Having trained with chefs throughout the world's top exporter of samba melodies and top importer of World Cups, chef-owner Ana Davis has brought her passion for her native cuisine home to Café do Brasil. Whether they appear for lunch, dinner, or weekend brunch, visitors may marinate their teeth in the company of shrimp, tilapia, scallops, and Cuervo tequila sauce with the martine ceviche ($8.95) before settling into the ham-and-turkey cultural exchange hosted by the Brasillian mufalleta sandwich ($8.25). Dinner bell first-responders, meanwhile, can try the Brazilian national dish of feijoada, an alluring stew of beans, sausage, and pork that is cooked by repeatedly shouting "Goool!" at it for minutes at a time, then served with collard greens and roasted ground yucca ($19.95). The kitchen sweetens departures with the marachoco-mouse de maracuja, which intertwines flavors of passion fruit and chocolate mousse in a loving, dancerly embrace ($5.75). Café do Brasil's culinary alchemists also conjure a number of vegetarian and gluten-free dishes.
Inspired by the Brazilian tradition of churrasco-style cooking, the chefs at Amazon Grill cure savory meats with rock salt and then grill them over open flames. Seasoned, fire-licked sausage and pork loin join a buffet spread of more than 20 Brazilian dishes, includes grilled veggies, seafood, and a fresh salad bar. On the weekends, the usual roster of spare ribs and top sirloin is joined by chicken hearts, roasted pineapple, and blood sausage.
Inspired by Brazilian gaucho—or cowboy—style of cooking meats, the owners and chefs of Brazaviva Churrascaria opened their restaurant and devoted its menu of endless dishes to the Old-World grilling method. As the restaurant describes it, the wayfaring gauchos roamed the expansive grasslands of Brazil's Rio Grande do Sul, skewering their meat dinners and roasting them over a fiery pit, before carving off thin slices to be shared around the fire.
Holding true to that tradition, the eatery's expert carvers bring skewers of fire-roasted beef, pork, lamb, chicken, and sausage tableside to pile plates high. Guests eat as much as they like, using a card that is green on one side and red on the other to indicate to the friendly staff carvers to keep the feast flowing, or to take a moment's savoring pause. Whatever belly room is left over after all cards go red calls for filling up with one of the eatery's unique desserts that swirl South American flavors such as passion fruit and papaya into rich smoothies and mousses. A collection of fine wines selected specially to compliment the charred flavors of the meats is available to complete the experience.
Churrasco-style dining, an endless parade of skewered steaks, is often associated with Brazilian cowboys. European influences shine in mild flavors and new ingredients, and the varied countryside blossoms with a range of exciting fruits and vegetables. All of these aspects mingle at the hands of the chefs at Flavors of Brazil as they prepare a menu of Latin-style small plates and barbecued meats. Diners can share appetizers such as cod croquettes or beef empanadas and then bite into savory courses of linguiça sausage, ribs, and top sirloin steak. Glasses brimming with champagne cocktails click together above plates of caramel-filled churros, all of which brings a pleasant end to a meal, unlike a fortune cookie containing facts about home fires.
The space between Latin countries is no wider than a table at Latinos Restaurante. Here, specialties from Brazil, Peru, Colombia, and Mexico are all on the menu.?Especially hungry guests can dine like ranchers or particularly refined bears on steak served with two fried eggs, beans, and rice. Other entrees include rice mixed with a seafood medley, and fish saut?ed Peruvian style with onions, tomatoes, and french fries. But the restaurant doesn't stop at dinner?it has a large selection of breakfast plates, as well as its own bakery that churns out croissants and empanadas.
The restaurant, which started in 2001 as a tiny business with only two employees and 14 tables, now boasts a large dining area decorated with hanging saddles and a terracotta-style awning that hangs over wooden booths. On the opposite side, bartenders fill buckets with imported bottled beers and pour cocktails, from classic margaritas to Brazilian caipirinhas.
Restaurateur Frank Reider began to delve into the ruby depths of wine at his friend's wine soirees while living in Rio de Janeiro. His growing ardor for South American vintages inspired him to open Gol!, a churrascaria with a wine list that earned the restaurant Wine Spectator's Award of Excellence for several years.
Gaucho waiters arrive at each chair offering up skewers of shrimp, salmon, and meat grilled rare in the traditional style. Patrons flip a disk between red and green to indicate whether they'd like more meat or to clear up traffic jams among the waitstaff. A salad bar remains stocked with fresh vegetables and soups as an alternative to the traditional barrage of meat.
Reider found a home for Gol! in a building erected circa 1925. It was originally dubbed the Arcade Building, gaining notoriety in the 1930s as the Arcade and Tap Room. Behind the fully restored façade, cypress-wood ceilings arch over tablecloths and floral displays. Bartenders work behind a bar carved in 1933 from trees whose grandparents were chopped down by George Washington himself. As bossa nova tunes play, the bartenders mix cocktails such as the citrusy caipirinha, which was featured in the Palm Beach Post.