Porcão
360 Park Avenue South

@ 26th Street

212-252-7080

Website: (http://www.porcaosteakhouse.com/

Porcao serves two dining options for lunch (M-F) & one dining option at dinner. Open seven days a week.

1) Executive Lunch

12-4pm M-F ONLY

$22.90 pp (doesn’t include tax or gratuity)

Includes Salad Bar (as much as you want) and Choice of Beef, Chicken or Salmon. (Only one of these)

2) Riodizio

12-11pm M-F

1-11pm Saturday & Sundays

$50.90 pp (doesn’t include tax or gratuity)

Included Salad Bar (as much as you want) and all cuts of meat, poultry and fish available. Plus side dishes.

Dessert: Additional.

Fine & Inexpensive Wine List: 13 Wines By The Glass. Bottles: Many Priced Under $40.

Porcão New York has seats for 290 guests: 50 in the bar, and 240 in the dining room. An elegant private room for up to 55 guests is also available that includes equipment useful for business meetings and special occasions.

Porcão Churrascaria has opened in New York. In its Manhattan location, bringing the rhythms of Brazil to Manhattan. Porcão offers its customers the quality they have enjoyed since its humble beginnings as “Churrascaria Riograndense” on Rio de Janeiro’s Avenida Brazil in 1975. Today, Porcão has ten locations in South America, Europe, Miami, and now, New York City and is a favorite of such celebrities as Naomi Campbell and Kate Bosworth, and celebrity Brazilians including Sonia Braga and Pele.

Back in 1975, the founders of Porcão would not have dared dream of opening a restaurant of this size in faraway New York. New York’s Porcão brings reminiscences of its Rio origins: the marbled floor, with its swirls of black and white, echoes the patterns of the walkways at Rio’s Copacabana Beach. Wall structures are built to resemble the mountain ranges surrounding Rio, especially the famous Sugarloaf Mountain. Dramatic digital lighting in several colors will change the mood. The music of Brazil, classic and modern, envelop diners in a sensuous atmosphere.

Porcão brings New Yorkers the unique and fun Rodizio dining experience. Rodizio is roughly translated as “rotation”; waiters circulate from table to table with the restaurant’s specialties, allowing diners the freedom to sample a little of everything [LV2] , and to take their fill of their favorites. No more longing looks at your dining companion’s plate! Rodizio is best known for the gleaming skewers from which tempting morsels of meat are carved to order at tableside. This carnivorous churrasco style of serving originated in the south of Brazil, where gauchos—cowboys—cooked their meats on [LV3] a bonfire made to cook the meat that had been arranged around it, on long spikes.

Guests are greeted with a selection of warm cheese bread, pastel (stuffed savory pastries that are the Brazilian version of empanadas), kibi, spiced ground meatballs and fried codfish balls. And while Porcão is best known for it’s amazing rotation of 18 different preparation of meat, the festive meal actually begins at the all-you-can eat hot buffet and salad bar. The numerous selections change frequently, so you can eat at Porcão three times a week and never have the same meal, even if you only eat at the salad bar.

The churassco, or barbeque, begat the churrascaria restaurant, which was refined by Porcão. Porcão features the finest Brazilian cuts of meat coaxed to tender perfection on special grills imported from Brazil. Porcao’s offerings (About 15 or more per night) include: Picanha, a noble part of the sirloin. Served with sea salt or garlic paste. Filet Mignon, tenderloin served with sea salt or wrapped in bacon. Alcatra, top sirloin Fraldinha, bottom sirloin Costela, Tender Beef Ribs Lombo, pork loin Carneiro, lamb chops Frango, chicken Linguiça, Pork sausages Peru, Turkey Salmon, served with mushrooms or passion fruit sauce. All meats are of top quality and impeccably timed by Cesar, the main meat chef. Desihes arrive with a variety of potatoes, fried yuca and bananas. Best of all is to request some fiery Brazilian peppers and a dish of the marvelous farofa, fried with eggs and bacon. Black beans and rice are another option.

Herbivores are warmly welcomed at Porcão, where they can choose from a variety of salads (34!), vegetables, cheeses, sushi, seafood, and pasta. All are fresh, if somewhat under-seasoned to our taste. Porcão’s rodizio is a prix fixe experience. There is no menu and desserts are not included in the dinner.

The wine list consists of 200 bottles, which span the globe. There are wines by the glass and specialty cocktails like the signature drink of Brazil, the Caipirinha, using fresh fruits: passionfruit, strawberry and pineapple. Cocktails are made tableside and are super, as is the warm and guiding service. They are also an outstanding value at $10 for the house Caipirinha. Desserts come on wheels, too. The dessert cart is laden with choices. Brazilian specialties include papaya cream, a smooth mixture of ice cream and fruit, rich flan, made with dulce de leche, thicker and more substantive than other flan, beijinho (little kisses) grapes coated in condensed milk and rolled in sugar until they look like sparkling jewels, and quindim, thick sweet custard made with egg yolk and coconut milk, topped with shaved lime.

Porcão’s VIP room, set off from the main dining room behind frosted glass, can be transformed from sexy to utilitarian depending on the lighting and arrangement of tables and chairs.

The private room is also available for private events, and includes projectors and screens for presentations, business meetings and special occasions. A specially priced executive lunch ($22.90) is served from noon to 4PM, Monday through Friday. Rodizio is served seven days a week, Monday-Friday noon-11 pm ($50.90). A 50% discount on Rodizio is offered for patrons 65 years and up. Free for kids under 5.

For an upbeat, offbeat night on the town, Porcão is a sheer delight and Manhattan’s best churrascaria and rates A Major on The Walman Report.

Experience Rio de Janeiro’s Power of Seduction in New York
at Porcao Rio’s Churrascaria

Rio de Janeiro’s power of seduction leaves a permanent impression on its visitors, and nowhere is this sexy atmosphere better replicated in New York than at Porcao Rio’s Churrascaria. Glorious black-and-white curved terrazzo flooring mimic the famous Copacabana beach sidewalk, high ceilings and oversized windows give the space an open-air vibe, and the intoxicating sounds of samba fill the room with Brazilian soul and spirit.

The newly expanded Rio’s lounge, outfitted with sleek leather couches and deep armchairs, is the ideal spot where guests can get cozy while enjoying cocktails or a glass of wine and appetizers. The newly developed list of original caipirinhas boasts creative and playful libations, such as the Sakirinha, made with sake, muddled limes, and sugar, or the Caipirinha Blue, which combines cachaca with blue Curacao, coconut and Malibu rum.

There are even caipirinhas inspired by traditional Brazilian sweets. The Beijinho Caipirinha replicates the green grape dessert with a delightful mixture of cachaca, condensed milk, green grapes, and coconut, and the Brigadeiro Caipirinha, which is a decadent combination of cachaca, condensed milk, powdered chocolate and Godiva liqueur is truly reminiscent of the delightful Brazilian truffle.

To compliment a drink or two, the Rio’s lounge menu offers a taste of Brazil in the form of small plates, perfect for sharing. Choose from simply grilled Picanha Fatiada, the 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.

If just a taste leaves you longing for more, walk past the lounge to Porcao’s elegant dining room, flanked with both intimate tables as well as long tables that can accommodate large parties, as Porcao has gained notoriety as an entertaining party space with its rodizio style service and caipirinhas carts that get the party started.

After a taste of cheese breads and kibe, a spiced beef appetizer, dinner starts at Porcao’s food bar, a seasonally driven mecca of modern Brazilian cuisine. At the salad barone will find hot and cold traditional dishes with global influences, including flavors and spices from Japan, France, Africa and Italy. The salad bar is about choice and variety, an expression of a generosity of spirit that ensures that there is something for everyone: salads for vegetarians and lighter appetites, soups, pastas, seafood, rice and beans, sliced meats and cheese boards, sushi and side dishes, all prepared from top notch ingredients according to the specifications of Porcão executive chef Wilson Leal.

The salad bar best enjoyed as a complement to the grilled and rotisserie rodizio, but vegetarians and other diners may opt to select from the salad bar only. New dishes for fall include an Apple Galantine with Red Bell Peppers, a Brazilian version of the classic French pate dish set in savory aspic; Raw Mushroom and Duck Breast Salad,;and Grilled Haddock with Thyme and Lemon. The vast selection is a gourmand’s fantasy, and once the rodizio service begins, the party really gets started.

Flip your coaster to green, and Porcao’s charming staff will begin bringing by a dizzying array of succulent meats, from picanha, top sirloin (a Brazilian favorite) and beef ribs which are carved tableside after being cooked for 5-6 hours, to leg of lamb and chicken (a complete list of the 18 different cuts offered follows this press release). Each different cut requires a specific rub or marinade, and is prepared by meat chef Kleber Eustaquio, just as it’s done in Brazil.

Porcão also specializes in traditional homemade desserts such as papaya cream, a smooth mixture of ice cream and fruit, rich flan, made with condensed milk, thicker and more substantive than other flan, beijinho (little kisses) grapes coated in condensed milk and rolled in sugar until they look like sparkling jewels, and quindin, thick sweet custard made with egg yolk and coconut milk, topped with shaved lime.

Guest will be serenaded with live Bossa nova-style music on Wednesday, Thursday and Friday nights. The duo is composed of a pianist and a percussionist, whose instruments include the pandeiro, a traditional Brazilian instrument used in Carnaval celebrations.
With its expansive space, high ceilings, large tables, abundance of food choices and live music, Porcão is perfect for group celebrations and parties. When you visit on your birthday with at least three guests, you receive a free meal, and will be serenaded by a Brazilian Carnaval style Happy Birthday! (On actual day of birthday only, with valid ID.)

On workdays, the executive gourmet lunch priced at just $22.90 is the way to go. It includes access to the food bar plus a generous main course. New this fall, each entree will be paired with a special sauce: sirloin steak with fresh vibrant chimichurri sauce; grilled chicken with tangy cranberry; and salmon with either caper or passion fruit sauce.

General Manager Jhon Munoz has added 20 new selections to the wine list for fall, including some organic wines to the list of Portuguese, Chilean, French, Italian, Argentina, Brazilian, Spanish and other Old and New World wines.

Porcão’s VIP room, set off from the main dining room behind frosted glass, can be reserved for special events including bachelor and bachelorette parties and rehearsal dinners. Projectors and screens are available for corporate events, presentations, business meetings and special occasions. For more information please contact the Events Coordinator, Julia Schiefer, at (212) 252-7080, or visit the website at www.porcaous.com <http://www.porcaous.com> .

Porcão has ten locations around the world, in Brazil, and in the U.S., including Miami and New York. Porcão New York is located at 360 Park Avenue South at 26th Street, (212) 252-7080.

Meat Selections

Picanha – top sirloin coulotte, a particularly flavorful cut, the favorite of many Brazilians
Picanha Nobre – small tender bites of sirloin from the tip
Prime Rib – salted or stuffed with provolone cheese
Costela de boi – large beef rib sliced from the bone
Chuleta – rib eye steak
Fraldinha - flank steak
Vazio - skirt steak
Filet mignon com bacon - filet mignon with sea salt or wrapped in bacon
Costela de porco – juicy pork ribs
Lombo de porco - boneless pork loin (also available stuffed with pecorino Romano cheese)
Peru com bacon - turkey breast wrapped in bacon
Coracao de galinha - chicken heart, a delicacy for the adventurous eater
Cordeiro – tender, melts in your mouth boneless Australian leg of lamb, marinated in red wine, garlic, black pepper, oil
Costela de carneiro - lamb chops marinated in oil, bay leaves, fresh mint leaves and a touch of rosemary
Coxa de Frango - chicken drumsticks
Peito de frango - Chicken breast marinated in beer
Linguica – pork sausage
Kafta – ground beef spiced with fresh mint, garlic, black pepper and onions
Shish Kebab – top sirloin grilled with green and red peppers
Beef Ribs- carved tableside after being cooked for 5-6 hours
Salmon – served with passion fruit or caper sauce

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