The service is excellent and the food as well. While they are known for the "costela" (rib steak), the other food is excellent as well. They have two unusual options, tambaqui rib (costela de tambaqui) and pintado. Both are fish with excellent consistency, similar to a soft steak. Both come boneless because the bones are really darn hard to miss due to size. When ordering the "costela", he sure to request a "costela magra", that means rib with very little fat. If you don't, it is too greasy for American taste. They really do make the best costela in town!
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