(October 4, 2004) — There lies your average Clark student, swimming amidst a mountain of receipts from average American eateries such as In-N-Out or Islands, tired and sick of the words “combo one” or “hocka loogey burger, please.” Helpless carnivores in collars searching for a decent place to gorge upon delectable meats and entrees, is there hope for them? Well, there lies a shining beacon to the west, in the heart of Burbank, the Picanha where you may kiss hunger a sweet goodbye and be greeted by a traditional Brazilian gaucho brandishing a sword-like skewer of churrasco (Brazilian for barbecue) that will make you need a bib again. The atmosphere, the smells, the vibe and the menu all wind up to the definition of excellence and zest at the Picanha. The Picanha is known as a “churrascaria”—derived from the word churrasco—and has a style of cooking that includes marinated meats over an open fire pit, which originates from a 300-year-old tradition that the gauchos of the Brazilian prairie ranchlands used. The exquisite meats offered at the Picanha include petite filet mignon, top sirloins, filet mignon, pork loins, picanha steaks, sausages, legs of lamb, pork, ribs, bacon wrapped chicken breasts, chicken drumsticks and other specialty meats. Most of the meats are seasoned in wine, olive oil, balsamic vinegar or garlic and coated with different varieties of herbs and peppers. But standing out from that crowd of smoking and drool provoking chow is the picanha steak. If you want the richest and the most superb steak, ask the waiter for a slice of picanha (special cut of meat from top sirloin), then to top it all off with a douse of irresistible garlic sauce. Along with food goes the atmosphere that consists of waiters, dressed in traditional Brazilian gaucho fashion, drifting around the tables with piping hot delicacies. They swiftly carve the meat onto your plate then journey off to another table to entertain another guest, saying “aprecíe sua refeição” (Brazilian for “enjoy your meal”). The waiters serve you the meats, but there is a buffet that holds side dishes such as black beans, rice, mashed potatoes, beef stroganoff and fried bananas. There is also a salad bar that gives vegetarians a chance to come as well. The salad bar consists of both Brazilian and American items with which you can garnish your plate. Once you are finished with your meal, you must turn your table service indicator from green to red to stop the waiters from serving another morsel. In the end, the price for the barbecue and buffet adds up to around $25, while the drinks and desserts are sold separately. And before you pay your bill, try another preferred favorite of the Picanha, the passion fruit mousse that will end the night with a taste of sweetness and smoothness.