Le Meurice

A showpiece filled with ornate gilding, Louis XVI period crystal chandeliers, antique bevelled mirrors and large bay windows framed in rare marbles, the three Michelin star Restaurant ‘le Meurice’ recreates the lustrous effects of this period's architectural detailing. Landscape paintings on the wall and a ceiling depicting a blue sky with angels create an uplifting, open feeling.

The floral-infused decor echoes the Tuileries Garden, with chairs and curtains in floral patterns of yellow, salmon and green. The china, specially created by Limoges for Le Meurice, matches the mosaic patterns on the floor.

Against such a background, guests feel as if they have been invited to a private dinner hosted by Louis XV. The lavish atmosphere is further enhanced by the exquisite treats offered at ‘le Meurice’, including a chariot of confitures at breakfast and the superb after-dinner mignardises created by Pastry Chef, Camille Lesecq.

Open:

Monday to Friday - 12:00 noon to 2:00 pm; 7:30 pm to 10:00 pm
Closed on Saturday and Sunday

Restaurant Reservations

To reserve a table, please use the following form, specifying when you require the table and for how many people:

Address:

Hôtel Meurice
228, rue de Rivoli / 75008

Phone:
+33 (0) 1 44 58 10 10

Fax:
+33 (0) 1 44 58 10 15

http://www.meuricehotel.com/restaurants/

E-mail Us.

River Café

The urban location is off the beaten track and somewhat rough around the edges, but the spirit of The River Café is happy, leisurely and bucolic.

Take a walk along the Thames river path in W6 when the sun's shining and spy on the staff shelling peas, snipping herbs or choosing a squash from a row of vividly coloured knobbly specimens lined-up out front.

The River Café was started in 1987 by Ruth Rogers and Rose Gray to service Ruth's husband Richard's architecture partnership.

Since then, it's enjoyed its status as the canteen of choice for politicos, luvvies and foodies. The twice-changing daily menu is simplicity itself, offering superb game in season, perfect handmade pasta, simply cooked seafood and, of course, that famous Chocolate Nemesis.

Behind the stove:
Ruth Rogers, Rose Gray and Head Chef Sian Owen-Wilson

Always on the menu:
Chargrilled Squid with Fresh Red Chilli and Rocket

Random
fact:
The annual River Café charity quiz has run every June since 1995

Wine list:
£18 - £380

Menu:
All à la carte, with dishes starting at £11.50 and maxing out at £57.50 for Taglierini with Tartufi Bianchi

Thames Wharf, Rainville Road, London W6 9HA, England
+44 (0)20 7386 4200
www.rivercafe.co.uk

Article Source: http://www.theworlds50best.com

Les Ambassadeurs

Executive Chef Julian Jenkins and his team of highly skilled speciality chefs pride themselves on offering their members the best in international tastes.

The restaurant overlooks a beautiful walled garden where members and their guests can dine throughout the summer months.

The restaurant serves lunch from 12.30pm and dinner until 3.00am (2.30am on Sundays)

Les Ambassadeurs Club
5 Hamilton Place
London W1J 7ED

Tel. +44 (0) 20 7495 5555
Fax. +44 (0) 20 7495 1223

http://www.lesambassadeurs.com

Le Bernardin

Le Bernardin, New York's internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect. Le Bernardin was named after an order of monks who liked to eat and drink and a song about the monks that Gabriel Le Coze, Maguy's and Gilbert's father, kept singing to them. Maguy and Gilbert Le Coze were born and raised in a small village called Port Navalo in Brittany, France. Le Coze's parents owned and operated a small restaurant and inn, the Hotel de Rhuys. Gilbert received his cooking lessons by helping his grandfather and father in the kitchen and on the fishing boat while Maguy Le Coze worked alongside her mother in the dining room. The dual combination of Gilbert's new cooking techniques — unheard of in the Haute Cuisine-obsessed salons of Paris' better restaurants in the early seventies—with Maguy's energy and drive in the dining room propelled Le Bernardin to one Michelin star in 1976 that Le Bernardin was opened on a shoestring budget with Maguy's and Gilbert's parents helping out in the kitchen as the only employees on opening night, the Michelin accolades were an incredible accomplishment. Continuing its success story, in 1980 the restaurant moved to a larger location garnering two coveted Michelin stars. T his was the highest acclaim for a seafood-only restaurant since the powerful Michelin organization reserves the right to bestow three stars to restaurants with menus that also offer meat, games, poultry and fish to its diners. Le Bernardin insisted on only serving the best fish, carving out a niche in the competitive restaurant world of Paris and establishing an international reputation. Inspired by the triumph of Le Bernardin in Paris and its many American clients, the Le Coze's sought to open a Le Bernardin in New York in 1986. By again employing the technique of "divide and conquer", Maguy commanded the functions of the dining room and décor, while seafood virtuoso Gilbert took control of the kitchen. In no time, Le Bernardin became a four star restaurant which is renown for setting standards in the cooking of seafood in America. The restaurant holds several records in New York: it received its four star review from the New York Times only three months after opening—that's how much Gilbert's unconventional cooking had taken New Yorkers—and is the only New York four star restaurant that has maintained its status of excellence for more than 10 years. Reviews have come in 1986, 1989 and 1995 with the same verdict: Four stars. After the unexpected death of her brother Gilbert in 1994, Maguy Le Coze is now working closely with her partner/chef Eric Ripert. Ripert, one of the brightest talents in the kitchens of the world, and Le Coze continue to uphold Le Bernardin's position as one of the world's premier restaurants. In 1998, Maguy Le Coze won the coveted James Beard Award for "Outstanding Restaurant" in America, and in May 2003 Eric Ripert was named "Outstanding Chef" by the James Beard Foundation. The 2004 Zagat's Guide rated Le Bernardin number one for food in New York.

To the delight of its fans all over the world, 1998 also saw the publication of Le Bernardin's first cookbook called Le Bernardin—Four Star Simplicity.

| Restaurant | Maguy Le Coze | Chef Eric Ripert | Kitchen |
| Press Clippings | Location | Cookbooks | Reservations |
| Lunch Menu | Dinner Menu | Tasting Menu | Dessert Menu |

http://www.le-bernardin.com

155 West 51st Street
The Equitable Building
Between 6th and 7th Avenue
New York, New York 10019
Telephone: (212) 554-1515
FAX: (212) 554-1100

MAILING ADDRESS:
787 7th Avenue
New York, NY 10019

Oaxenkrog Restaurant

We call ourselves »a restaurant of the archipelago« which might associate to simpler seafarer food from the past.

Even if that doesn’t apply anymore, our focus is on the archipelago wherever you are when at Oaxen Skärgårdskrog. Our dining rooms host 40 guests, most of them with panoramic view of the beautiful bay of Himmerfjärden. The ultimate ex

perience of the archipelago though, is the one from the terrace in front of the house, hosting 50 guests. Considering our Swedish summers we see to that all reservations allow our guests to dine inside in case of bad weather. For private dinners we offer two separate rooms, each one hosting 12 guests.

Main courses
Halibut baked in burned grass with tomato & broad bean purée served with lemon marinated Swedish cuttlefish & bacalao on sweet shrimps & melted tomato jelly

Turbot on confided young cabbage with purée of chanterelles & island walk salad served with foam of cep & pickled chanterelles in jelly of Pu Er (+35kr)

Clay baked pork with porkfried sweetbread, chik pea purée served with lemon- & chichory infused carrot

Cinnamon fried Swedish duck & onion braised in Sotholmens Stout, trotters & breast of veal in beans served with a cream of truffle from Gotland & deep fried parsnip.

Address:
Oaxen
SE-153 93 Mörkö
Sweden
Phone:
+46 (0) 8-551 531 05
http://www.oaxenkrog.se

Azuma

Over the last 10 years Azuma Restaurant has been repeatedly recognised and rewarded generating numerous awards since it opened. With the relocation to the 90-seat restaurant in Chifley Plaza Azuma's reputation has gone from strength to strength garnering positive critical acclaim.

It is with great pride that we note a few recent awards as examples of Azuma's success story:

One Red Star in the Fine Dining Category awarded by the Gourmet Traveller - 2005 & 2004 Restaurant Guide Australia

Winner Champions of Champions Small Business Awards 2004

''Best Japanese Restaurant'' in 2004 by the NSW Restaurant Guide 2004 Daily Telegraph

''Best Japanese Restaurant'' by the Good Food Guide 2003 Sydney Morning Herald

Australia's Wine Llist of the Year 2004 recommended One Glass

Ultimately the biggest compliment is the high volume of returning customers. The restaurants' team take great satisfaction from the gratitude and smiles received from our guests on a daily basis.

Consider these extracts from recent reviews:

This is the place where leading chefs go when they want exceptionally fresh sushi and sashimi together with innovative yet authentic Japanese cuisine. ... some of the best Japanese food in Sydney... it's easy to dine magnificently...range of flavor and craftsmanship of Azuma's cuisine...There are more than 100 dishes on offer, ranging from classic Japanese to Azuma's own interpretations-all with big-hit Japanese flavor.

Sydney Morning Herald

"There is a secret class in Sydney, too loosely defined to be called any sort of society. No, they're united pretty much solely by their willingness to spend their solvency on slices of flesh from around the belly and gill ofthe bluefin tuna. And they flock to Azuma, because they know that ... it'll probably end up here."

Gourmet Traveller Australian Restaurant Guide 2006

"When chef Kimitaki Azuma first started out in smaller premises, he was catering very much to those in the know. Now he's moved to a smart city eatery and offers a range of lunch and dinner menus, with treats like lobster and abalone, beautiful wagyu beef and excellent sashimi and sushi."

SBS Eating Guide to Sydney 2005

"From the sushi counter to the specialist, rare sake on offer, this is an authentic Japanese dining experience"

"Best Japanese Restaurant" NSW Restaurant Guide 2004

Lunch Menu Azuma is the art of Japanese dining, a harmony of style, substance, tradition and innovation

For a business or longer enjoyable lunch, you will journey through the pleasures of traditional Japanese cuisine presented to you in a fresh and exciting way.

Azuma offers a superb menu in a contemporary and welcoming setting. In the restaurant, you will find yourself surrounded by unique Japanese artwork and pottery, complementing the restaurant's modern yet traditional design.

Azuma offers a superb menu in a contemporary and welcoming setting. In the restaurant, you will find yourself surrounded by unique Japanese artwork and pottery, complementing the restaurant's modern yet traditional design.

Address: Level 1 Chifley Plaza, 2 Chifley Square Sydney NSW 2000
(Cnr of Phillip & Hunter Street) Reservation: (02) 9222 9960
Fax: (02) 9222 9962
Web: http://www.azuma.com.au/

KIKU JAPANESE

KIKU JAPANESE RESTAURANT
17 haf moon street , mayfair , london W I J 7BE
http://www.kikurestaurant.co.uk

Kiku Restaurant was established in Mayfair in 1978 and has been serving top-quality authentic Japanese cuisine ever since, earning ourselves a dedicated following of both Japanese and English regulars.

We welcome you anytime to experience the finest Japanese cuisine.

Kiku Restaurant is a branch of the Mikuniya Onsen (hot spring) Inn in Kinosaki in Hyogo prefecture, which also has a reputation for its delicious food. We at Kiku Restaurant share Mikuniya's motto: "treat guests with a warm hospitality", and we devote ourselves to ever improving our skills and service, and serving authentic


Japanese cuisine to British people. Our chef personally selects the ingredients, disregarding anything less than the best in order to create our delicious dishes and the restaurant is one of just a few in London which serve such high quality Japanese cuisine. We also have a good variety of fine sakes and wines.

Another thing that makes Kiku Restaurant special is its innovative and minimalist interior.

Its contemporary design is well-considered, simple and functional and is based on Japanese traditional interiors, with a dignified stone floor perfectly balanced by natural wooden wall panels and furnishings such as the sushi counter and partitions which make individual dining spaces.

We also have a function room (seats eight) suitable for business meetings and small parties.

ADDRESS:		17 Half Moon Street, Mayfair, London W1J 7BE
TEL:		0207-499-4208
FAX:		0207-409-3259

OPEN:

Mon - Sat Lunch: 12:00 until 14:30 Dinner: 18:00 until 22:15 Sunday & Bank Holidays Dinner: 17:30 until 21:45

Louis XV

A GARDEN OVERLOOKING THE SEA

In the Hotel de Paris in Monte-Carlo, one of the finest hotels in the world, Alain Ducasse presents his Riviera cuisine:

“If it had to be one colour, it would be the blue of the Mediterranean sea. If it had to have only one taste, it would be the subtle yet flavoursome taste of olive oil. If it had to be described in a single word, it would be ‘essential’.”

The dining room is decorated in the style of 17th century Versailles, a place of gold and sparkling light, in which the entire décor and every piece of china adds to its striking sophistication.

A mini-dining room in the heart of the kitchens, called the ‘Aquarium’, has a bank of 6 video screens and is used by Alain Ducasse to entertain certain guests and friends.

The Mediterranean … the cuisine of the Louis XV restaurant makes wonderful use of the produce associated with it – fruit, vegetables, iodine rich rock fish.

From the mountains to the sea – the colourful dishes reflect local flavours which are basic and strong, sometimes to the point of bitterness, but also sweet tastes, sun drenched, heavy and rich, smelling of the earth.

The menu is a veritable symphony of tastes, composed and conducted by Franck Cerutti. It changes with the seasons and includes a number of themes : the vegetable garden, the sea, the farm, the pasture, etc.

" The region where I live, the tastes and colours of my childhood, tales of exile in Italy and long journeys to the Far East – all these things influence my cooking at the Louis XV. I am not looking to perform culinary exploits but to offer my guests the chance to enjoy some essential pleasures. This can only be achieved by the appropriate combination and correct preparation of ingredients. That is the secret. " FRANCK CERUTTI, Chef de cuisine.


Size of restaurant : 50 seats
Dressing: Jacket required and tie recommended.


Weekly closing: Tuesday & Wednesday, except Wednesday evenings, from June 18 to August 20, 2008 (inclusive).
Annual closing: - November 27 to December 27, 2007 (inclusive), restaurant re-opens on the evening of December 28, 2007 - February 12 to February 27, 2008 (inclusive), restaurant reopens on the evening of February 28, 2008 - December 1st to December 30, 2008 (inclusive), restaurant reopens on the evening of December 31, 2008.

Place du Casino
MC 98 000 Monaco Tél. : +377 98 06 88 64
Fax : +377 98 06 59 07

Article Source: http://www.alain-ducasse.com

Tetsuya's

Welcome Restaurant to Tetsuya's

Tetsuya’s Restaurant is located at 529 Kent Street, Sydney.

Tetsuya Wakuda has refurbished a heritage-listed site in the city to create his dream restaurant. The restaurant offers sophisticated and intimate private dining rooms for group bookings, and two larger main dining rooms overlooking a Japanese garden.

Tetsuya’s cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique. Proudly, this year year Tetsuya's was awarded the highest rating in the Sydney Morning Herald Good Food Guide 2006 (Three Chef's Hats), Restaurant of the Year and Best Fine Dining at the Restaurant & Catering Association Awards 2005.

In his long-awaited first book, simply titled Tetsuya, he shares his inspiring story, legendary recipes and his passion for the good things in life (the book is available in all good book stores and from the restaurant).


Tetsuya’s renowned degustation set menu changes frequently. A typical meal could start with a plate of hors d’oeuvres — a gazpacho with spiced tomato sorbet, west Australian marron with asparagus and truffle mayonnaise, tartare of tuna with fresh wasabi, marinated fillet of trevally with preserved lemon set on sushi rice and tataki of venison with rosemary and honey.

Tetsuya’s signature dish follows, confit of ocean trout served with unpasteurised ocean trout roe, followed by double cooked de-boned spatchcock with braised daikon and bread sauce, followed by a grilled fillet of grain fed beef with sansho & shiitake mushrooms.

Desserts include an orange, honey and black pepper sorbet served prior to a blue cheese bavarois. Finally, early season berries with orange and Grand Marnier jelly and champagne ice cream, a floating island with vanilla and praline anglaise, and a flourless chocolate cake with a bitter chocolate sorbet and orange ice cream.

Tetsuya’s offers one of Sydney’s most remarkable wine lists, and will match the dishes with wine available by the glass.

Tetsuya’s serves a ten-course degustation menu, which is $195* (GST inclusive) per person, plus drinks.

Tetsuya’s opens for dinner Tuesday to Saturday from 6.00pm and for lunch Saturday only from 12noon. Bookings are essential and can be made by phoning +61 2 9267 2900 or faxing +61 2 9262 7099. All major credit cards are accepted.

Proudly, this year year Tetsuya's was awarded the highest rating in the Sydney Morning Herald Good Food Guide 2006 (Three Chef's Hats), Restaurant of the Year and Best Fine Dining at the Restaurant & Catering Association Awards 2005.

In his long-awaited first book, simply titled Tetsuya, he shares his inspiring story, legendary recipes and his passion for the good things in life (the book is available in all good book stores and from the restaurant).

Tetsuya's Restaurant,
529 Kent Street,
SYDNEY NSW 2000
http://www.tetsuyas.com

Summit Restaurant

Situated in the heart of the Sydneys central business district, the Summit Restaurant and Orbit Lounge Bar is only minutes from the Opera House at Circular Quay, The Rocks area and Sydney Harbour Bridge.

Conveniently located close to all major public transport> connections including Wynyard train station (opposite restaurant), city buses and harbour ferries.



If you are travelling by car, Wilson carpark> is located underneath Australia Square and can be entered via Bond Street, Sydney (off Pitt Street).

Wilson’s car park can be contacted on 02-9251-5783 for operating hours, costs and additional Information.



If you are looking at turning heads and arriving to the Summit in style, then a luxury stretch limousine> or executive car is a perfect way.

To book your luxury car service, please contact our reservations team on 02-9247-9777.

Metered parking is also available on surrounding city streets.



Lift Access to Level 47 Direct lift access to the Summit Restaurant and Orbit Lounge Bar is opposite Australia Square> Security Reception.

If you are travelling by car and park underground in Wilson's carpark, please follow directional signage to Level 5 security desk.




A famous icon on the Sydney Restaurant scene, find Summit Restaurant and Orbit Lounge Bar in the heart of Sydney CBD on level 47, Australia Square.

Sydney's best 360 degree view, a revolving panorama of city skyline, Sydney Harbour Bridge and sparkling harbour waters and back to Sydney Opera House in 105 minutes.

Sydney's premier dining experience for lunch and dinner, an exciting menu presents only the best Australian ingredients and seafood and finest international wines.

Owned and operated by acclaimed international chef and restaurateur Michael Moore, Summit Restaurant is absolutely the best Sydney Restaurant experience.

Summit Restaurant
Level 47, Australia Square
264 George Street, Sydney

L'Atelier de Joël Robuchon

World travellers can now enjoy a slice of L'Atelier magic in a number of global foodie destinations, from Tokyo to Las Vegas and, most recently, London and New York.

But there's nowhere quite like the Paris branch. It was here the brand, launched in Tokyo in 2003, really took off, when superstar Chef Joël Robuchon introduced the new concept to his Parisian faithful. Queues famously stretched round the block, thanks to a no-reservation policy that saw VIPs and glitterati lining up with - gasp! - regular diners.

Out went starched linen and elaborate dishes, in came tapas-style menus, bar stools at the counter and tasting-size dishes of the master's fine French cuisine, cooked by a cool brigade of black-clad chefs in the open kitchen.

The sexily lit interiors in bold black and red, by Pierre Yves Rochon, set the tone for modern dining on an intimate scale.

The simply but beautifully plated appetizer-size dishes are based upon the finest seafood, meat and vegetables of the season, in creations as diverse as Lobster Carpaccio with Aromatic Herbs, Confit Leg of Lamb with Cumin and Spiced Couscous or Pigeon with Cabbage and Foie Gras. But remember, nobody leaves without trying the Pomme Purée.

5-7 rue de Montalembert, 75007 Paris, France
+33 (0)1 42 22 56 56

Pierre Gagnaire

There's been a lot of flowery prose describing Pierre Gagnaire's cooking. The generally accepted view is that he personifies the romantic idea of 'the chef as artist' better than anyone in France today - and there's a lot of competition for that title.

This is understandable, his approach to cooking is most definitely of the cerebral school. He frequently collaborates with friend, the famous French physical chemist Hervé This, his menus often read like Rive Gauche poetry and there's a section on his website entitled Mon Universe.

Looking like the suave Gallic answer to Kris Kristofferson, until recently, Gagnaire's image did nothing to discourage the notion that he was all tortured culinary jazz daddy chained to his stove.


But since 2003, when he started consulting on the ambitious Sketch in London, Gagnaire has both opened up and opened more restaurants, including the casual experimental Gaya, on gay Paris' Left Bank, and international operations in Tokyo and Hong Kong, with a Dubai outpost about to open. Nevertheless, it's at his eponymous Paris flagship that his creativity still flows most fluently, the kitchen throwing out the sort of combinations that seem insane on paper but look like works of art on the plate and feel like them on the palate.

What you're left with at the end is an overwhelming sense that he simply wants to feed and please his customers.

6 Rue Balzac, 75008 Paris, France
+33 (0)1 58 36 12 50
www.pierre-gagnaire.com

Hostellerie-Horizon

Hostellerie l'Horizon – Chemin Mesplet – 64290 Gan – France
Phone: +33 (0)5.59.21.58.93 – Fax: +33 (0)5.59.21.71.80

Hostellerie l'Horizon offers you a wonderful country hotel and an excellent restaurant in Gan, France at the foot of the French Pyrenees.

Our accommodations include 10 lovely rooms with views on the surrounding park.

Enjoy the lovely swimming pool in season as well as the spa and sauna.

You'll be tempted to have lunch and dinner as we serve regional specialities and offer an excellent choice of wine.

Our seminar facilities are ideal for your business needs
Whether your stay is overnight, a few days, a week or more, you'll discover the delights of southwest France and the Pyrenees.

Use our Reservations page to book your stay, reserve lunch or dinner, arrange for a seminar or other special event.

We look forward to welcoming you personally.


Restaurant
An exquisite cuisine and the charm of a sunny patio.

You can choose from three delicious set menus at 25 and 45 Euros or à la carte.

Consult a sample from our menu and our selection of recipes (in French).

The set menus include regional dishes such as pieds de porc en crépinette, farcis aux cèpes or le jarret de veau braisé en cocotte au jurançon.

Open for lunch and evenings (except Sunday) the L'Hostellerie de Horizon offers you an exceptional dining experience for a romantic evening, a special event, a business meal, ...

We have two rooms, one accommodating 20 and the other up to 60 people.

In spring or summer enjoy your meal on the terrace.

Hostellerie l'Horizon – Chemin Mesplet – 64290 Gan – France
Phone: +33 (0)5.59.21.58.93 – Fax: +33 (0)5.59.21.71.80
Email: eytpierre-hotelresto@wanadoo.fr
http://www.hostellerie-horizon.com/

Royal Palace

77 Knollwood Road • Greenburgh • New York
(914) 289-1988

The New York Times February 2007

Very Good the kitchen at Royal Palace has been doing its best to make every meal a sunny one. Now, both the buffet and table menus have been refined to include what might be India’s greatest culinary hits, with dishes representing almost every region. much of the complex flavors in this cuisine come from the use of fragrant aromatic spices like cardamom, coriander and cumin, and creamed nut sauces and sweet onion .... What is served here is delicious comfort food, and there is lots of it. Royal Palace majors in buffet — every day at lunch and on weekday evenings for dinner — the food has the spark of spontaneity, the freshness of deliberate design.

January 1999 Very Good
Royal Palace brings with it a style reflecting the cooking of prosperous Punjab, a northern region known for a population that enjoys eating well Expect rich, velvety sauces, succulent tandoori meats, delicious breads and vibrant seasoning (Buffet) ... the attractive array of dishes looked fresh and was tempting

SERVICES: Banquet Room / Conference Room for 300-350 people
Indoor / Outdoor Catering

• 
  

The New York Times February 2007
Very Good

the kitchen at Royal Palace has been doing its best to make every meal a sunny one. Now, both the buffet and table menus have been refined to include what might be India’s greatest culinary hits, with dishes representing almost every region. much of the complex flavors in this cuisine come from the use of fragrant aromatic spices like cardamom, coriander and cumin, and creamed nut sauces and sweet onion .... What is served here is delicious comfort food, and there is lots of it. Royal Palace majors in buffet — every day at lunch and on weekday evenings for dinner — the food has the spark of spontaneity, the freshness of deliberate design.

January 1999
Very Good

Royal Palace brings with it a style reflecting the cooking of prosperous Punjab, a northern region known for a population that enjoys eating well Expect rich, velvety sauces, succulent tandoori meats, delicious breads and vibrant seasoning (Buffet) ... the attractive array of dishes looked fresh and was tempting

Braseiro Churrascaria

784 South Central Avenue
Scarsdale · New York
Tel: (914) 472-3344
Fax: (914) 472-7936

LET US INTRODUCE TO YOU A VERY UNIQUE AND EXCITING DINING EXPERIENCE
"BRASEIRO" Translated, Braseiro means burning hot charcoal. This is the special way we prepare and slowly grill our meats on our famous rotisserie BBQ imported from Brazil. For one set price per person, we offer an all you can eat salad bar, hot buffet and BBQ. First we invite you to indulge in our beautiful salad bar and tempting hot buffet featuring many mixed salads and side dishes including some typical Brazilian dishes. Then on to our BBQ, throughout the course of your stay you will be presented with various combinations of meats, poultry, game and for the seafood lover. . .shrimp, three or four different kinds of fish and crab legs. These items are served individually from table to table. Rodizio style which means a rotation of meats. We invite you to try every single one or to choose the ones you like. There is also an added interest you can't find anywhere else, an exotic meat menu for those who would like a taste of the wild. So sit back, relax and enjoy.

TO START

Try our grand buffet with many different appetizers, soups, salads and side dishes

THEN Great Selection of Beef, Lamb, Pork and Poultry
from Exotic Flavor of Brazil to Old Fashioned Southern Tradition

NEW! Famous Texas BBQ

Ribs, Brisket, Pulled Pork, Chicken and more ....

ALL YOU CAN EAT !!!