Bah 33

What's the 411 on Bah 33?

Bah 33 announced itself as the new premium Brazilian rodizio BBQ on the block back in August 2020. Flashy social media posts showing the red and green tabletop traffic light system, and mouth-watering meat being carved from skewers tableside did their level best to overcome the strict covid restrictions they opened in the middle of, but things went into total shutdown again a month later, so they never really had a chance for an opening blast off.

Between its premium location just off Grafton Street, the price of steak in Dublin right now, and the ingrained theatre of an all-you-can-eat rodizio served "gaucho-style", it's always looked like a very fun place to eat, but seems to have relatively little buzz outside of Brazilian circles (we've been told by many Brazilians in Dublin that it's their special occasion place). Are the rest of us missing out on a good thing?

Where are the best seats?

While the weather's still playing ball there's a lovely outdoor terrace (covered, cos Ireland), with tables for two or four looking out onto Hibernian Way. If you like having a nose at passers by and their shopping bags, and/or like making pedestrians jealous of your dinner, you'll love this dining spot, BUT they don't do the rodizio BBQ out here - it's À Lá Carte only.

Inside is where the BBQ magic happens, and it's a large space with the flexibility to make a table of whatever size you need. The worst seats for us are always in the middle of the room, so we'd go window or wall if we had a choice.

The back section in particular with its longer banquette across the wall is ideal for groups or family gatherings with children in tow - it's far enough from the buffet that they can't stick unsupervised hands in, and close enough to the toilet for emergency runs.

What's the price and when's it on?

For the full rodizio adults pay €62.90, with children aged five - eleven half price at €31.45. Kids under five eat free. This isn't a cheap meal, but when you look at the price of steak in the city right now, it's not bad value. It's also on for lunch and dinner seven days a week so a great one to have in your back pocket when you need a special occasion meal at an awkward time of the week.

So what's the gameplan?

The meal has three main parts. "Starters", meaning various deep-fried carbs like pao de queijo, rice cubes, polenta and fries, are brought to the table when you sit down. They're perfectly nice but do not fill up on them.

Then there's the salad bar, and once again we shall caution BEWARE. Every spoon of pasta salad, potatoes and cheese is taking up space in your stomach that should be reserved for the good stuff.

Do you really need coleslaw, slow-cooked beans and salami slices when there's bife de chorizo, short ribs, and crispy pork belly on the way?

Our advice is as follows: get some grilled and pickled veg, some salad, maybe a touch of potato, bowls of salsa and chimichurri, and some farofa to dip your steak in. Then head back to your table and let the show begin.

How does the rodizio work?

There's a menu on the table showing you everything that's supposed to come around during your two hour sitting. Look carefully - if there's something you haven't had towards the end you can ask them to bring it. We had no pork come by our table, but when we asked they brought all three options to us (we selflessly forced it down despite being stuffed full of beef by that stage). You turn your card to green when you want them to bring meat, and red when you want them to stop, but we kept ours on green the whole time for fear of missing out on something good.

Steak (100% Irish meat) is the star here, and what you want to go hard on. You can tell them how you like your meat cooked and they'll try to get you the best slice for your tastes, or just do what we did and say yes to everything. The picanha (rump cap), alcatra (eye of rump), maminha (rump tail), vazio (thin flank) are all well worth dissecting and comparing, every piece precisely seasoned for peak flavour. The garlic steak was the only one we'd leave on the table - this meat just doesn't need it.

The undisputed star of the steak show for us was the Bife de Chorizo (striploin), so juicy, full flavoured and skilfully salted that it could bring a tear to your eye if you were already feeling a bit fragile.

The "12-hour authentic gaucho beef ribs" will be another core memory from your meal here, turning heads on every table as the rib trolley passes. Indecently good, these are likely to make a mockery of any you've had before - 12 hours well spent.

Chicken wings and drumsticks might not sound as exciting as the main attraction, but they're juicy and chargrilled enough that you shouldn't pass them over. Chicken hearts are always a fun one to try on the uninitiated, but we don't think the ones here would convince a first timer to see the light (Rei Momo's were in a different league - RIP).

"Lamb picanha" is another don't miss it moment, the tenderest, juiciest slices of loin meat, cooked pink rather than in the traditional Irish way of cremation. Smoked pineapple might look like a cinnamon sugar-covered gimmick, but we said yes to the warm, juicy palate-cleanser three times in a row - we had to ask them to stop bringing it to the table because we were powerless to say no.

We were absolutely at the point of "no more meat por favor" when we realised we hadn't had any pork. There was only one option. We summoned one of our gaucho waiters and he summoned the pork. We would be first in the queue for a class on how to get that crackling on pork belly - just the sound of the knife clashing through it would activate your fourth stomach, the meat itself juicily encased beneath.

In a glut of greed at this stage we missed getting pictures of the pork ribs (you'll want these) and Tuscan sausage (you don't need these), and halloumi didn't come around, but we were well and truly done at this point.

What about dessert?

Dessert is not included in the price, and if you have space for it (flan, brownie, ice-cream) then you haven't done the Rodizio experience right. You should be deep, deep in the meat sweats by that stage, proclaiming that your 24-hour fast starts now.

What should we drink?

Caipirinhas of course (€13.90). When in Rio de Janeiro... Other than that it's got to be Argentinean Malbec with all that steak. We tried the Butcher's Cut (€39.50), and their signature Malbec (€40) which for an extra 50c is the better choice. For that price it's a perfect pairing with the meat, and while the rest of the wine list is short and mainly uninspiring, there are a couple of big hitters in there if you're in the mood to drop €600 on Barolo (sadly we weren't).

How was the service?

Each table was given the loveliest of welcomes from the manager, who introduced himself, thanked everyone for coming, and explained how the rodizio works. After that we were left in the hands of more lovely wait staff and (slightly more gruff) gaucho servers, but throughout the meal any requests were dealt with promptly and with a smile. We never went too long without meat being brought to the table either.

What was the bill?

We spent just under €100 a head including tip with two drinks a piece. Where else could you gorge on steak for that kind of money?

What's the verdict?

Bah 33 feels like a bit of a barbecue secret in Dublin (we might even say "hidden gem" if that wasn't the most hideous, over-used, influencer-infected phrase countrywide). Judging by the mainly Portugese speaking crowd it's clearly doing big business amongst Brazilians in Dublin, but we'd love to see that message getting out to everyone else in the city. Gather your steak lovers, find an occasion that warrants some fun, and don't wear anything that's a tight fit.