“We’re the only place from Minneapolis to Denver that you can get Rodizio-style service,” said Carnaval Brazilian Grill bar manager Ben Schempp.

Carnaval’s Gauchos have been carving rotisserie-cooked meats tableside in Sioux Falls since 2005.

“We’re a super unique restaurant in the way that we operate with our Rodizio-style service,” said Schempp. “We also have a great à la carte menu that you can order from.”

Kitchen manager Gabriela Marquez says there are plenty of other options for guests to try if patrons want a more traditional way of dining. A new dish lets guests sample an assortment of meat sans Gauchos.

“The Churrasco Sampler platter of the Rodizio meats is pretty interesting,” said Marquez.

The Churrasco Sampler includes two mini skewers with parmesan chicken, picanha (sirloin), flank steak, and house sausage served with a side salad, farofa, freshly mashed potatoes, and chimichurri sauce.

What is Rodizio Service

Rodizio service is when Gauchos bring guests unlimited skewered meat and a variety of sides right to their table. Guests are provided a two-sided disk—green for “meat” and red for “stop.”

Marquez is a native Brazilian from São Paulo. She joined the Carnaval team in June of 2018.

“I love to cook. I am from Brazil, so I am very proud to be here doing what I know how to do and spreading my culture,” said Marquez.

One of Carnaval’s newer menu items is the Antipasto Platter, which is an assorted platter of cheeses, olives, salami, pickles, hearts of palm, and fruit.

“In Brazil, we often have something to drink like a beer or wine, so while eating this you can sip on a drink,” said Marquez.

Marquez says that the Coconut Shrimp is a menu favorite.

“The flavors in the shrimp go really well with the coconut,” said Marquez. “It is our Tiger Shrimp with coconut breading served with sweet chili sauce and lime.”

Being a Brazilian steakhouse, Schempp says Carnaval uses a lot of fun, unique flavors, like passion fruit, pineapple, and coconut. 


Carnaval is known for its pineapple, which is also part of the Rodizio service and is used in a variety of dishes and drinks.

“Our Brazilian 6.0 is one of our signature cocktails,” explained Schempp. “We hollow out the inside of a pineapple and then blend six different liquors with coconut milk and some of the pineapple, and serve it back in the pineapple. It’s super fun.”

Among Carnaval’s drink options, you can find the locally brewed Carnaval Beer, which is a partnership with WoodGrain Brewing Company.

“The partnership that we have is something that we created around a year and a half ago,” said Schempp. “We give them our pineapple and they make an IPA out of it.”

More On The Menu


The Rodizio Experience
Picanha, top sirloin, flank steak, chicken drummies, garlic beef, house pork sausage, lamb sirloin, parmesan beef, parmesan chicken breast, barbecue pork tenderloin, shrimp, cinnamon-roasted pineapple, and cold and hot sides.


Brazil’s Favorite
Plated specialty protein (six slices/pieces) are served with a side of rice or freshly mashed potatoes, farofa, and a side of Carnaval pico.


The Rio
Cinnamon roasted pineapple, parmesan chicken, and mozzarella.


Picanha Dip
House-roasted picanha, caramelized onions, peppers, mushrooms, provolone, creamed horseradish, au jus, on a ciabatta bun or baguette.


Market Fish
Picanha, top sirloin, flank steak, chickenPan-seared market fish in lemon caper sauce, served with steamed vegetables and either rice or mashed potatoes.


Lamb Chislic
Fried cubes of lamb, served with fries and chimichurri aioli.


Shredded coconut baked with condensed milk and cream, served warm with ice cream and lime zest.

Schempp says the restaurant is always switching up its drink menu and offers a plethora of new rum-based cocktails for the summertime. However, he says that you can’t pass up on the national drink of Brazil, a Caipirinha.

“You cannot come to Carnaval without having a Caipirinha. It’s lime, sugar, and cachaça.”

For more information, visit CBGSD.com.

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