Roasting meat over an open flame may sound like a rustic style of cooking, but at Rio Grill Brazilian Steakhouse, it's an exact science. The Brazilian steakhouse's churrasco grill rotates skewers of picanha, tri tip steak, top sirloin steak, Australian lamb, and other meats over open flames, making a full rotation precisely three times per minute. This allows the meats to be basted in their natural juices as they're fire roasted to succulent perfection. Servers present the finished skewers to tables, carving choice cuts directly onto plates or into guests' gaping mouths. Diners can also savor authentic, made-from-scratch side dishes such as fiejoda and empanadas, or head to a fully stocked salad bar to load up on fresh greens.
During a night at Rio Grill, you might run into a few unfamiliar terms, defined below.
Churrasqueira: The history of Rio Grill's churrascaria cuisine stretches back centuries, to the cattle-herding cowboys of southern Brazil. Those cowboys—known as gauchos—cooked cuts of beef over open fire, a technique that became known as churrasco. At Rio Grill, the churrasqueira is indoors, but its flames still slow roast each skewer of meat until they are just so.
Rodizio: In Brazil, rodizio simply means "all you can eat." But in the United States, it means "all you can meat." Diners devour as much meat from the churrasqueira as they want; but they never have to leave their seats. Instead, the meat comes to them, via passadors.
Passadors: Holding skewers loaded with fresh-grilled meats, the servers—or passadors—navigate the dining room. When a diner gives the signal, the passador neatly slices a cut of meat from their skewer directly onto the plate.