From the moment you arrive and are ushered through the fire-and-water lined breezeway, the transformation is complete. You are no longer on Las Olas; you are in a stunning, upscale Brazilian villa. Chima Steakhouse is an immersion into Rodízio elegance, providing a dining experience defined by both luxury and staggering culinary abundance.
The journey begins with an ambiance of sophisticated discovery. Don’t miss the glass-walled kitchen where a multitude of skewers are being prepped—a visual feast hinting at the indulgence to come. After securing a delicious pre-meal drink (perhaps a Chai Tai, their Brazilian Mai Tai), you will be seated in the elegant dining room where the gauchos await.
The centerpiece is the sumptuous, non-traditional salad bar—a gourmet array of over 20 items including high-end cheeses, cold cuts, and traditional Brazilian hot dishes. This is merely the prologue.
The main event is the exquisite churrasco, featuring over 15 rotisserie meats served continuously, table-side, by servers dressed as authentic gauchos. From Black Angus Picanha (plain or with chimichurri) to Filet Mignon, Lamb Chops, and Cajun Ribeye, the sheer volume of premium cuts available means you will miss something unless you pace yourself expertly. Your individual dining disc (orange for service, black to pause) controls this non-stop feast.
The ultimate FOMO: This high-demand experience, founded by the Silva family in Brazil and established on Las Olas in 2003, is the only true Rodízio experience of this caliber. Given its popularity for special occasions and the constant flow of premium meats, making reservations in advance is absolutely critical to guarantee your entry into this coveted feast.
| Essential | Details |
| Address | 2400 E Las Olas Blvd Suite A, Fort Lauderdale, FL 33301 |
| Contact | Phone: 954-712-0580 | Web: Chimasteakhouse.com |
| The Hook | Unlimited Rodízio service featuring over 15 exquisite rotisserie meats, including Black Angus Picanha. |
| Luxury Atmosphere | Elegant Brazilian Villa ambiance, live entertainment, and stunning fire/water breezeway entrance. |
| Logistics | Reservations are strongly advised. Valet parking only. Don’t forget to view the kitchen on arrival. |
Author: Chef Diaz
With over 40 years of hands-on experience in the hospitality industry—beginning his journey shucking clams on the Jersey Shore boardwalk—Chef Dan has built a career dedicated to culinary authenticity and independent food journalism. As the Co-Founder, Chief Operating Officer, and Chief Editor of SoFloDining, he champions an uncompromised reviewing standard. Under his direction, the publication relies entirely on unannounced visits, self-funded meals, and multi-year municipal health inspection records, rejecting paid endorsements and staged influencer promotions in favor of true culinary craftsmanship. Beyond editing and publishing the brand's digital magazine editions, Chef Dan expands SoFloDining's reach across multiple media channels. He hosts the weekly video interview series "Who's at The Chef's Table," produces syndicated podcasts, and manages an extensive network of regional community dining groups across South Florida and the Florida Keys. Whether he is scouting roadside gems along the Overseas Highway, advocating for independent restaurant operators, or collaborating with his wife and business partner Doris, Chef Dan remains a passionate, trusted voice celebrating the diverse food culture of South Florida.
