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The Cube's brilliant Rodizio Rizo

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Some of the Centrick team were feeling a little peckish recently and decided to pay our close neighbours Rodizio Rico a visit. Located just over the road from our Commercial Street office, the smells of an array of grilled meats often wandered our way, beckoning us through its welcoming doors.

 Rodizio Rico The Cube Birmingham

We were seated and served drinks promptly having booked our table well in advance. Booking is highly recommended if you’re going of an evening and especially over the weekend – there were about 50 people waiting for tables on our arrival!

 

There’s only one way to do Rodizio Rico (if you didn’t know already) and it’s the all you can eat meat feast! Take your pick of the fresh salads, sauces, breads, pastas (you name it!) from the bar and sit back and watch the meat come your way. There were something like 16 different cuts of meat navigating their way around the whole restaurant, each waiter with his own sword’s worth of meat ready to carve it straight onto your plate. The coloured ‘stop/go’ cards for when you’ve temporarily had enough/want more, respectively, are a great touch although turning down anything was a pretty tough call. From chicken wings and heart to pork ribs, baby beef and lamb chops, everything was seasoned and cooked to perfection.

 

It was busy, so the waiters were out in numbers and the high turnover of meat meant everything was hot and fresh. The South American and Portuguese staff were always too pleased to help, even if English wasn’t their first language!

 

Having squeezed every last morsel of tender beef, chicken, lamb and pork into ourselves, we finally resolved to order the bill. No room for dessert. No room for coffee. At £25 per head for the buffet, there cannot be a better value venue for meat in the city centre. 

 

To Rodizio Rico, thank you for the outstanding service delivered on the night, you provided us a great experience. We hope you’ll have us back soon; we’re already looking forward to our next visit!

[Image credits: Rodizio Rico]

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