CT Boucherie Review
The city's most celebrated chef—Claude Troisgros—has changed the face of the all-you-can-eat churrascaria with this chic bistro whose kitchen is led by his talented son Thomas. Unlike at traditional rodizios, where waiters deliver cut after cut of meat, here they dash from table to table with steaming plates of roasted palm hearts, stuffed tomatoes, creamy mashed potatoes, and other meat-free sides. These delicious dishes accompany meaty mains, among them the substantial prime rib and the more accessibly priced house burger, that diners choose from the menu. As tempting as they are, consider skipping the entrées to save room for the never-ending flow of vegetable plates.