Fire-Grilled Cuts
The Meats
natural wood charcoal and carved tableside, all night long.
// Included in Fixed Price
Signature Cuts
The headliners.
the ones our regulars come back for.
Picanha
Top sirloin cap · signature Brazilian cut The crown jewel of churrasco. A C-shaped cap of top sirloin, salted simply, fire-roasted whole, and carved into thin medallions with a soft fat cap that melts into the meat.
Filet Com Bacon
Bacon-wrapped filet mignon Filet mignon wrapped in smoked bacon — the bacon crisps as it roasts, basting the tenderloin in salt, smoke, and rendered fat.
Pernil De Cordeiro
Leg of lamb · slow-spun Whole leg of lamb seasoned with herbs and salt, rotated slowly over coals until the exterior crackles and the interior stays pink and tender.
Picanha Com Alho
Garlic Picanha The same beloved sirloin cap, crusted with fresh garlic just before it hits the fire — punchy, aromatic, and unmistakably ours.
The Lineup
All twelve cuts.
The complete rodízio roster — beef, lamb, pork, chicken, sausage, and the
palate-cleansing pineapple. Carved tableside in no particular order.
Beef
5 cuts
Top sirloin cap · the signature Brazilian cut Carved into thin, salted medallions with a soft fat cap. The cut Brazilians ask for by name.
Garlic Picanha Sirloin cap crusted with fresh garlic moments before roasting — bright, aromatic, ours.
Top sirloin The full sirloin — leaner than Picanha, with a clean, robust beef flavor. Roasted as a whole muscle and sliced thin.
Flank steak · bottom sirloin A long, lean cut prized for its beefy, mineral character. Sliced thin against the grain for tenderness.
Bacon-wrapped filet mignon Tenderloin medallions wrapped in smoked bacon — the bacon bastes the meat as it roasts.
Pork
2 cuts
Pork loin with cheese Pork loin stuffed with melted cheese — savory, rich, and unexpected. A guest favorite for sharing.
Pork ribs Slow-roasted pork ribs with a deep, smoky bark. Pull-off-the-bone tender.
Lamb & Sausage
2 cuts
Leg of lamb Whole leg of lamb, herb-rubbed and rotated slowly over coals. Crackling crust, blush-pink center.
Brazilian sausage · linguiça House-style linguiça — pork sausage seasoned with paprika and garlic, fire-roasted until the casing snaps.
Chicken
2 cuts
Chicken thigh Dark-meat chicken thighs, seasoned and roasted on the spit until juicy with a charred edge.
Bacon-wrapped chicken Chicken breast wrapped in bacon — the bacon keeps the breast lush as it roasts.
The Palate Cleanser
1 item
Abacaxi grelhado Whole pineapple dusted with cinnamon and sugar, fire-roasted on the spit until caramelized. A classic between-meat refresher.
One disc, one price. Every cut above is included in the rodízio — flip your card green and the gauchos will keep coming. Cuts are served medium-rare by default. Want medium or well-done? Just ask.
The Method
Wood-fired the gaucho way.
Every cut at Leblon is cooked the same way Brazilians have done it for centuries — over natural wood charcoal, on a slow-turning spit, with nothing between the meat and the fire.
Coarse salt only — sometimes garlic, sometimes herbs for lamb. No marinades, no sauces. The flavor comes from the cut and the fire.
Whole muscles on a rotating spit, rotated low and slow. The outside sears, the inside stays tender. Drippings baste continuously.
The gaucho carves directly onto your plate, slicing thin against the grain — the only way to release maximum tenderness and flavor.
Your Preference
How would you like it done?
Cuts arrive medium-rare by default — the gauchos’ recommendation for maximum
tenderness and flavor. Want it a different way? Tell your server when they approach with the skewer.
Cool red center. Just barely warmed through.
Warm red center. The gaucho default.
Warm pink center. Still juicy.
Fully cooked through. Just say the word.
Next
What pairs with fire-grilled meat?
Everything else on the menu. Start with the salad bar, end with dessert — and don’t skip the Caipirinha.