|Cheese bread, meatballs, and turkey spread|
|My selections from the salad bar|
|Sirloin: One of the many cuts served|
|Vanilla ice cream with hot bananas|
Restaurant Week in Philly ends this Friday, and started last week. Chima is only participating in the dinner discount, which is $35 per person for any choice of courses the restaurant offers. Chima offers a limited riodizio for $35, and a complete riodizio with premium cuts for over $50. The limited option was quite enough, and my family and I went with that.
I've been to other riodizios, and Chima falls under the fancier end of the spectrum. The interior design is a little overwhelming, but once you are seated and settled in, you can appreciate the contemporary decor-- good for business or pleasure. The salad bar is almond shaped and placed in the middle of the main dining room, and one can actually make a meal from it. I loved my selections of black quinoa with edamame, endives with walnuts, roasted peppers with fresh mozzarella, and seafood salad with plump pieces of shrimp, scallops, and squid. This represented just a tenth of the offerings, so you can imagine the rest. The cuts I tried were parmesan encrusted pork, sirloin and flank steaks, and I skipped the chicken and the fish. Everything was prepared very nicely, and the gauchos were entertaining as usual.
As pleasant as it was, I did notice the service was quite slow, which may be due to it being Restaurant Week. When it gets like this, be sure to get the cuts you like when it comes or ask for them specifically, lest you want to be left hanging. The limited selection of rodizio also fell a little flat for me. When a place is this nice and gives itself top billing, diners tends to expect more, which is why I'm not giving Chima a standing ovation.