WhereToEatNow Review
Most steakhouses are a format. Sala de Corte is closer to a workshop. There is a glass-fronted ageing room you walk past on the way in, a proper charcoal grill doing the work, and a menu that assumes you might want to know the breed, the cut and how long it has been hanging. If none of that interests you, the beef is excellent anyway and you can ignore the whole apparatus.
Order by weight and share. The dry-aged cuts are where the kitchen is showing off — deeply savoury, faintly funky in the way good ageing produces, with a crust that only comes off live coals. Sides are better than they need to be: the potatoes are properly done, and the salads exist to cut the fat rather than to fill the plate. Start with something raw or cured if you want the full range of what the butchery can do.
The wine list is the quiet strength, heavy on Portuguese reds with enough structure to stand up to charred fat, and the staff will steer you well if you name a price. Service is quick, informed and comfortable with a room that turns over hard.
Honest notes: it is not cheap once you are into the aged cuts, and it is very easy to over-order — two people genuinely do not need two steaks. The room is bright and busy rather than intimate. Vegetarians will find the menu thin, which is fair enough given the name. But for beef cooked by people who clearly care about it, this is the most convincing address in the city.