Via Brasil Steakhouse touts salad bar, too

Great, traditional steakhouses are a Las Vegas birthright. But valley meat-lovers lately have begun to appreciate some new twists on the classic martini/shrimp cocktail/T-bone/baked potato paradigm.

Take, for example, Via Brasil Steakhouse, a Brazilian churrascaria that offers a hefty selection of rotisserie-cooked meats, both classic and authentically new, carved and served tableside.

Via Brasil opened in October at 1225 S. Fort Apache Road. There, in a 9,200-square-foot space designed to bring to mind a Rio vibe, owner Adam Gomes said diners can enjoy about 18 different beef, chicken, pork and seafood dishes, as well as a dizzying array of salad bar offerings, daily.

And, unlike that traditional Las Vegas steakhouse, it all comes for one, all-inclusive price here: $39.95 at dinner for both the meat and salad bar selections or $24.95 at dinner for the salad bar selections only. Neither price includes desserts (which run about $7 each), drinks (alcoholic varieties begin at about $8) or wine.

Other dining options are: An "executive lunch" for $23.95, which includes the salad bar plus an entree-sized portion of meat, shrimp or salmon; the full rodizio meat-and-salad bar combo for $29.95 at lunch; or the salad bar only at lunch for $17.95.

In addition, a children's menu features such kid-friendly entrees as burgers and mac and cheese for $8.95, or children ages 10 and younger can enjoy the full dinner for $17.95 (children 5 and younger dine free).

The restaurant seats 350, and reservations are recommended but not required. Via Brasil Steakhouse is open Sunday through Wednesday from 11:30 a.m. to 10 p.m., and Thursday through Saturday from 11:30 a.m. to 11 p.m.

Salad bar offerings: Fresh bread and cheeses, carpaccio, sushi, chicken stroganoff, at least six hot dishes each day

Rodizio offerings: Picanha (a Brazilian cut of top sirloin), salmon, succulent pig, pork ribs

Extras: Caipirinha (an alcoholic drink made with fresh lime, sugar and a sort of Brazilian rum)

Desserts: Passion fruit and coconut mousse, cheesecakes, caramel flan

Information: 804-1400

By JOHN PRZYBYS