Souza's
Authentic Rodizio Style Brazilian BBQ. Unlimited passing of giant skewers of meat, seafood and vegetables.
131 Main St. Burlington VT 05401
802-864-2433
TUE-SUN 5pm - Colsing
Cost - 1 (out of 4) -- Service - 4 (out of 4)
Ambiance - 4 (out of 4) -- Expectations - 4 (out of 4)
The food is so good and there is so much of it. This is one of those restaurants where you should not eat for the entire day until you get there because there is just so much food starting with a black bean soup served in a small drinking glass with a cheese biscuit, then you are off to the salad bar where it goes beyond lettuce and toppings to hot and cold dishes waiting to be explored. Next waiters start to circulate with huge skewers of fire roasted meat and seafood cutting off hunks of it at your table for you to smaple and enjoy. Then there is a dessert table, though I can tell you nothing of it except it looks nice, but I have never made it that far.
Review by - Jen from B-town
2010-03-21
Review by - Jen from B-town
2010-03-21
Cost - 1 (out of 4) -- Service - 2 (out of 4)
Ambiance - 3 (out of 4) -- Expectations - 1 (out of 4)
I recently had the opportunity to dine a Sousza’s Authentic Rodizio Style Brazilian BBQ. This was the second time I have dined at Souza’s. The previous visit was in July 2008 for a lunch meeting. During my first visit I thoroughly enjoyed the atmosphere, salad bar and the limited skewer selection. The positive experience prompted the desire to try the full selection at dinner.
Final Comments:
I have a feeling that the Sousza’s could do better and may have a better selection on Friday’s and Saturday’s when they expect a larger volume, but it seems like it could be a hit or miss. At $37 a head I doubt that I’ll give them another chance. At $37 they should plan on delivering a fine dining experience regardless of their volume. I’d like to note that service from the waitress/host, bartender and gaucho were good and our tip reflected the professionalism and courtesy that they showed. The food however never delivered and most meats were tough and used the same salty spice.
Review by - SAINT
2010-03-21
Review by - SAINT
2010-03-21
