Chama Nativa Brazilian Steakhouse

Picanha

The house signature — top sirloin cap carved tableside, with a golden fat cap that bastes the meat as it rests on the skewer; ask the gaucho for the end cut for maximum crust

Fraldinha

Brazilian bottom sirloin flap, sliced thin off the skewer — more marbling than picanha with a looser, beefier grain that absorbs the charcoal smoke well

Linguiça

Garlicky Brazilian sausage with a tight snap and a smoky, slightly spiced interior — a reliable early skewer to set the pace

Costela

Slow-roasted beef ribs that come off the bone with minimal resistance, with deep smoke penetration from extended time on the rotisserie

Frango com Alho

Garlic chicken thighs roasted on the skewer — juicy, heavily seasoned, and a good palate reset between red meat cuts

Pão de Queijo

Warm Brazilian cheese bread with a chewy, eggy interior and a slightly crisp shell — arrives from the kitchen fresh and disappears fast

Feijoada

Brazilian black bean stew with smoked pork — offered from the buffet, hearty and rich, though quality varies by day