LA PICANA GRILL #3 – Restaurant

The grill runs on charcoal and the star never changes: picana, the top sirloin cap Venezuelans and Brazilians both prize, cooked with its fat cap on so the crust goes dark while the centre stays pink. La Picana Grill slices it over arepas and cachapas, tucks it into corn tortillas with red onion and cilantro, and lays it across a spring-mix salad with cherry tomatoes and Parmesan. Provoleta arrives molten; the family platter piles on pork ribs and chicken. Guests consistently mention how much food lands on the table and how friendly the counter is. Straightforward, smoky, satisfying.

Cuisine: Restaurant