Rafain churrascaria adds a sweet note to the Brazilian
rodizio shtick. In addition to the expansive
salad bar and eat-till-you-drop continuous grill service, try our
incredible dessert buffet.
Pronounced
rah-fah-EEN, the restaurant
is the first U.S. location established
by the Rafagnin family, which opened its
first churrascaria (Portuguese for "open
broiling pit") in 1959 in southern Brazil, near Iguassu Falls.
Here's how churrascaria works: First cruise the salad bar that may include
a wide variety of cheeses (here fresh mozzarella, Manchego and blue) as well
as
salad greens, slaws, hearts of palm and marinated vegetables. At Rafain, there's
also a hot buffet with dishes such as beef stroganoff and baked fish.
Back at the table, notice the "rodizio disk" that looks like a coaster
at each place setting. Before you clean the salad plate, consider what will happen
when you expose the green or "go" side. Gaucho-dressed servers begin
the 16-meat parade. They bring meats hot off the grill on long skewers and
carve them at the table. They keep coming until you flip your disk to the red
side.
The juicy meats are served without sauces.
You'll be able to taste pork ribs,
pork loin, flank steak, lamb chops, sausage, alcatra (top sirloin), filet
mignon and traditional picanha (thin-sliced rump or tri-tip roast).
Oh, yeah, there
are chicken legs and breasts, too. Sides of creamy mashed potatoes and
fried bananas are served, as well.
Mon-Fri 11 am-2 pm, 5-11 pm
Sat 5-11 pm
Sun 11am-3 pm, 4-9 pm
