What You'll Get
Before scientists discovered its uses for roasting chicken, rotisseries were commonly used to power ferris wheels and slow-motion film reels. Take a flavorful spin on tradition with today's Groupon: for $15, you get $30 worth of Latin-infused steak, seafood, and more at Brasas Rotisserie & Grill in Waldorf.
Brasas Rotisserie & Grill's menu overflows with juicy steaks, slow-cooked chicken, and mouthwateringly fresh seafood. Head chef Julio Cesar Nava oversees the from-scratch creation of each dish, from the meaty drunken rib eye ($23) to the 7-ounce prime filet mignon flanked by creamy mashed potatoes ($29). Plates of half a rotisserie chicken ($15) exemplify the fire-roasted flavors of traditional Peruvian poultry dishes, and servings of Chilean sea bass ($29) satisfy seafaring palates, with sides of basil mashed potatoes and sautéed jumbo shrimp that complement each other like narcissistic twins. Brasas ends the eons-long turf war between land and sea with pots of paella Valenciana ($23), a medley of mussels, shrimp, chicken, and sausage bound together with red peppers and saffron rice.
The Fine Print
Promotional value expires Apr 4, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Not valid for happy hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Brasas Grill
In the kitchens of Brasas Grill, El Salvador native Claudia Rivas brings culinary touches learned across Puerto Rico, Argentina, and Peru to her preparation of saffron-infused paella and chilean sea bass. The grill's slate of Latin-American dishes "couldn't be more different from the chicken fingers and burgers served at all the places around it," according to a 2012 review in the Washington Post Express. Reviewer Kristen Page-Kirby singled out the ceviche, as well as the "wine-infused, chewy steak-and-potatoes dish called solomillo al jerez." Elsewhere on the menu, meaty combination plates recall Brazilian-style churrascaria, setting Angus steak and barbecue ribs alongside lobster tails, mussels, and andouille sausage.