Picanha, Philadelphia’s Other Brazilian Steakhouse
Perhaps Craig LaBan’s review of Fogo de ChÃ£o has stoked your interest in trying out Philadelphia’s less flashy Brazilian churrasco, Picanha. The Northeast Philadelphia restaurant is not the same experience as Fogo but just read what LaBan said last March about the meat at Picanha.
Queiroz, who slathers each skewer in more rock salt before replacing it on the grill, will slice meats rare on special request – but the well side of medium seems to be his default. Interestingly, it didn’t matter much, as every morsel, seasoned with little more than salt and the scent of the carvao, painted my mouth with such beefy essence that I could taste it in my sleep.