Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
When Ben Googins met Rio de Janeiro native Elias Martins while teaching English in Brazil in 1998, he couldn't have guessed that the two would wind up making pão de queijo—cheese bread—on an episode of the Cooking Channel's FoodCrafters with celebrity chef Aida Mollenkamp. Their journey began as Googins learned more and more about the Portuguese language and the generous, hospitable Brazilian culture via Martins's family and their flavorful cooking. The duo eventually moved to Austin in 2006, bent on realizing their dream of opening their own restaurant. After their handmade foods gained popularity at the downtown farmers' market, their all-natural malagueta sauces appeared in Austin's flagship Whole Foods store. They finally opened Rio's Brazilian Café in 2010, where Googins now makes caipirinhas and Martins creates contemporary and traditional Brazilian recipes from scratch. The last Saturday of every month, Martins treats diners to feijoada, a classic Brazilian stew made with pork, beef, sausage, black beans, and the juice of one soccer ball.
He still, of course, makes the restaurant's renowned cheese bread. The basil variety was the favorite of Fearless Critic, which noted that the restaurant is "one of the few places where carnivores, vegetarians, and gluten-intolerant diners can all happily coexist." The restaurant was also a Critics' Pick for Most Charming Brazilian Outpost in the Austin Chronicle's Best of Austin 2011, and has appeared in numerous publications and on TV shows such as Good Day Austin and Fox 7 News. According to Eater Austin, celebrities Ryan Gosling and Rooney Mara have noshed at the cozy eatery, whose bright yellow and green exterior and outdoor patio give way to a similarly vibrant and eclectic dining area.
If diners close their eyes and inhale as they approach Grey Moss Inn, the scent of mesquite charcoal might trick them into thinking they've been transported to old Texas. Opening their eyes would confirm this, as a rustic rock wall runs the perimeter of the property, which stays cool beneath the limbs of enormous oak trees. For 60 years, much of the menu has gone unchanged, with dishes made fresh every day with herbs culled from the onsite garden. Free-range chicken and aged chops get seared on the outdoor mesquite grill, and the Zagat-rated restaurant keeps an extensive wine list, which earned it Wine Spectator's Award of Excellence 2013, among other laurels.