"Make sure to try the bottom sirloin (등심) and the rib eye too!"(Tips 3개)
"good variety in Salad (샐러드) bar"(Tips 5개)
"The steak (스테이크) sausage is definitely not Brazilian sausage."(Tips 5개)
"Don't fill up on the salad bar (바)."(Tips 3개)
8 팁 및 리뷰필터:
- 등심
- 샐러드
- 닭
- 스테이크 전문점
- 단체로 오기 좋음
- (7 more)
정렬:
- 인기있는
- 최근
Louie Alcomendras4월 16, 2016Their meats are way better than any other Brazilian Steakhouses in Calgary. My personal favourites are the Picanha and the chicken drumsticks. Make sure to try the bottom sirloin and the rib eye too!
Undoubtedly the Brazilian steakhouse with the best meat in Calgary. Vast options of elaborated salads as well. Service is good and the setting is very elegant.
- A more imposing and elegant version of the Edmonton location. The service was great and the food is absolutely delicious. Worth even for vegetarians. The meats are great and salad bar very tempting.
- Sherif Nagy10월 15, 2015Excellent taste & service with good variety in Salad bar .. Sirloin & Chicken with bacon are my favorites 😊
Ana Smile1월 7Dinner is ~@64CAD p/p, without drinks just salad bar&meat. Cheese puffs are delicious. All meat is too salty except for the garlic steak.- Jann Barbosa12월 22, 2019Service was good. The steak sausage is definitely not Brazilian sausage. I wonder if the chef is Brazilian cause some of the steaks had too much garlic.
- Don't fill up on the salad bar. Save room for the meat parade. Skip the sirloin bites. Lamb was meh. Everything else was fabulous.
11 사진 개
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이 시간 동안 체크인하는 경향이 있습니다.
- 오늘
- 오후 1:00–오후 8:00
- 화
- 오후 3:00–오후 9:00
- 수
- 오후 2:00–오후 10:00
- 목
- 정오–오후 10:00
- 금
- 오전 10:00–오후 10:00
- 토
- 오후 5:00–오후 11:00
- 일
- 정오–오후 3:00
- 오후 6:00–오후 7:00
- 오후 9:00–오후 10:00
(587) 354-3441
자세히 보기
좋아하실 만한 추가 장소:
- 7.9
"Cute, cozy and great food!!"
Jeanette Patell - 7.1
"Rodizio is the way to go. Soo much meat. Come hungry!!! And their Brazilian cocktails really pack a punch!"
Gracelyn M - 8.5
"There is a total of 16 items -- make sure to try them all. Plus save room for dessert, the tres leche cake is to die for."
John Leung
