Meat, the handsomest of the nine food groups, gets its good looks from spice rubs, tenderizers, and long soaks in anti-aging marinades. Ogle seductive slabs with today's Groupon: for $15, you get $30 worth of grilled Brazilian cuisine and nonalcoholic drinks at Rio's Steak House in Quincy.
Gaucho chefs at Rio's Steak House garnish gastro-chambers with a bevy of skewered Brazilian meats and buffet fare packed with high-quality protein. Patrons partake in the distinctive rodizio table service, first festooning plates with buffet bites, and then selecting impaled grilled Brazilian meats from the circulating waitstaff ($12.99/person for lunch or $14.99 for dinner Monday–Friday, $14.99 for lunch and dinner Saturdays and Sundays; beverages not included). Sword-wielding servers quell carnivorous cravings and defeat unruly Lancelots, piercing picanha, a prime top sirloin; frango, chicken served either as marinated legs or bacon-swathed breasts; cured pork sausage; and encrusted pork tenderloin. Mash molars on the salad bar's mixed greenery, adorned with edible accents including Brazilian palm, asparagus, mozzarella, and broccoli busts of Grover Cleveland. Chicken stroganoff, fried yucca, and other sizzling savories bedeck dishes and the interiors of trouser pockets from the balmy portion of the bar.
While educating palates, conversing with friends, and arm wrestling nieces, wash down bites with Brazilian Guaraná soda and refreshing smoothies, available in a slew of fruity flavors including açaí, wild cherry, and guava. Rio's dimly lit interior with multihued walls helps soothe stressed eaters, and flat-screen TVs distract restless eyes.
Rio's Steak House
Brazilian-born owners Vagmar Stoffel and Rubiano Aguiar sought to create a community dining experience at Rio's Steakhouse, evoking gustatory memories of their hometowns. Rodízio-style dining allows guests to remain seated while attentive churrascaria waiters continually fill empty plates from skewers of slow-cooked beef, chicken, and pork, which they gingerly carve tableside. In between platefuls, diners can temporarily stop the flow of cuisine with either a color-coded coaster or a cleverly placed soccer ball, buying themselves time to visit the ever-changing buffet of hot sides and salad fixings.