I searched for the restaurant that we went to that Fred had recommended (and it may well be where Olivia also ate). It was Porcão, one of the more famous churrascarias in Rio. I think there is more than one Porcão, so make sure that you go to the right one if you are interested. This is what I wrote in my LLAMA blog:

Cedric, our guide, had reserved the best table--one that Fred, Pat, and company had when they were there--but apparently it was given to someone else. Nevertheless, we had a perfectly good table with nice views of the water and Sugarloaf. We began lunch with Caipirinhas, which are good, but very strong. Then we hit the buffet for appetizers. For those who don’t know how these restaurants work, you are given little cards that on one side say you are interested in trying more of the meats that are continually circulating the room (usually by waiters carrying large skewers) or whether you are done (or at least pausing). I constantly forgot to flip my card when I was pausing, but everything is pretty easy going. I think the beef items were best, especially the flank steak, which I had been told about. I skipped some of the more exotic items, like chicken hearts, which Cedric really liked. The choices included beef filet, prime rib, lamb chops, leg of lamb, pork, other cuts of steaks, etc.

It was quite an experience.

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Eugene