What You'll Get
Like riding off into the sunset and slathering horses in SPF 80, roasting meat on skewers is a treasured cowboy tradition. Lasso a savory meal with this Groupon.
$25 for $50 Worth of Brazilian Grill Fare and Beverages
Servers bearing marinated meats found on the restaurant's menu travel from table to table topping empty plates with dishes such as bacon-wrapped beef medallions or chicken spiedini ($29.99 for rodizo service). Trips to the Gourmet bar fill plates with 30 different hot and cold dishes ($18.95 for bar service only).
The Fine Print
Promotional value expires Sep 17, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table, 2 per table of 6 or more. Dine-in only. Not valid for children's rodízio, $19.99 rodízio, lunch, brunch, lounge menu, happy hour, or gourmet bar. Not valid for special events. Not valid on holidays, including Mother's and Father's Day. Minimum of two rodizios for one Groupon. Not valid for Seafood Fridays through April 6th. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Em Chamas
After a trip to South America, restaurateur Sam Silvio was smitten with the desire to open his own churrascaria and began drawing up plans to that end with fellow restaurateur and brother Nick Silvio. Em Chamas sprang from this endeavor and now stands ready to dazzle diners with a continuous procession of meats grilled and skewered gaucho style. For a churrascaria experience at home, the restaurant packs and ships many of its authentic meats to doorsteps throughout the country. Family grill masters can dress up backyard barbecues or tailgates with the gourmet flavors of certified angus beef pichana steaks, carmel cinnamaon pit hams, spicy chicken thighs, garlic picanha, pork loin, and ribs.
At the restaurant, two-course excursions begin with a trip to the gourmet buffet bar, where visitors sift through more than 30 culinary presentations including Brazilian and American fare, seafood dishes, and salads. Once guests flip their table's coin to the "bring it" side, passadores begin dancing out with various cuts of wood-fired meat—including top sirloin stuffed with provolone, bacon-wrapped chicken, Brazilian pork sausage, and caramelized pit ham—which they hand carve according to each eater's specified knife angle. To indicate satiation, diners simply flip the coin over or rip their napkin into the shape of a stop sign.