Boi na Brasa is one large room in a corner building with open windows to the street on two sides. Ceiling fans try and move the air in the large space. The room had a long bar for service and cooking, no stools and a grilling area. The closely set tables are wood with marble tops set with plastic placemats. The menu has pictures of some of the dishes which is helpful since most of the staff spoke little English but were very friendly. The tables have condiments and a dispenser for tiny paper napkins. It feels very old school with waiters dressed in white jackets and providing tableside service. The tap beers are served in hollowed aluminum mugs which are supposed to keep it colder.
We tried their version of caipirinha cocktails with the rolls and fresh condiments. The drinks were tasty. The bread had a really crisp thin crust and a very light interior. The raw onions and tomatoes seemed to be piled into the rolls to eat by some of the patrons. I just mixed some in with my salad.
For a main plate we had Picanha á boi na brasa served with watercress salad and roasted garlic. The waiter tossed the salad at the table and then served us each a portion. He did the same with the meat, putting a piece on each plate and topping it with some of the mountain of fried garlic alongside. The meat was nicely rare, as ordered, and fairly tender. It was great. The meat was tasty but overwhelmed by wonderful crisp garlic.
We ordered a side of Batata frita á portguesa or potato chips and they were thick chips that were slightly soft in the center but still were nicely crisp on the outside. They were good.
For dessert we had Figo em calda or Figs in syrup, which was endorsed by the waiter. It was a couple different kinds of figs in a thin syrup with a creamy substance. The syrup and cream were needed as the figs were not that sweet. It was only okay.
