Brazilian / Halal Menu Items / Late Night Hours / Party/Private Rooms / Woodbrook

IPANEMA RESTAURANT (Woodbrook, Trinidad) – Closed

IPANEMA RESTAURANT, a Brazilian churrascaria, is a recent addition to the culinary mecca that is Woodbrook.  In the churrasco tradition, Ipanema offers tableside service of different cuts of beef, pork, chicken, lamb and sausage.

The menu also includes soup, salad, and bread along with a selection of sides like mashed plantains, yams and risotto, which from all reports are delicious.  Seafood and vegetables are available for non-meat eaters.

Cuisine – Brazilian

Serving – Lunch; Dinner

Hours – Lunch: 11:30am – 2:30pm; Monday-Friday; Dinner: 6:30pm – 10pm, Monday-Saturday

Features – Full service; Full bar; Outdoor seating

Good to Know – Full (all you can eat) churrascaria dinner service is $650 (exclusive of service charge and VAT);  Mini (three meats) churrascaria dinner service is $350; Some meats are Halal or Kosher.

Address/Phone – # 12 Victoria Avenue, Woodbrook, Trinidad; (868) 625-0711

Websites/Email – Ipanema Facebook Pageipanemarestaurant.tt AT gmail.com

Trusted Reviews:

The New York Times “The romantic setting — a handsomely restored Creole house — is classically Trini, but the food is a continent away: newly opened Ipanema…offers churrasco-style dining, allowing carnivores to indulge in beef, pork, chicken, lamb and sausage.” (December 2011)

MACO People magazine said “the menu and wine list at Ipanema are elegant, innovative and sophisticated and beautifully reflect Chef Yvan’s culinary creativity and his dedication to fabulous food and top-notch service.” (June 2011)

The Trinidad Guardian said “whatever the palate craves, whether it’s beef, pork, chicken, lamb and sausage, Ipanema has it covered. Other delectable offerings include soups, salads, an assortment of artisanal breads and a selection of sauces and condiments.” (June 2011)

Meanwhile Trinidad & Tobago Newsday said “Ipanema, located on Victoria Avenue in Port-of- Spain has a wealth of culinary experience in Yvan Aquing, Executive Chef/Director, Chef Aaron McCollin and Chef Rishi Mohammed.” (June 2011)

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