Just as the surrounding Theater District transports audiences to faraway places, Brazil Grill's dining room immerses guests in the rich culinary traditions of Brazil. Though it boasts a substantial selection of entrees, the eatery's specialty is radizio, a traditional Brazilian dining style where passadores, or meat servers, present diners with an endless rotation of skewered morsels. Patrons can nosh to their hearts' content on beef, pork, lamb, duck, and the other meats that continually appear tableside during the course of the night. To complement the authentic dishes, servers can also recommend options from the restaurant's selection of wines culled from Chile, Italy, and New Zealand. Most nights, guests eat as they absorb the sounds of live Brazilian music, the play-by-play of Brazilian League soccer matches, or napkins practicing their Portuguese accents.
Brazil Brazil Restaurant spirits diners away from the helter-skelter streets of New York City into a space rife with french doors, exposed brick, and blond hardwood. Its back patio—a white-trellised three-seasons room and kind of solarium—surrounds guests with lush flora and wrought-iron furniture that exudes the feeling of the tropics, with the scents of grilling seafood wafting over the secluded tables.
This spot is one of the best places to relax in the city, with the New York Times even lauding the patio as a “romantic retreat” and “an ideal place to escape the city’s rapid pace.” Chefs plate flavorful Brazilian dishes such as wine-marinated shrimp or pan-seared red snapper in mango sauce with sides of yucca and fried bananas. Late in the evenings, a Brazilian band starts serenading guests lounging in the bar’s cushy sofa chairs, creating a festive atmosphere. Located next to a host of Broadway theaters, the bistro is a great pre-show spot for on-the-go eaters.
In Carioca Grill's open kitchen, skewers of sirloin, sausage, and short ribs roast in the fiery churrasco. Steam rises from a nearby buffet, forming stratus clouds above hot dishes including fried yucca and shrimp stew. At the back of the dining area, a cashier weighs fare by the pound after taking off its shoes. Though the restaurant has a minimalist, casual vibe, its food brims with complex flavors and tropical ingredients prevalent in Brazilian cooking.
The chefs’ mission at Favela Grill is more challenging than it may seem: take simple ingredients and transform them into the flavorful bites that characterize Brazilian cuisine. To attain this goal, they have spent years playing with combinations that achieve surprising harmony, such as grilled, marinated salmon with a passionfruit reduction and shrimp sautéed in palm oil and flavored with coconut milk. But according to Time Out New York, “it’s the beef that lures the crowd,” be it served carpaccio style with capers and shredded parmesan or in the Costela Bam-Bam, a signature entree comprising slow-roasted Prime beef ribs served over cassava. In the kitchen, top sirloin, skirt steak, and sausages rotate on spits before being served churrasco style in the romantically lit dining room. While surrounded by colorful paintings, exposed-brick walls, and three-dimensional artwork, diners pair their seafood stews and grilled chicken with Brazil’s national cocktail—the caipirinha—or wines from France, Italy, California, Argentina, Chile, and, of course, Brazil. On Fridays and Saturdays, the sound of live Latin-style guitar permeates the room for a bit of authentic flair.
Seen from afar, the food crossing the counter at New York Pão de Queijo might convince you that the bright, tiny storefront is a typical burger-and-shake shack. It's the details that tell you something else is going on—namely, Brazil's wildly creative, colorful take on the American burger and its accessories.
More than 10 beef, veggie, and turkey patties come gussied up with a kitchen sink's worth of fixings, including corn, potato sticks, sausage, house-made Brazilian cheese, banana, and pineapple. Smoothies attempt to balance out the towering feats of indulgence with nutrient-dense combos of papaya, passion fruit, peach, açai, and oats. The kitchen's commitment to snackery is also evident in the signature pão de queijo, a yuca-based bread puff filled with deliquescent cheese. Among other treats, The Daily Meal has praised its traditional bauru ham sandwich and its "great quick snacks" that can easily be downed while playing a typical soccer match.
Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos, and one that fed the family behind Texas de Brazil during their life in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.
Today, Texas de Brazil has expanded to several award-winning locations across the country. Despite the lofty ceilings and chandeliers that characterize their venues, the staff remains rooted in ranchers' habits. They conscientiously grill and season their meat, bake brazilian cheese bread in-house, and pass classic cocktails and loaner saddles over the bar for cowboys who consider chairs unnatural. To complement savory bites, guests can browse more than 50 gourmet sides at the salad bar—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for recommendations on suitable pairings from the cellar.