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Style: Roseville Granite Bay Rocklin

Dining Spotlight: Brisas Do Sul

12/28/2018 05:16PM

Brisas Do Sol, 380 Palladio Parkway, Suite 305, Folsom, 916-883-2747,

For those who have never experienced dining in a Brazilian steakhouse or churrascaria—the time has come. You’ve probably eaten all-you-can-eat sushi or had a seafood or breakfast buffet—so why not AYCE beef, chicken, and pork? 

It’s not necessary to be familiar with terms like churrascaria and rodízio, but after a visit to Brisas Do Sul in Folsom’s Palladio, you might want to be. If you visit when they’re not too busy, you may be fortunate enough to have General Manager Anna give you a history of not only their big, new, and beautiful restaurant, but also the history of the Brazillian steakhouse revolution here in America.


Anna guided me through the protocols of rodízio-style dining including their famed Farmer’s Table. There’s no misnomer here—the area is filled with fruits, vegetables, salads, cheeses, and charcuterie. If you’re a foodie (or a vegetarian), there’s a seemingly endless bevy of tantalizing treats—from Brazilian classics like chickpea salad, hearts of palm, malagueta peppers, roasted vegetables, feijoada (black bean stew), and farofa (a toasted cassava mixture), to an amazing array of salads and sides, like salami, manchego, and smoked salmon with capers, red onions, and dill sauce. Assorted sliced fruit, including papaya and pineapple, are strategically added because of their digestion-enhancing properties. And if that’s not enough, there are warming stations with rice, collard greens, and fricassee (braised chicken simmered in a rich, hearty sauce). In short, the Farmer’s Table could readily fulfill the lunch or dinner desires of most folks without venturing forth onto the meaty main event.

Which brings me to Brisa’s pride and joy: roasted meat on a skewer. On my lunch-hour visit, there were seven different preparations parading past me (during dinner, the offerings increase to 15) by a “gaucho.” A carnivore’s carnival of flame-roasted proteins stacked on a sword, and all you have to do is make sure your personal card is turned green side up. With your card in position, your gaucho will entice you with portions of Brazillian linguisa sausage, bacon-wrapped chicken, garlic steak, parmesan pork, top sirloin, roasted leg of chicken, and more. Except the linguisa, the meats are simply seasoned with just sea salt and pepper, allowing each one’s natural flavor and quality to shine. The magic here is in the open fire, roasting process—indoor barbecue taken to the next level. 

Each table also comes with gluten-free cheese bread, mashed potatoes and chimichurri sauce to complement your meat, and fried plantains as a palate cleanser.

Founder Emanuel Peres, co-founder Luciano Lima, and of course, GM Anna have created a convivial, authentic dining experience that begs to be shared with loved ones—so, by all means, come and enjoy.

by Lorn Randall

photos by menka belgal

Hours: 3-9 p.m. (Sunday), 11 a.m.-2 p.m.; 4-9 p.m. (Monday-Thursday), 11 a.m.-2 p.m.; 4-10 p.m. (Friday), noon-10 p.m. (Saturday)

Try This: Full Rodízio (includes endless trips to the Farmer’s Table and hand-carved meats), Brisas Farmers Fish, Brazilian Flan, Caipirinha, Brisas Cocktail Camarão  

Drinks: Full bar; beer, wine, and specialty cocktails

Tab: $$$

Heads-Up: Happy Hour (Monday-Friday from 4-7 p.m.) includes à la carte food specials, half-price cocktails, and more; 1,200-square foot banquet room seats up to 50; vegan and gluten-free options; children 8-12 are half price and 0-7 are free with paying adult; seven cuts of meat are available at lunch and 15 at dinner

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