How2Day: Brazilian Restaurants in Buffalo, New York

While there are no Brazilian restaurants in Buffalo proper, there are two Brazilian barbecue eateries approximately 30 minutes away in Niagara Falls, Ontario, Canada. The famed Niagara Falls waterfall is within 10 minutes of both Brazilian restaurants. This makes it possible to include dinner plans at one of the Brazilian restaurants before or after a quick trip to the falls. Both restaurants have a set price which covers every menu item in the restaurant.

The Copacabana Brazilian Steakhouse is in the heart of downtown Niagara Falls. The two-level dining room has outdoor seating in a large patio area. The restaurant is open for lunch and dinner every day of the week. Live Brazilian-influenced music and dancing entertainment is available on Friday and Saturday nights. Popular, skewered barbecue entrees include beef kabob, crispy parmesan drumsticks, leg of lamb and the restaurant's Signature Garlic Marinated Steak. Reservations are accepted, but not required. The average entree price as of 2010 was $37.95 on Sundays through Fridays, and $41 on Saturdays. Drinks are not included in the price.

The Brasa Brazilian Steakhouse is on the ground level of the Hilton hotel in downtown Niagara Falls, Ontario. The dining room and wine bar at this upscale restaurant feature wood flooring, preset dinnerware and ceiling-to-floor windows with views of the Fallsview Casino Resort across the street. A salad buffet table is available. Barbecue specialties include the grilled pineapple, chicken breast wrapped in bacon and beef rump steak. The restaurant serves dinner every night of the week, and the wine bar is open nighty. Reservations are recommended for seating in the dining room and wine bar. The average entree price as of 2010 was $39.95 on Sundays through Thursdays, and $45.95 on Fridays and Saturdays.

Brazilians prepare their barbecue entrees in the churrasco-style, placing meat on skewers and slowly roasting them over a fire. Meals are served rodizio style, with the waiters slicing the meat in front of the patron right before serving them. Both methods started with Brazilian cowboys, or gauchos. The gauchos skewered their meat, cooked it over open fires and served it in the Rodizio manner.

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