Palace Churrascaria pleases the meat caster lovers in Rio de Janeiro

Not everyone likes caster steakhouse. The frantic shuttle of skewers and sometimes dubious side dishes remove a good wave of meat worshipers who prefer to ask for their favorite cut in La Carte. It makes sense.

But there are those who want to abound and variety, and in this case, the Palace Steakhouse in Copacabana does not disappoint – and it does not drop the quality of what has served for over 70 years.

Cheap is not: the caster comes out at $ 255, and a coke costs $ 15, for example. But former visitors know that there is a 20% discount for those who access the restaurant app and, for $ 200, the price is fair.

It is necessary to consider that the menu contains options ranging from wild pirarucu to butterfly picanha, a cut made on the top, fat, without dividing the piece. It’s their invention, and it’s quite successful.

The system works like this: diners indicates its priorities on a little paper and, besides them, other alternatives are offered in a circulating cart or on skewers, without the waiters suffocate customers with excess. They have a good timing and don’t offer drinks at all times, annoyingly common practice.

In addition to the menu of a traditional steakhouse (termite, chuleta, breast, rib, baby-oref, picanha, palette and lamb ribs, chorizo, entrepreneurs, chicken, etc.), the palace serves hunting meats such as ostrich, quail, buffalo and an interesting black pig, such as the Iberian, but coming from an interior of São Paulo. Of juicy meat and great proportion of fat, it is a differential of the house.

The choice of garrisons follows the same ritual of meat, and in this regard, the palace bets on the classics: potatoes, polenta, wahoo and banana fries, rice with broccoli or piamontese, farofa with eggs and black beans. The choices arrive warm at the table, as is the cheese bread, the only item delivered without requested. The wahoo was perfect, soft inside (rare thing), dry and crispy.

Do not underestimate the buffet of cold cuts and hot dishes. It is well maintained and above average. It includes, in addition to varied salads (goat cheese with cherry tomatoes, tuna with white beans and smoked salmon and others where the leaves are protagonists), oysters, mussels to vinaigrette, morcilla, gold prawns with olive oil and parsley, sea fruit broth, berry cone.

It takes a certain maturity to make the most of what Palace has to offer. It is unnecessary, for example, a pass in the sushibar.

Although pioneer in caster steakhouses (they say they were the first to offer this option in the 1990s), the small space dedicated to sushi and sashimi has nothing far beyond the trivial. Hadochi sashimi (a fish) would be the differential in the midst of salmon and atps, but it was almost frozen.

Desserts are charged separately: spoon brigadeiro (R $ 27), Quindim to Vinicius de Moraes, with a whiskey shot (R $ 38), and strawberries with Chantili (R $ 40) are some alternatives. Being honest, I proved nothing in this return to my home, after a few years. I lacked maturity while I was in the rotation and the sweets stayed for a next visit.