlic potatoes, sautéed asparagus, and mac ’n’ cheese.