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For Today

  • 2 People $55.00
  • 4 People $100.00
  • Ask about our Angus Express Lunch at $13.00 Only

Includes salad rice bean mashed potatoes white quinoa pasta in bolonghese sauce and lentil soup. Beef pork chicken platter. Also try our platter of tilapia and shrimp.

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Angus Grill Prices

Monday to Sunday
  • $39.95
Promotional Price for Today
  • 2 People $55.00
  • Login or Register to Download Voucher

Monday To Friday
  • Ask about our Angus Express Lunch $13.00 Only

Kids Price

Four years old and younger
  • Totally FREE
Five years old
  • $5.00

From Six to Ten years old
  • Half Price

Angus Grill Hours

Monday to Friday
  • 11:00 AM - 2:00 PM
  • 5:30 PM - 10:00 PM
  • 5:30 PM - 10:30 PM
  • 5:30 PM - 9:00 PM


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The History Behind Angus Grill

Angus are naturally hornless cattle, that can be black or red. Aberdeen Angus is the original name of the breed, which was developed in Scotland from aboriginal cattle native to the counties Aberdeenshire and Angus. Angus are known for having some of the most tender and flavorful steaks of all breeds.

Churrasco is a tradition of over three generations in Southern Brazil. In the Pampas, the old Gauchos, a name used to designate southern brazilian cowboys, used to roast their meats in wooden skewers, placed in a fire pit and roasted with charcoal. To honor the tradition of Churrasco preparation, as well as the well-known Angus cattle, Angus Grill Brazilian Steakhouse brings together, the quality of the American meats, with the Southern Brazilian touch of preparing the traditional churrasco. This concept is all-you-can-eat, in which meats are brought continuously to your table, on skewers, and carved on your plate.

Elegant chandeliers illuminate white-clothed tables inside Angus Grill Brazilian Steakhouse, adding an extra dose of enchantment to the top-notch Churrasco dining adventure. Waiters ferry roasting skewers from grill to table, carving house-special top sirloin and bacon-wrapped filet mignon directly onto plates so that guests don’t have to bring baseball mitts to catch their slices. With limitless servings, diners can sample the entire menu, testing out pork sausage and acquainting taste buds with grilled pineapple and chicken drumsticks. Countless trips to the salad bar ensure that stomachs are fully sated, and desserts cap off meals in forms such as flan, crème brûlée,