Everything at Rodizio Grill is prepared the Brazilian way, from the dozen varieties of 100% gluten-free rotisserie-grilled meats carved tableside by Rodizio Gauchos to the fleet of appetizers that customers can help themselves to as many times as they please. With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria??a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat on skewers, which are seasoned and grilled to perfection in the main dining room. The restaurant also features seafood selections, grilled pineapple, and unlimited appetizers and trips to an award-winning salad bar with more than 40 items. Gauchos?also known as Brazilian cowboys?parade about the restaurant and arrive table side to carve endless slices of meat.
In the tradition of a Brazilian churrascaria, the servers at Villa's Grill present guests with as much seasoned meat as their plates and appetites can hold. Six different cuts of meat during lunch and ten cuts of meat during dinner include everything from sausage and parmesan pork to bacon-wrapped chicken and picanha, a rump cut of beef
popular in Brazil, where the owner grew up. Though eating unlimited meat is a task in and of itself, you'll want to save room for the extensive selection of sides and desserts such as the brazilian flan.
For a no-holds-barred meat fest, carnivores with a serious appetite should look no further than Texas de Brazil. Overlooking the scenic Katy Trail, this Brazilian steakhouse is grandly outfitted with intricate iron chandeliers, huge gilded mirrors and white tablecloths, plus a stately wine room offering plenty of big reds to pair with all that protein. Flip your coaster to the green side and a procession of friendly servers parading around various cuts of meat like leg of lamb, Brazilian sausage, filet mignon and the ever-popular garlic-marinated top sirloin known as picanha will slice their wares directly onto your plate, until you cry uncle by turning your coaster to red. Surprisingly, vegetarians will find plenty to like here too, thanks to a high-end salad bar offering items like hearts of palm, thick steamed asparagus, grilled Portobellos, imported cheeses and even sushi.
When the Rafain family decided to open a churrascaria restaurant in America, they were simply continuing in the family business: Olimpio and Philomena Rafain had been running a churrascaria in southern Brazil since 1959. In line with that authentic spirit, Rafain's menu features 16 cuts of meat cooked over an open charcoal pit, including spicy picanha, pork ribs, and bacon-wrapped filets. Gaucho servers present each meat on a long skewer, cutting portions onto plates beside selections from the salad bar and dessert table. To drink, guests can order a traditional Brazilian caipirinha, or a glass of wine from a 15-page list that's been recognized with a Wine Spectator Award of Excellence.