Porcão Rio Churascaria

BUTTER OR LAMB? It's difficult to tell with the way they melt in your mouth. (Courtesy of Porcão Rio Churascaria)

As you step onto the black and white curved terrazzo flooring you are immediately transported to the sidewalks of Brazil’s Copacabana Beach, accompanied by intoxicating sounds of samba.

The bar, furnished with deep, leather couches, invites you to sink in and relax. You can enjoy many different types of caipirinihas—both original and new—such as Sakirinha made with sake, or the Caipirinha Blue—Blue Curacao, coconut, and Malibu rum. While in the lounge, you can sample a few appetizers such as the grilled Picanha Fatiada, a favorite Brazilian cut of top sirloin; Pasteis Sortidos, savory, melt-in-your-mouth Brazilian turnovers filled with cheese, meat, or shrimp; and Bolinho de Bacalhau, crisp and delectable croquettes of roasted salt cod and potato.

Porcão is known for its spacious interior, its rodizio style service, and of course, the caipirinha carts that get the party started.

The moment you are seated at your table you are served with cheese breads and kibe, a middle-eastern spiced beef with ground wheat. At Porcão, the chef gracefully blends Brazilian spices and herbs with their Middle Eastern counterparts. You can stroll to the salad bar, a gourmand¹s fantasy, and pick your choice from the endless variety of hot and cold traditional dishes from all over the world, a complement to the grilled and rotisserie rodizio.

Once you flip your coaster to green, the service begins; as you choose from an array of succulent meats served by Porcão’s charming staff. You can select from 18 to 20 different types of meat; each with its own distinct marinade and flavor. Some of them come stuffed with signature cheeses or wrapped in bacon.

The favorite in Brazil is the picanha, a top sirloin. Oh yes, don’t forget to make sure you have your clip for grabbing the meat as the waiter slices it. No need to do so for the ribs however, as they are carved at your table and served to you. Don’t forget to flip your coaster to red when you need a break, otherwise those charming waiters will continue serving you those perfectly cooked meats.

All meats are high-grade choice cuts from Texas. The lamb chops, which happen to be one of my favorites, melt like butter in your mouth, and not surprisingly, the grilled salmon is wonderfully complemented by the passionfruit and caper sauces. Also, the beef ribs, which are cooked in their own natural flavors for six to seven hours, are a must-try.

Although there is a long list of carefully selected international wines, for such a complex meal with different types of meats, the manager, John Munoz, recommends a full-bodied wine from South America, Argentina’s 2002 Malbec-Tempranillo or a Rioja from Spain.

If you’re a sweet lover (and you actually have any room left), Porcão’s desserts are A-list. Topping the list are the papaya cream, the chocolate truffles, Brigadeiro, and the quindin custard with egg yoke and coconut milk topped with shaved lime. The Brazilians use condensed milk in their desserts, hence the extra sweetness.

If it happens to be your birthday and you bring three guests, you will receive a free meal, which isn’t half as much fun as being serenaded with a Brazilian Carnival style “Happy Birthday” (although some might prefer the free meal there’s no need to choose as you are treated to both).

If it isn’t your birthday make sure you go there on Wednesday, Thursday, and Friday nights, as you will be serenaded by a live duo, a pianist and a percussionist including a pandeiro, which is a traditional Brazilian instrument playing bossa nova-style music.

The Verdict: Two Thumbs up for Porcão, for service, ambiance, food and music
On workdays, the executive gourmet lunch is priced at just $22.90.
Dinner with drinks and dessert can range from $75 to $90 per person.

Porcão has 10 locations around the world ranging from Brazil to the U.S., including Miami and New York.

Porcão New York

360 Park Avenue

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