Churrasco
Come to Tucanos Brazilian Grill, where a dining experience rich in flavor and heritage awaits you. The Brazilian tradition of grilling, or CHURRASCO (shoe-HAS-ko), is a fusion of South American and European cultures. From its birth in the Pampas or grasslands of Brazil, to the sparkling beaches of Rio de Janeiro, Tucanos now extends this festive tradition to you. At Tucanos, meats and vegetables are carefully selected to ensure that only the freshest cuisine is served. Our meats are tastefully seasoned and cooked on skewers over open-flame grills. The skewers are then brought to your table where sizzling portions are sliced onto your plate. You may choose as many different flavors and cuts as you like.
Salad Festival
The Salad Festival features both Brazilian and American specialties, providing a fusion of distinct flavors, textures and colors. Festival selections include the Tucanos House Salad, hearts of palm, shrimp, seasonal fruit selections, fresh mozzarella, quail eggs and many other items. Hot selections such as seasoned rice, pastas, potatoes, stroganoff, feijoada (a traditional black bean stew) and freshly made soups including lobster bisque are also available on the salad festival to accompany the meat selections. New Salad festival selections are continually added to ensure freshness and variety.
Tucanos Cue
Your server will provide you with a Tucanos Cue which is used to direct your server. When placed on your table, the green side indicates to our entrée servers that you wish more selections brought to your plate. If you wish to pause, or are finished with your entrée service, turn the Tucanos Cue over to the red side. A fresh and abundant Salad Festival accompanies all Tucanos entrée meals. (The Salad Festival may be ordered separately.) Come today and enjoy with us the Tucanos tradition.
Tucanos is proud to announce its partnership with Brazilian cook extraordinaire, Cynthia Presser. Tucanos' Salad Festival at each location will feature one of Cynthia's recipes monthly.
Visit CynthiaPresser.com to learn more about Cynthia and her book.