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.
Chama means flame in Portuguese, so it should come as no surprise that Chama Gaucha Brazilian Steakhouse specializes in flame-seared meats. Servers carve everything from lamb to filet mignon off skewers, but the house specialty is a prime cut of sirloin known as picanha.
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 p?o 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 Caf? in 2010, where the staff makes caipirinhas and creates contemporary and traditional Brazilian recipes from scratch. The last Saturday of every month, diners can enjoy feijoada, a classic Brazilian stew made with pork, beef, sausage, black beans, and the juice of one soccer ball.
The restaurant still, of course, makes its 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.
You may see the word “unique” tossed around in many restaurant descriptions, but Fogo De Chao truly, truly, is. At this Brazilian steakhouse, sit down, visit the salad and sides bar, and then flip the card on your table from red to green: you are ready to select your meal. Meats are grilled in traditional Gaucho-style: on large vertical spits over open flames. You may choose from several cuts of meat including filet mignon, pork loin, lamb, chicken, their signature “Picanha” top sirloin, or seafood. Flip the card to red once you’re through ordering. And back to green once more if you’re in the mood for one of their signature desserts! Fogo De Chao is an experience you are unlikely to forget, as the food, presentation, and atmosphere are truly unique.
This Brazilian steakhouse in the popular, upscale Arboretum at Great Hills is not just a restaurant, but a cultural experience. The dining room is large, with white tablecloth-covered tables surrounding an extensive central salad bar buffet. Walls covered in frescoes of Brazilian life add to the ambiance, as does an extensive collection of wine bottles. Of course, with any good Brazilian churrascaria, the dining experience consists largely of skewered meats, though simple side dishes like polenta and fried plantains abound, and much of the meal is tinged with a South Texas spice profile that makes Estancia distinctly Austin. Carnivores swing by for the fourteen different cuts of meat, each grilled to order and served in abundance.
Though chef Daniel Nemec specialized in classic French cuisine at the Texas Culinary Academy, his heart lies in the smokehouse. As the leader of Woodfire Kirby’s kitchen, he draws from his experiences growing up in Corpus Christi, where steaks and barbecue pepper the culinary landscape and are considered legal tender.
Nemec imbues hickory flavor in ribs, chops, and sirloin burgers, but demonstrates the wood’s versatility with a menu that also includes wood-fired soups and thin-crust pizzas. New york strip steaks and blue-ribbon fillets are cooked to a choice of six temperatures, including classic medium rare and charred-yet-red pittsburgh. Available raw, grilled, or poached, seafood showcases spices that range from asian to argentine to creole.
A private room welcomes up to 48 visitors with a high-definition TV and four banquet menus, and the dining room attracts nighttime guests with handcrafted cocktails and a buzz as vibrant as a birthday party inside a hornet nest.