What You'll Get
The hardy, weather-beaten Brazilian ranchers of the 19th century began the practice of roasting meats over the fire after they ran out of marshmallows for s’mores. Eat some more meat with this Groupon.
Choose Between Two Options
$55 for a Brazilian dinner for two (up to a $94 total value)
- One appetizer from the menu (up to a $12 value)
- Two all-you-can-eat, rodízio-style dinners (a $29 value each)
- Two desserts from the dessert menu (up to a $12 value each)<p>
$105 for a Brazilian dinner for four (up to a $188 total value)
- Two appetizers (up to a $12 value)
- Four all-you-can-eat, rodízio-style dinners (a $29 value each)
- Four desserts (up to a $12 value each)<p>
After diners dig into appetizers such as mango shrimp and mussels bianco, gaucho chefs whisk fire-roasted meats such as baby pork ribs, bacon-wrapped chicken, and filet mignon to tables, allowing diners to pick and choose what they’d like to try. During the meal, patrons can flip their card to one of two sides: a “yes, please” message to let servers know they’d like to try something else, and a “no, thank you” side that allows them to focus on what’s already on their plates—or side dishes such as fried bananas, white rice, and pico de gallo. For dessert, chefs prepare passion-fruit cheesecake, South American vanilla flan, and other sweets.<p>
The Fine Print
Promotional value expires Aug 31, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Reservation required. Dine-in only. Valid only Sunday through Thursday. Must use promotional value in one visit. Not valid on Valentine's Day, Easter, Mothers' Day, Fathers' Day, or July 4. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Chama Grill
Beneath softly lit chandeliers, Chama Grill's gaucho chefs navigate tables piled with fried bananas and other Brazilian sides, whisking cuts of fire-roasted meats to diners. They hand-carve lightly seasoned top sirloin, brazilian pork sausage, bacon-wrapped filet mignon, and more—and the meat keeps coming whenever diners flip their table cards to indicate they want more. This rodízio style of dining is native to Brazil, as is the churrasco cooking method the chefs employ: All the meat is seasoned, skewered, and slow-cooked over the fire or a sleeping dragon's nose.
The chefs also make their own pasta for a selection of Italian dishes, including handmade jumbo lobster ravioli drowned in a light cream-saffron sauce. In-house wine connoisseurs recommend the best pairings for a certain meat or a diner's zodiac sign from the international wine list, which includes bottles from Chile, Argentina, Europe, and the United States.