Tudo de Bom

There's plenty to like at Tudo de Bom: it's warm Brazilian decor, the novelty of serving food from a sword, or even the half-naked Carnival reruns on the television screens. But if we carve away non-essentials like so much extra fat, we're left with a simple trinity of beef, pork and chicken. Churrascarias appeal to the inner carnivore in so many of us, and that carnivore is hypnotized by the all-you-can-eat parade of animal flesh. One night when Junko was occupied with other matters, I gathered together a few guys and we paid a visit to Tudo de Bom to see just how much meat we could stomach.

The main draw is known as churrasco rodizio, a kind of rotisserie barbecue where various meats are cooked on a rotating metal skewer then brought out on the skewer and carved table-side. According to our server, rodizio steak houses are common in Brazil, serving many of the selections available at Tudo de Bom while sometimes adding more unusual fare like chicken hearts and grilled pineapple.

The meal includes modest salad bar and hot buffet lines, but they were both fairly forgettable re-hashes of American and Brazilian standards. The meats, however, were fabulous. For $19.95, we were offered grilled chicken, pepper steak, garlic steak, pork loin, pork sausage, chicken sausage, tri-tip and sirloin. On the weekends, the price raises to $24.95, but also includes brisket, skirt steak, mahi mahi, bacon-wrapped turkey and rib-eye. The temptation is to overindulge early on, but if you pace yourself you can always ask for returns of your favorites. The chicken is a highlight, with crisp skin yet juicy flesh. Both sausages were delicious, although grilled a hair too long. The pepper steak is packed with flavor, spiced but not spicy. There weren't any flops, so be certain to sample everything.

To help wash the meal down, we ordered a round of caipirinhas ($6.00), a quintesscentially Brazilian cocktail made from cachaca sugar cane liquor mixed with muddled limes. To my uneducated palate the caipirinha tastes rather similar to a mojito. Also like a mojito, it's refreshing taste masks a potent punch. Go easy.

Once the meat and caipirinha began to induce the onset of satiated stupor, we took more time to absorb our surroundings. Even on a weekday, Tudo de Bom was doing a brisk business with most of their tables occupied. The interior is festive and warm, like a party just getting underway. A surprising percentage of the patrons were conversing with the staff in Portuguese. Everywhere we turned, people were laughing, talking and enjoying the delicious meats. The name Tudo de Bom roughly translates to, "It's all good." I'd have to agree.

Other sites:
→ The Honolulu Advertiser includes Tudo de Bom among the best Honolulu restaurants of 2005-2006.
→ Local blogger Reid was underwhelmed by the service.
→ Tudo de Bom�s manly, meaty meals are "da bomb", an older Star-Bulletin review.
→ A detailed guide to making your own caipirinha.

Tudo De Bom
960 Kapiolani Blvd at McCully, 2nd floor
Honolulu, HI
808-942-0267

Update: Tudo de Bom closed it's doors in June, 2008.