What You'll Get
Much like incorporating international tax law into a game of Monopoly, incorporating international flavors into a menu can make it far more enjoyable. Diversify your gustatory holdings with this Groupon.
Choose from Four Options
$18 for a Brazilian tapas meal for two (up to a $38 total value)
- Two appetizers or pizzas (up to a $9 value each)
- Two cocktails (up to a $10 value each)<p>
$34 for a Brazilian tapas meal for four (up to a $76 total value) * Four appetizers or pizzas (up to a $9 value each) * Four cocktails (up to a $10 value each)<p>
$34 for a three-course Brazilian meal for two (up to a $76 total value) * One shared appetizer (up to a $9 value) * Two entrees (up to a $20 value each) * One shared dessert (up to a $7 value) * Two cocktails (up to a $10 value each)<p>
$66 for a three-course Brazilian meal for four (up to a $152 total value) * Two shared appetizers (up to a $9 value each) * Four entrees (up to a $20 value each) * Two shared desserts (up to a $7 value each) * Four cocktails (up to a $10 value each)<p>
See the full menu.<p>
The Fine Print
Promotional value expires Oct 25, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required on Friday and Saturday night. Dine-in only. Must use promotional value in 1 visit. Valid only for drinks up to $10; not valid for Belgian beer. Not valid for appetizer sampler or picanha appetizer. Not valid on Mother's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
With a name that salutes the community centers that filled Rio de Janeiro in the 19th century, Boteco beckons all walks of life to eat and drink at its contemporary wooden bartop and sleek, square tables. Historically, these centers incorporated the region's diverse array of northern European, Mediterranean, and Arabian cuisines, and Boteco continues this tradition.
In addition to crisping pizzas made from locally sourced ingredients, the chefs simmer pots of Portuguese stew with cod and potatoes, and arrange sizzling sirloin next to rice, black beans, Brazilian pico de gallo, and caramelized plantains. The chefs also use tiny kitchen tools to construct small bites of tapas and appetizers, all while bartenders whet whistles and other woodwind instruments with 50 domestic and imported craft beers alongside wines and mixed drinks.