Dubbed ?a carnivorous extravaganza? by the Houston Chronicle, Angus Grill Brazilian Churrascaria serves all-you-can-eat feasts of skewered meat prepared in the churrasco tradition of southern Brazil. Servers run the piquant pageant, carving slabs of Angus beef at tables lined with crisp white linens instead of the stolen Little League rain tarps that some restaurants prefer. Filet mignons borrow crispy texture by donning strips of bacon, and top sirloin, the house specialty, flavors succulent juices with a hint of garlic. Treats such as fried bananas and papaya cream conclude meals on a sweet note.
A lonely fire flickers in the night, punctuating the vast expanse of Brazil’s southern plains. A spitted side of Nelore beef roasts over the flames; from that famed beast and this timeless fireside scene, Nelore takes its name, recipes, and spirit.
Nelore’s chefs draw inspiration from the gauchos of South America, piling plates high with carvings of 16 spit-roasted meats. The spirit of the southern plains remains alive and well in the dining room, where wrought-iron chandeliers and a dark hardwood floor evoke rustic elegance as a warm breeze filters in through the front doors. Veggies, fine cheeses, and pastas fill more than 40 basins at the salad bar, whose glistening glass protects the trays from grazing cattle and errant horseshoe tosses.
Redolent with the wafting scent of freshly charred beef and sizzling skewers, Guri Do Sul decorates it charming interior with heaping plates of fresh Brazilian barbecue. More than 16 different types of succulent meat are brought tableside by rugged gauchos, or Brazilian cowboys, who use a giant knife or the sharpened edge of a baked-beans can to slice off juicy hunks of pork, lamb, and beef. The delicately folded picanha top sirloin delights tongue buds with carefully seasoned mouthfuls, as the costela beef ribs relinquish traditional churrasco flavors. To accent the protein feast, servers also adorn table spreads with various sides such as pão de queijo, baked cheesy spheres, or caramelized bananas, a lavish indulgences of butter-sautéed fruit with accents of brown sugar and cinnamon.
The meaty menu at Rooster's Steak House entices eaters with barbecued, fried, and baked comfort fare. The Rooster special mingles morsels of steak or chicken with onions and sweet peppers ($12.95), and the chicken-fried chicken sandwich ($6.95) confounds diners wondering which of the chickens came first. Round up a barbecue combo—which transports up to three selections of chicken, sausage, brisket, or ribs ($7.95–$11.95) from plate to palate—or swim against barbecued currents with the baked tilapia, breaded in tortilla chips and spritzed with lime ($8.95). A fleet of steaks rounds out the menu, all cut daily with accurately thrown ninja stars, and today's Groupon also grants table tenants the option of feasting upon the succulence of the weekly specials.
When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
After 15 years in the pizza business, Chef Ronaldo Gomes opened Copacabana Pizzeria, with a menu that melds Brazilian flavors with casual American standards. His Brazilian-style pizzas come covered with a melted layer of catupiry cheese, a Brazilian favorite, as well as Latin-style ingredients ranging from hearts of palm to calabresa sausage or pepperoni, mushrooms, and other classic ingredients. Their Brazilian Monster Burgers offer a three-dimensional alternative to flat pizza planes. These towering sandwiches are stacked high with grilled chicken, sirloin steak, corn, peas, potato sticks, and other ingredients that barely fit between a warm bun. Mangos, guava, and other tropical fruit blend together to form caipirinhas and other Brazilian-style drinks perfectly suited to lubricating both conversations and the most righteous Slip-and-Slides.