Brazilian Restaurants in Murrieta

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Gol Brazilian Restaurant's cooks prepare top sirloin, bacon-wrapped pork, chicken hearts, and other meats in the traditional gaucho style—by skewering them onto metal rods and slow-roasting them over charcoal. Besides the succulent churrasco selections, a buffet of fresh, flavorful salads and hot dishes such as spaghetti carbonara and croquettes round out the menu. Patrons can sip fresh fruit juices, beer, or wine and finish meals with creamy flan and other desserts while observing the footwork of Brazilian soccer teams on the flat-screen TV.

10436 Magnolia Ave
Riverside,
CA
US

Agora Churrascaria: A User's Guide

Brazilian Steak House | Award-Winning Churrasco | Hot-Food Buffet | Caipirinha Cocktails | Fixed-Price Menu

Sample Menu

  • Entree: bacon-wrapped fillet
  • Side: feijoada, a black-bean stew
  • Dessert: passion-fruit mousse
  • Cocktail: strawberry-basil caipirinha

    How it Works: During this all-you-can-eat fine-dining experience, customers are first seated at tables bedecked with white linens. Then, a server parades out a selection of 16 churrascaria meats, carving off a portion of skewered beef, lamb, pork, or chicken. A two-sided, colored coaster—green for "keep it coming," red for "I'm stuffed"—lets the staff know if you'd like seconds or thirds. Diners can also help themselves to the buffet of salad fixings and side dishes.



    Inside Tip: Vegetarians can skip out on the meat and pay a reduced price for the salad and sides buffets. The extensive salad bar is filled with traditional choices as well as tabbouleh and pickled shiitake, and the hot side dishes include a "mashed potato so smooth it could pass for crème fraîche," according to OC Weekly.



    Vocab Lesson

    • Churrascaria: Brazilian-style barbecuing where the meat is skewered and cooked over an open flame or on a grill; the meat itself is called churrasco
    • Rodízio: an all-you-can-eat style of service common in Brazilian restaurants
    • Caipirinha: a Brazilian cocktail made with the sugarcane-based spirit cachaça and lime juice

      If You Can’t Make It, Try This: Amazon Churrascaria BBQ Buffet (1445 S. Lemon Street, Fullerton), more casual—but no less authentic—spot for Brazilian cuisine according to the Los Angeles Times.

1830 Main St
Irvine,
CA
US

Skewered cuts of sirloin, brazilian sausage, and pork ribs rotate slowly over a sweltering grill, their savory juices producing a rhythmic hiss as each drop hits the metal. This is churrasco, Xodó Grill's specialty. Once the traditional Brazilian barbecue has roasted to a tender finish, the staff slices off juicy morsels for customers to pair with 12 types of salads and a slate of hot dishes from the colorful buffet. Heaping plates of fried yucca, picanha, and cheese bread await the scales, which customers use to pay by the pound and Lady Justice uses to smuggle extra cuts of steak.

2143 N Tustin St
Orange,
CA
US

Arashi Teppan Steak and Sushi's dining room boasts decor as warm and inviting as the fires that spring from its mid-table griddles, where chefs tend food before diners' eyes. They turn food preparation into a performance of showy knife-work and spouting flames, with a finale of delicious meals. While they prepare stir-fried meats, rice, and seafood for guests, sushi chefs turn similar ingredients into elegantly plated raw rolls, drizzled with intricate patterns of sauce as flavorful as they are colorful.

40365 Murrieta Hot Springs Rd.
Murrieta,
CA
US

Originally the location of San Clemente's jailhouse and fire station, the retro-modern Blue Danube dishes out flame-cooked steaks, seafood, and European specialties in a renovated space that maintains original jail cells for private parties. Blend the best of surf 'n' turf with the bacon-wrapped-shrimp appetizer ($8), or beam taste buds to Budapest with the goulash soup, a substantial stew that balances meat and vegetables on its nose and twirls flavors on its fingertips ($6). Butter-drizzled shrimp scampi entertains the tongue with sizzle, snap, and a capella sea shanties ($15), and the flame-kissed pepper steak ($21) and the wiener schnitzel ($15 and up) waltz with appetites to the tune of the restaurant's namesake. The plump pillows of apple or cheese strudel may inspire overjoyed strangers to spontaneously wed in Blue Danube's in-house chapel ($5).

111 W Avenida Palizada
San Clemente,
CA
US

From inside The Vintage Steakhouse, it would be easy to pretend that a passenger on the trains passing just outside the window is engrossed in a pristine early edition of The Sun Also Rises, smoke swirling off the Chesterfield perched absentmindedly between his fingers. Without much effort, you might conjure a woman in the bar car, gratefully sipping a Southside and sending up a wordless celebration of the reversal of Prohibition.

That’s because restaurant resides inside the historic Capistrano Depot, which, despite its 1894 build date, bears an unmistakably art-deco vibe evocative of the 1920s or ‘30s. A trio of arched windows is the focal point of the main dining room; when trains aren’t sliding past their decoratively gridded glass, diners can peek through bougainvillea and willow trees to the 200-year-old adobes planted behind them. Inside, knotted wood planks run across the 18-foot ceilings, a near match to the hardwood floors glistening beneath.

A smaller dining room sits in the adjoining Dining Car, a fully restored 1927 Pullman train car upholstered in warm reds and golds. Candlelit tables for two line each side of the car, under which couples’ intertwined feet rest softly upon the regally patterned carpet. The ambience is a bit more social in the Chef’s Alley room, an 1887 freight house with its own cocktail bar and more contemporary décor.

No matter where parties choose to dine, they’re presented with a thoughtful menu of hand-cut steaks and seafood accented with local, organic produce. The chef prepares all dishes over an open-flame mesquite grill, giving everything a juicy, so-that’s-what-fire-tastes-like flavor. A chef’s selection of veggies and the patron’s choice of potato accompany the entrees, which range from filet mignon in a cabernet demi-glace to prawns sautéed in a sauvignon-blanc sauce.

These rich sauces pair perfectly with the more than 150 varietals that populate the restaurant’s wine list. Though heavy on French and Californian selections, the temperature-controlled wine cellar also has a few Spanish, Australian, and Italian bottles tucked away. Plus, the cellar stores a few cases of bubbly for the prix-fixe Sunday brunch’s bottomless champagne special, ensuring a festive follow-up to the smooth live jazz that plays every Friday and Saturday night.

26701 Verdugo St
San Juan Capistrano,
CA
US