$25 for $50 Worth of Rodízio Dinner and Drinks at Via Brasil Steakhouse
Similar deals
- Best of Las Vegas 2010
- All-you-can-eat meat & salad
- 16 meats plus side dishes
Sitting down to a slab of steak can make a man feel more kingly than donning a paper crown or banishing the dog to a small island in the South Atlantic. Get the royal treatment with today's Groupon: for $25, you get $50 worth of churrascaria fare at Via Brasil Steakhouse, valid toward the rodízio all-you-can-eat dinner for one ($43.99), drinks, and desserts.
Deemed one of the best ethnic restaurants in Las Vegas in 2010, Via Brasil Steakhouse is a churrascaria oasis in the middle of the valley with a vast inventory of gracefully grilled cuts and carefully chosen wines. The sole dinner option and sizzling star of this ornate stage, the rodízio dinner ($43.99) is an all-you-can eat jaunt through skewers of luscious top-cut picanha sirloin and leg of lamb, forming a delicious moving forest as they advance toward tables borne by dutiful waiters instead of encroaching Scots. To give jaws a rest from the 16 kinds of carnivorous delights, the included gourmet salad bar boasts more than 30 leafier options.
Diners might augment their exotic feast with a glass of fine wine ($9–$10), soft drinks ($3.50), or select desserts ($5.50–$7.50). The décor of Via Brasil's expansive dining room echoes both the cobblestoned streets of Brazil and its Copacabana beach, although dining in Garfield-themed swimwear remains strongly discouraged.
Need To Know Info
About Via Brasil Steakhouse
From its 1978 opening in New York City, Via Brasil Steakhouse has withstood the test of time and critics to bring the churrascaria tradition to diners on both ends of the country. At the stately Las Vegas restaurant, South American traditions come through not only in the more than 18 meats that grace tables but also in the way each one is prepared and served. The special churrascaria cooking traces its origins to southern Brazil's gauchos, who wound down their long days of herding cattle on the Pampas by roasting cuts of beef over crackling fire pits and writing up formal business proposals for opening steak houses in America. Today, chefs continue that tradition by roasting slabs of meat on rotisserie grills, then slicing each one tableside in order to give diners the exact cuts and temperatures they desire.
Inside the restaurant, an opulent surrounding of marble columns and countertops, floral centerpieces, and huge, sunny windows complement smartly dressed servers as they tote skewers to tables and carve off tender morsels of top sirloin, leg of lamb, and salmon. Selections from 16 side dishes garnish each savory cut of meat with exotic ingredients such as hearts of palm and yucca fries, and a salad bar urges diners to help themselves to more than 30 unique recipes. To complement the feasts, an ample wine cellar and a resident sommelier help diners bring out the rich flavors of each dish with expert advice on the dozens of bottles from around the world.