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Welcome to Churrascaria Plataforma, where the flavors of Brazil come to life in the heart of NYC. For the past 28 years, we’ve been dedicated to providing an authentic Brazilian churrasco experience unlike any other. At Plataforma, we believe in sourcing only the finest ingredients to ensure every dish is an exquisite delight for your senses. From succulent beef to tender lamb, each cut is meticulously chosen and expertly prepared by our skilled chefs. But our dedication to culinary excellence doesn’t stop there. Complementing our mouthwatering selection of meats is our Gourmet Salad Bar. Featuring a diverse selection of fresh salads, vegetables, seafood and hot dishes, the Gourmet Salad Bar is a feast for the senses.
A parade of servers toting skewered meats and a large salad bar star at this set-price rodizio.
Hours
| Wednesday | 4:30–9:30 PM |
| Thursday | 4:30–9:30 PM |
| Friday | 12–10:30 PM |
| Saturday | 12–10:30 PM |
| Sunday | 12–9 PM |
| Monday | 4:30–9 PM |
| Tuesday | 4:30–9 PM |
Address and Contact Information
Address: 316 W 49th St, New York, NY 10019
Phone: (212) 245-0505
Website: https://plataformaonline.com/
Menu Photos
Order and Reservations
Reservations: plataformaonline.comopentable.com
Photo Gallery
Related Web Results
Churrascaria Plataforma | Brazilian Restaurant in New York, NY
Churrascaria Plataforma is a Rodízio style restaurant. Rodízio is a method of serving meat that originated in the south of Brazil in the early 1800’s.
Churrascaria Plataforma Brazilian Steakhouse
Churrascaria Plataforma is the authentic NYC rodízio-style restaurant … Hi, I’m Libby, short for Liberty – your guide to New York City. How can I …
Churrascaria Plataforma Steakhouse (@churrascariaplataforma)
The 1st Brazilian Steakhouse in NYC #30yearsofflavor Unlimited Meat #Rodizio Experience Voted @Eater’s Top 10 NYC Steakhouses 316 W 49th St, NY …
Reviews
JaySan Avante
Churrascaria Plataforma Steakhouse is nestled comfortably, conveniently & deliciously in the heart of NYC! This authentic & traditional Brazilian Rodizio restaurant has withstood the true test of time. Opening in 1996 & still going strong… tableside- serving high end and perfectly prepared meats & full salads to me, my family & millions for over 20 years! We are true fans of this restaurant because we enjoy good food, good atmosphere & quality staff like Carlos who has been with this restaurant for as long as I can remember! We were in town to see the magic show Amaze and had a great evening out. We do recommend Churrascaria Plataforma Steakhouse!
… moreEli Haboosh
I gave 4 stars for food just because of the deserts.
The Meath part was awesome. Great and tasty cuts kept flowing to our tables. We didn’t have to ask for something and it just came. There are parts we just tried to stop the waiters from keep coming with meat.
It’s was very tasty and plenty of it.
The salad bar was ok. Seen better but we didn’t come for the salad bar. It has plenty of option but it just didn’t talk to us.
We ordered deserts. You can leave without deserts. It was ok but not great.
I would stick with the meat. Unless you just have to finish with something sweet.
Overall it was a good experience. A bit pricey but compared to what you get and compared to NY prices it was reasonable
… moreThe Meath part was awesome. Great and tasty cuts kept flowing to our tables. We didn’t have to ask for something and it just came. There are parts we just tried to stop the waiters from keep coming with meat.
It’s was very tasty and plenty of it.
The salad bar was ok. Seen better but we didn’t come for the salad bar. It has plenty of option but it just didn’t talk to us.
We ordered deserts. You can leave without deserts. It was ok but not great.
I would stick with the meat. Unless you just have to finish with something sweet.
Overall it was a good experience. A bit pricey but compared to what you get and compared to NY prices it was reasonable
HAYNES MN
Plataforma has been around forever, and the Quality is still Top Notch.
I went this time for NY Restaurant Week and the “salad bar” alone is worth the price.
Sushi, coctail shrimp, 4 hot dishes (they change, the Chinese fried rice was extra yummy)
The meats are well seasoned, the warm Garlic bread and grilled cheese were nice additions to the table-side carved meats
… moreI went this time for NY Restaurant Week and the “salad bar” alone is worth the price.
Sushi, coctail shrimp, 4 hot dishes (they change, the Chinese fried rice was extra yummy)
The meats are well seasoned, the warm Garlic bread and grilled cheese were nice additions to the table-side carved meats
Rhéa Deyannis
We had such a great experience, food was so delicious! Incredible choices of meats, and everything is all you can eat apart from desserts. There is a huge and fresh salad bar, while meats are freshly cut at your table. I highly recommend!
… moreGeorge Fine
Been here a few times, and while good, I prefer Fugo.
Brazilian rodizio in Hell’s Kitchen, widely recognized as Manhattan’s first authentic Brazilian steakhouse. The experience centers around a lively, upscale atmosphere with a traditional “stop-and-go” service style that makes it popular for large groups and celebrations.
Rodizio Dining Experience: Patrons use a small double-sided disk—green to keep the food coming and red to take a break—as a parade of servers bring various skewers of meat directly to the table for carving.
Signature Meat Cuts: The standout is the “Picanha” (prime part of top sirloin), though the rotation also includes baby beef, lamb picanha, garlic-infused steak, pork sausage, and chicken hearts.
Expansive Gourmet Island: Before the meat service, guests visit a large salad bar featuring hot and cold items such as Grana Padano cheese, fresh seafood, sushi, and traditional Brazilian sides like black beans and rice.
Drink and Dessert Specialties: The bar is known for its potent “Caipirinhas” made with fresh lime and cachaça, while the dessert menu highlights a dense Brazilian-style caramel flan.
… moreBrazilian rodizio in Hell’s Kitchen, widely recognized as Manhattan’s first authentic Brazilian steakhouse. The experience centers around a lively, upscale atmosphere with a traditional “stop-and-go” service style that makes it popular for large groups and celebrations.
Rodizio Dining Experience: Patrons use a small double-sided disk—green to keep the food coming and red to take a break—as a parade of servers bring various skewers of meat directly to the table for carving.
Signature Meat Cuts: The standout is the “Picanha” (prime part of top sirloin), though the rotation also includes baby beef, lamb picanha, garlic-infused steak, pork sausage, and chicken hearts.
Expansive Gourmet Island: Before the meat service, guests visit a large salad bar featuring hot and cold items such as Grana Padano cheese, fresh seafood, sushi, and traditional Brazilian sides like black beans and rice.
Drink and Dessert Specialties: The bar is known for its potent “Caipirinhas” made with fresh lime and cachaça, while the dessert menu highlights a dense Brazilian-style caramel flan.
David Lorenzini
Employee’s totally awesome. It’s a must go. all u can eat meat was unbelievable. Food outstanding salad bar was one of the best I seen very fresh.
… moreDavid Saintloth
This is my second time to this great little venue, delicious. I ate until I couldn’t eat anymore. Everything was great! The price is okay. It’s all about the venue which is excellent and the camaraderie of being with good friends. Well recommended for large groups. If you’ve never had a Churrascaria experience, this is a good place to start
… moreLaura Yee
I’ve been to a bunch of brazilian steakhouses and this is one I would not recommend. This place felt half empty too.
Lots of meat was very well done even when you ask for medium. The meat selection wasn’t good because so much meat was overcooked.
You have to ask for chicken hearts and sometimes they have pineapple. Pineapple wasn’t available the night I went. The chicken hearts tasted a lot like capers. The server gave us a lot. There is no fruit offering at the salad bar and only 4 hot options.
The staff and service is nice, everyone is friendly and tries to be helpful.
This place is way too expensive for what you get in quality and options. I will not come back before trying at least 3 other places and I’d have to be disappointed by them too. If you have another option of a restaurant then go to that one. I tried this place hoping it’d be better than a chain like fogo but this was disappointing.
… moreLots of meat was very well done even when you ask for medium. The meat selection wasn’t good because so much meat was overcooked.
You have to ask for chicken hearts and sometimes they have pineapple. Pineapple wasn’t available the night I went. The chicken hearts tasted a lot like capers. The server gave us a lot. There is no fruit offering at the salad bar and only 4 hot options.
The staff and service is nice, everyone is friendly and tries to be helpful.
This place is way too expensive for what you get in quality and options. I will not come back before trying at least 3 other places and I’d have to be disappointed by them too. If you have another option of a restaurant then go to that one. I tried this place hoping it’d be better than a chain like fogo but this was disappointing.
Lee Stat
Excellent service. We made reservations just in case. We had a great time and the food meat just kept coming. We should have stopped that times and then kept going. I asked for meats that were well done. Everything was good. The flan was definitely one of the better ones I’ve tasted. The birthday cake not so great. We spent about $135 pp. The cappuccino hit the spot.
… moreJosiah Maddox
The food was amazing! Come hungry. The different cuts of meet were incredible and varied, and the options at the salad/appetizer/sides bar were delicious (ribs, rice and beans, shrimp cocktail, sushi, and more). Though you don’t want to fill up on sides, the yucca is worth it! Finally, when the dessert cart rolls by, you’ll have to decide from at least a dozen incredible options. I enjoyed the chocolate mousse cake, but it was a difficult decision. We had a great time with our group of 6, and I look forward to being back again.
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