BRUNO'S Rodizio will be unveiling its 'unique concept' to Warrington this weekend as the venue hosts its grand opening after months of work.

The Brazilian-style restaurant can be found in the former Chicago Rock unit in St Austins Lane and transforms into an upmarket disco by night.

Bruno's dining area, offering up to 14 cuts of South American meats, has been open for several weeks but the team are now ready to reveal their club experience which is open until 3am.

Melvo Baptiste, from Glitterbox, will be headlining the Rodizio disco launch this Saturday and other upcoming highlights include Craig Charles' Funk and Soul Club on Saturday, December 8, and Heritage with Allister Whitehead and K-Klass on Boxing Day.

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The Studio 54-style clubbing experience features two private booths that can be booked for groups, more than 20 programmable disco balls, 13 revolving lights, almost 60 speakers on an in-house system and a smoke machine.

The soundtrack will mostly be nu-disco which often involves taking classic tunes that have been given a 21st century revamp.

Amy Holland, operations manager and a former Padgate High student, said: "There’s nowhere like this anywhere nearby so it’s unique concept compared to everything else that’s in Warrington.

"It’s a place where you can make a night out of it especially if you’re coming out with a group of friends and you want to have a late meal.

"You’re not going here, there and everywhere. You can eat and then move over to the disco. If you don’t something too wild and want something a little bit classier it’s ideal."

If clubbing is not your thing fear not because there is a clear divide between the two ventures under one roof – the restaurant is open from 4.30pm to 10pm every day.

Then at weekends at 10.30pm partitions are pulled back to launch the disco.

The rodizio (Brazilian steakhouse) offers an all-you-eat experience with up to 12 cuts of meat on Sunday to Thursday and 14 on Friday and Saturday served up by Brazilian head chef Paulo Carmilo. There is also a salad bar you can keep coming back to.

Favourites include signature cut of beef picanha and honeyed pork costela ou bariga de porco.

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Amy, 24, said: "The pasadors (waiters) bring all the different cuts out to the table and explain what it is.

"If you want the chefs to bring meat over you turn it to green and if you want a little break at any point or if you’ve had you turn it to red.

"Other than that they’ll just keep bringing meat after meat. Before you know it you’re in a food coma in the corner.

"Once you’ve gone through everything if there is anything in particular you really liked you just ask and some more will be brought out for you."

Amy also said she is pleased to see the old Chicago Rock building – which reopened briefly as The Mix Bar in 2015 – brought back to life.

She added: "It closed not long after I turned 18. I’d been in there a couple of times and it’s great to see the building back in use as it’s a lovely space.

"The difference is amazing and I think it will fit in really well and be a great addition to what's in Warrington."

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