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The rooms gleam with Brazilian cherry wood and the brilliant white gaucho shirts of the staff at this authentic Rodizio restaurant owned and operated by Brazilians. Eliane Carvalho Coelho Turner and her partner, Neto Fernandez, have brought a real touch of Rio to the free-standing building. It is a fixed price system where an array of 15 different cuts of fire-roasted meats, from filet mignon to lamb chops, are brought to the tables on long skewers, one after the other, until diners call a halt. A salad bar offers 40-plus well-prepared relishes, salads, pastas, soups, risottos, cheeses, and side dishes of black beans and rice.
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