"Meals at Chima feel like beef tornados. Like a lot of Brazilian steakhouses, the butchered cow comes to you. Once seated in the big dining room full of high school dates and parents celebrating anniversaries, expect servers to approach the table and offer various cuts sliced off a metal rod. There’s a strategy here: don’t fill up on the pretty average salad bar (which has more cheese and sliced meat than actual salad). Be patient and hold out for the meats, like picanha or filet mignon. We suggest trying a bit of everything. Once you find something you love, tell your server, and she’ll nudge the carrier of your preferred meat over to the table while you sip a very good caipirinha" - Ryan Pfeffer
Ryan Pfeffer
