The goods: Brasileiro Steakhouse offers a rodizio experience in the former Porcao space.
Ambience: The 300-seat dining room now includes wrought-iron chandeliers, rainforest wallpaper, a sleek bar and lounge.
The grub: Rodizio fare paired with creative small plates and seafood dishes. Chef Guily Booth (Local House, YUCA, Cafeina) oversees a somewhat pricey menu: $9-$14 starters, $39 all-you-can-eat rodizio and $30-$40 fish dishes.
Servers clad in black vests proffer sizzling skewers of filet mignon, skirt steak and bacon-wrapped chicken and replenish sides of rice and beans, fries and salad. Brasileiro skips the buffet salad bar in lieu of eclectic starters like tuna tartar with sweet potato puree, burrata salad with sweet peppers and a hefty crab cake.
Seafood dishes include Brazilian moqueca bahia with chayote, tomato, cilantro, shrimp and coconut milk and blackened cobia with shrimp, potato, chorizo home fries and Key lime buerre blanc.
Verdict: The Porcao space is reborn as Brasileiro, another rodizio with more seafood and small plates.