To meat with love, Carnaval Brazilian BBQ

In pediatrics it is standard to ask every parent about family history of medical diseases/disorders. The reason stems from the fact that lots of diseases run in families and the idea of genetic inheritance. Macroscopically, Carnaval is the epitomization of the human carnivorous inheritance. I had the wonderous opportunity to celebrate a friend's birthday at Carnaval Brazilian BBQ.

I had previously blogged about Carnaval and am happy to report that not much has changed. Located on the corner of Waterfront and Bannatyne, Carnaval attempts to soothe the meat lover in all of us. Featuring a rodizio prix fix, you get the opportunity to sample as many of the different meats and sides as you possibly can.

Going with a group of people allows one to try more sides than you would normally be able to. Thus this meal will be to, again, showcase the meats and highlight some of the better side dishes that Carnaval has to offer.

The Cordeiro (Lamb Shoulder) was improved from last time. The spice rub mixed in with the juiciness of the lamb made this a hit around the table. One sometimes shies away from lamb because of the gamey-ness but Carnaval's was completely devoid of such taste. 

The Sobra-Coxa De Frango (Chicken Thighs) were an excellent second offering. The crispy skin with the juicy meat reminded me of a Brazilian version of fried chicken. The generous spice rub does well to accentuate the nature flavours of the chicken.

Alcatra (Top Sirloin) was served next. I received a side piece of the steak which initially disappointed me. I was excited on my first bite as this was still wonderfully soft and tender and had a umami deliciousness to it.

Maminha (Tri-Tip Steak) was served medium-well and was altogether okay. Perfect for those on the table who preferred this meat more cooked through.

Pork Sirloin was somewhat disappointing. Pork is difficult to do in a buffet style setting as it can dry easily. Such was the case with the sirloin with the meat tough, dry and bland.

Ancho (Rib-Eye) was similarly bloody compared to last time. This rendered a nice tenderness to the meat. However the rub was disappointingly lacking and all one could taste was meat and fat.

Linguica (Chorizo Pork Sausage) was one of the highlights of the night. Fatty chorizo with a sharp spicy kick to it made this a wonderful multidimensional dish.

Costela De Porco (Pork Ribs) were a huge disappointment for me. Fatty pieces of rib with minimal meat, this was devoid of any semblance of the honey mustard glaze Carnaval touts on their menu.

File Com Bacon (Bacon Wrapped Tenderloin) was one of the stars of the night. When you mix in the deliciousness of tenderloin with the saltiness and smokiness of bacon, you get a package that cannot be dismissed.

Similarly the Frango Com Bacon (Bacon Wrapped Chicken Breast) was also excellent. The bacon served a second purpose here to envelop the chicken and keep it nice and moist. Very well done!

Our sides started with the Heart of Palm Salad. A vegetable from the inner core of a growing palm tree, the heart of palm resembled a bamboo shoot. This worked well with the freshness of the cucumbers, arugula and finished with the sweet onion vinaigrette.

Batata Frita (French Fries) were a consensus at the table. What better way to compliment a bunch of meats than with their best friend, potatoes! Carnaval's fries were fine: nicely cooked and had a slight salty flavour.

The Squash Salad came highly recommended. Squash, arugula, raisins and pumpkin seeds made this a nice compliment to the fatty meats. Carnaval touts to using a honey ginger vinaigrette but it tasted simply of honey with nary a ginger flavour in site.

The Roasted Yams were a table favourite. Oven roasted with fresh herbs, this was a great way to end our meal.

Overall Carnaval remains a unique and fun experience for those in search of meat. It was refreshing to revisit a restaurant after a few months and see it continue to provide quality food.