The new Brazilian steakhouse that has put down roots in Miami is named after an open-air, campfire style of cooking done by South American cowboys, where meat is skewered on tree branches and cooked. At Grimpa Steakhouse, the campfire is reborn as a cavernous charcoal oven, and the tree branches as steel skewers. With these tools and some mineral salt, about 7,000 pounds of meat are cooked each week. Dinner begins with a chef's choice appetizer and a variety of bread. After drink orders of either cocktails from the fully stocked bar or a selection of wine from the 500-bottle list (wines by the bottle range from $31 for Marques de Riscal to $2,027 for a Chateau Petrus, 1999), it's off to visit the salad bar and the hot buffet.
- Steak House
- Lunch, Dinner