Brasa Brazilian Steakhouse

Dinner at Brasa runs on a small paper disk. Green side up, and the gauchos keep coming to the table with skewers of carved beef, lamb, pork, and chicken; flip it red, and the carving stops while you catch up. That single mechanic sets the rhythm of the meal and tells a first-time guest most of what the kitchen wants from them: pace yourself, because the meat does not stop until you say so. This is a Brazilian churrascaria on Fallsview Boulevard, inside the Hilton, and the carving circuit is what the dinner is built around — skewers worked table to table in continuous passes rather than plated cuts sent out from a kitchen.

The grill list is built around beef. Beef Rib Eye is the richest cut in the rotation and the easiest way to read Brasa as a steakhouse rather than a buffet; Parmesan Striploin brings a salty, savoury edge, and Garlic Rump Steak, Beef Top Sirloin, and Beef Bottom Sirloin round out the lane. Past the beef, the skewers carry Lamb Leg, Brazilian Pork Sausage, Pork Loin, Bacon-Wrapped Chicken, and chicken legs and thighs. The one item that holds the meal together is Grilled Pineapple, carved warm and caramelized and meant to reset the palate between rounds. A hot and cold buffet runs alongside the carving, with grilled vegetables, potatoes, fried bananas, and smoked and braised salmon for the stretches between meat.