Authentic Brazilian Steakhouse. An unforgettable Brazilian gastronomy experience. Prime meat served in a Rodizio style to the gluten and msg free gourmet salad bar signed by the famous international chef Cordon Bleu graduate, Joao Euzebio. Leblon Steak introduces a new concept combining the best Brazilian and Argentinian grilled meat.Prepare to launch for a fine dining experience you don’t want to miss.You’re in for a trip to Rio de Janeiro’s finest food scenes.
The Taste of Brazil was born out of the desire to bring the best of Brazilian flavors all the way to the US. That way, people could either reminisce about their home country or fall in love with Brazilian cuisine if they're tasting it for the first time.Located in three strategic cities (Philadelphia, PA, Hillside and Newark, NJ), the Taste of Brazil restaurants offer a culinary experience from start to finish. Come indulge in our Rodízio to enjoy fire-roasted cuts carved tableside for you, stop by our buffet to savor traditional Brazilian hot sides and cold dishes, and cap your visit off with a decadent dessert or handcrafted cocktail.You're in for a true Brazilian experience. We'll be waiting for you!
Picanha Brazilian Grill Steakhouse was first conceived by Amabilis and Rosineia as a way to bring Brazilian culinary culture to their new Philadelphia home. The restaurant gets its name from the Brazilian word of a particular steak cut, which exemplifies the amount of love and care that goes into not only preparing the steak, but all of the incredible meats.For those that haven't been to a Brazilian steakhouse, diners sit at their table and Picanha's waiters will come around with skewers of meats like ribeye, filet, sirloin, pork tenderloin, chicken, shrimp, prime rib and more. Guests are welcome to take as much or as little as they like. Picanha also has a massive buffet for all of the non-meat dishes. This is where diners can load their plates with fried rice, pinto beans, penne alfredo, fried plantains and desserts like flan, trufas and chocolate mousse.
