At Vila Brazil, servers present and slice several types of meat on towering skewers. Beef, chicken, pork, lamb on Fridays and Saturdays, and hand-cut steaks all make an appearance at dinnertime after a stint on the open grill where they are typically seasoned with just a sprinkling of sea salt to enhance their natural flavors. A few exceptions––the restaurant's signature picanha, a flavorful cut of the sirloin, may be enhanced with garlic, while pork loin arrives covered in melted parmesan cheese.

To counterbalance the meaty main courses, guests can peruse the salad bar, where 25 Brazilian sides await tasting. To add a sweet touch to the meal, servers also bring skewered whole pineapples tableside, where they slice off syrupy slivers to reveal the juicy ham inside.