14 Cuts of Meat and More during a Copacabana Brazilian Steakhouse

14 Cuts of Meat and More during a Copacabana Brazilian Steakhouse

On Our Radar

Published on Wednesday, 01 Nov 2017 11:38

Judie Dweck

In Rio De Janeiro, a contingency see captivate is Copacabana Beach. Here in Westchester, a revisit to Copacabana Brazilian Steakhouse in Portchester, will give we a ambience of a rodizio restaurants that are so renouned in Brazil.

As we arrived during Copacabana, (the restaurant, not a beach) we was greeted by manager Antonio Narciso, a accessible host. He indicated that he owned several restaurants in Brazil. “At Copacabana we have a accessible environment. Our staff is stoical of tough workers. We suffer apportionment everyone. Eventually we wish to enhance and open another grill in a opposite area of a county, while stability to suffer a success here in Port Chester. Our grill is traditional. We use a colourless grills to ready a endless rodizio selections.” Robert Luiso, a owners has confirmed a peculiarity of a food and use during Copacabana that is celebrating a eleventh anniversary. The singular cuisine of Brazil has been shabby by African, Portuguese and American Indian styles of cooking.

The grill is grand in size. Enter by a vast and gentle bar. To a right is a booze room. Move on to a vast dining room as good as a smaller one suitable for private parties. A reduction grave bar area is in a rear. Mellow Brazilian song fills a air.

A basket of comfortable pao de queijo, tasty cheese rolls, seemed on a list as we chose selections from a vast collection of salads and appetizers on a easily flashy smorgasboard table. These golden puffs were addictive. From a salad bar, we chose from 24 options including tomatoes and mozzarella, vast unpeeled shrimp, corn and chicky pea salad, olive salad, hearts of palm, parmesan chunks, classical Brazilian shredded duck salad, and cubed potato salad and a poetic vinaigrette relish. Everything was pristinely fresh. We attempted not to fill adult on these treats in expectation of a rodizio meal. Executive Chef Pimentel schooled his qualification from eminent Brazilian chefs.

It was time to season a march of meats that consecrate a rodizio dinner. Note a critical beef blade during your place environment and move a robust appetite. At both lunch and dinner, your server will arrive with vast skewers of a changing accumulation of meats and a complicated avocation knife. He will cut these morsels for you. At dinner, 14 cuts of beef are offering including tip sirloin, side steak, dress steak, primary rib, leg of lamb beef kebabs, beef ribs, cooking duck and a list goes on. At lunch 6 cuts of beef are there for we to enjoy.

The Brazilian people competence have invented a “all we can eat meal.” A card, immature on one side and red on a other indicates if we wish another apportionment or if we are finished with your meal. Just spin a label to a suitable side and your courteous server will fill your wish. We desired a tip sirloin, a cooking duck thighs and a pig loin with a object dusty tomato marinade. Our skewers were accompanied by rice, beans, a vinaigrette with onions and peppers, and cassava, also called manioc or farofa, a starchy flour that has a coming of grated cheese and appears with many dishes. Best of all were a boundless boiled bananas. The tip in their credentials is to start with bananas that are not too developed and not to firm. Dipped in egg and panko crumbs and boiled to a golden paint they perk adult any meal.

Copacabana offers a sundry preference of a la grant dishes, many with an Italian hold such as shrimp scampi, duck scarpariello, duck martini and filet of solitary picatta. There is salmon with passion fruit sauce, grilled dress or frame beef and even a Copacabana burger. We enjoyed a grilled tip sirloin or picanha. This outrageous apportionment of beef surfaced with caramelized onions with crushed potatoes was robust and we suppose many guest would ask to have partial of a plate packaged for a destiny meal. The a la grant grilled dress beef or fraldinha was proposal as could be and surfaced with a julienne of red and immature peppers and caramelized onions. It too, was a really inexhaustible portion.
Several really normal dishes are offering as well. One is a inhabitant plate of Brazil or feijoada. This is a brew of black beans and a accumulation of many cuts of pig and dusty beef total to form a really robust stew. It is served here in a classical demeanour with sliced oranges and sautéed collard greens, rice and manioc plate for sprinkling. Contemporary restaurants competence call this nose to tail cuisine. Another classical is a Brazilian fish plate called muqueca. At Copacabana it is prepared with red limp and shrimp. This bowlful of bubbling integrity arrives with a golden salsa supposing by a further of dende oil. Green and red peppers and tomatoes supplement season and cassava thickens this poetic seafood dish.

You competence confirm to revisit Copacabana to suffer their drinks and appetizers. In a Brazilian mode, try one or a multiple of a caipirinhas prepared with cachaça, a Brazilian done sugarine shaft suggestion with combined orange and sugar. It is prepared here both traditionally or with strawberry, passion fruit, mango, pineapple or coconut. Many drink and cocktails will work good with their preference of appetizers such as churned bbq, pig sausage, croquette platter, coconut shrimp, boiled tilapia or a Copa salad.

Desserts embody crème brulee, tiramisu, and mousses. We enjoyed a tawny and well-spoken coconut flan. Very classical is brigadeiro prepared with chocolate and precipitated milk. Very surprising were cajuzin with belligerent peanuts and precipitated milk.

Enjoy a gratifying plate during Copacabana where a accessible staff will make we feel during home. It is a excellent mark for friends and family as good as for business meetings to suffer a copious meal.

Copacabana Brazilian Steakhouse
29 North Main Street
Port Chester, New York
914 939 6894

Recipe: Caramel Flan

14 ounces sugar

14 unit can precipitated milk
14 ounces whole milk
3 eggs

For a caramel, place sugarine in a pot and cook, stirring until it is golden in color. Carefully flow this caramel syrup into a turn cake pan. In a blender, mix a precipitated and whole divert and eggs until smooth. Pour this reduction over a caramel syrup in a turn cake pan. Place a turn vessel in a H2O bath, (a incomparable vessel filled median adult with water.) Bake during 350 degrees for about 45-60 minutes. Let it rest for ½ hour and afterwards cool lonesome for 6 hours. Unmold a cake vessel onto a turn apportionment platter and offer cold in slices.

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