Copacabana Brazilian Steakhouse - Vaughan

Picanha

Top sirloin cap with a rendered fat rim that bastes the meat through the rotisserie — the defining cut of any churrascaria and the first one to flag down when it enters the room

Fraldinha

Bottom sirloin with a loose, beefy grain and deep flavor — ask for medium-rare and intercept the gaucho early before it tightens on the skewer

Costela

Slow-roasted beef ribs with a smoky bark and yielding pull — one of the later cuts to circulate but worth holding out for

Linguiça

Brazilian pork sausage with a snappy casing and mild garlic-herb seasoning — a useful palate reset between heavier beef rounds

Frango com Bacon

Chicken leg wrapped in bacon, basted in the rotisserie drippings — fatty and satisfying as a mid-service change of pace

Pão de Queijo

Warm Brazilian cheese bread with a chewy, mildly tangy pull — good with the first caipirinha, but pace yourself before the meat rounds begin

Caipirinha

Cachaça muddled with fresh lime and sugar — the bar version here skews properly sour rather than syrupy sweet

Salad and Hot Bar

An extensive spread of feijoada, fried plantains, farofa, cured meats, and cold salads — substantial but best treated as a light first course, not the main draw