Heat is in no short supply here. It has barely opened and already draws queues. Outside, people are happy to wait for a table with a creamy, ice-cold draft beer in hand and an eye on who is around. The fire burns under huge grills until cuts such as picanha, flank steak, ancho and chicken are just right. They reach the table with sides inspired by Rio's braseiros: broccoli rice, Portuguese-style potatoes and egg or banana farofa. The idea is to share all the good stuff with friends, enjoy the human warmth and not rush the ending.