Churrascaria Riodizio Tribeca221 W Broadway
New York
212-925-6969
So, I'm in New York City and dinner is being taken care of for me. I have no idea how much the meat at this all you can eat Brazilian Churrascaria maybe. But, I've enjoyed my limited experiences at Brazilian Churrascaria in LA. My favorite churrascaria in LA has to be Fogo De Chao, with it's prime cuts of meats. So I'm looking forward to see how this Brazilian Churrascaria in the Tribeca area of New York City stacks up to Fogo De Chao.
A restaurant is huge and can get very busy, very quickly. The set up is the same as other churrascarias, they have a salad bar set up, then they have carvers coming around with all sorts of meats.
I like Brazilian Churrascaria, but after awhile the meats all taste the same and most of the meats can be very salty.
The salad bar was filled with fresh veggies, shrimp and seafood cocktails, and other Brazilian dishes. The salad I made was very good, with huge fresh tomatoes that were great, very juicy and sweet. The salad bar was well stocked, clean and refilled quickly. 
Bacon wrapped filet and sirloin steak. The bacon wrapped filet was very good, but the bacon wasn't fully cooked. The filet was well seasoned, not salty, tender and flavorful.
The sirloin was a bit too rare for me, but still tender and flavorful.
Bacon wrapped turkey. The turkey was dry and the bacon was undercooked. This was too salty for me tastes.
Sausage-The outside of the sausage was overcooked, almost charred. The inside had a nice flavor and spice combination. This could have been a good sausage if the outside wasn't overcooked.
Prime rib-a bit too rare for my tastes, but a fantastic cut of meat. Well seasoned, moist, tender and flavorful!!
Egg plant wrapped chicken. An interesting combination, that I've never seen before. But, the chicken was breast meat and a bit dry, not as dry as the turkey but still dry.
Parmesan breaded pork loin. Another meat I've haven't seen before. I didn't care for this, it was a bit too salty and the breading didn't work well with pork. Parmesan shouldn't be used as a breading.
Flank steak- This was a bit overcooked for me, but for a very tough cut of meat, this was tender and flavorful. Maybe my second favorite meat, after the filet.
Spare ribs-the ribs were so dry and very very salty. I didn't like these ribs at all.
Mango mousse: I normally don't get dessert but it was included and I picked the mango mousse, and what a treat. A very light, smooth mousse that was bursting with mango flavor.
Service was good. The carvers came around very quickly and were helpful. We had a large group and it seemed like every time the guy with the flank steak came by, he would be out of flank steak. So I asked one of the carvers I wanted flank steak and within 30 seconds the flank steak arrives. The servers were very good; they were attentive, drinks were refilled, and friendly.
Overall I was impressed with the beef at Churrascaria Riodizio Tribeca. While some of the meats were a bit too rare for my tastes, they were well seasoned, not salty, moist and tender. But, the other meats- spare ribs, turkey, and chicken were too dry. Though not as good as Fogo De Chao, I would go back to Churrascaria Riodizio Tribeca again.
