Think of a steak while waiting for your table. Or rather, think of a great big delicious, juicy steak, and that's the way it will be. Also, one must add, because the meat is expensive in the city's best steakhouse. À la carte cuts such as those of the wagyu breed are above R$ 200. Don't think about that. Just think big.
Once seated, observe the international parade: an American T-bone here, a Brazilian picanha or rump cover steak there, Argentinean chorizo sausage goes by. Side orders? Rice biro-biro (served with eggs and bacon) accompanied by manioc flour farofa à la Varanda.
"Two will do fine", the waiter assures us.
Now all you have to do is order and open the wine. Your time will come. When it does, just eat.
