NaBrasa runs on the rodizio model: gaucho chefs circulate through the dining room carving 15 cuts of meat and fish directly onto guests' plates, with service continuing as long as the table wants it. Before the meat course, a gourmet salad bar stocked with more than 30 items — including paella, Brazilian rice and beans, and a tableside salmon preparation — sets the table.
The bar turns out handcrafted cocktails built around the caipirinha, Brazil's signature drink, and the bar menu lists coxinha as a house specialty. Meals close with a rotation of homemade desserts. The room includes private spaces for larger groups and events.
The bar turns out handcrafted cocktails built around the caipirinha, Brazil's signature drink, and the bar menu lists coxinha as a house specialty. Meals close with a rotation of homemade desserts. The room includes private spaces for larger groups and events.