From traditional churrasco to savory moqueca, Texas De Brazil can't be matched for authentic Brazilian fare. No need to miss out on Texas De Brazil just because you are avoiding fat or gluten. The restaurant has plenty of options that can accommodate your dietary needs. With Texas De Brazil's wide selection of refreshments available, you can tap into the drink menu early in the evening. Load up the mini-van and bring the kids to Texas De Brazil — they'll love the menu and scene here as much as mom and dad. Don't miss out on the private room at Texas De Brazil — you'll want to reserve the space the next time you and your whole crew need a place to celebrate together.
For those in a hurry, the restaurant lets you take your meal or snack to go. Through their catering service, Texas De Brazil can also set out a delicious spread for your next party.
Texas De Brazil's N Houston St business provides visitors with valet parking.
Checks are bigger than average at the restaurant, so prepare your wallet. The dinner menu is a crowd pleaser at the restaurant, though breakfast and lunch are also served.
At Boi Na Braza, servers slice tender slivers of top sirloin, garlicky rump roast, beef ribs, and lamb chops straight onto your plate. Tableside carving is the core of churrascaria dining, a Brazilian tradition that yields unlimited portions. Try hard to save room for crème brulee or strawberry cream for dessert.
In the tradition of a Brazilian churrascaria, the servers at Villa's Grill present guests with as much seasoned meat as their plates and appetites can hold. Six different cuts of meat during lunch and ten cuts of meat during dinner include everything from sausage and parmesan pork to bacon-wrapped chicken and picanha, a rump cut of beef popular in Brazil, where the owner grew up. Though eating unlimited meat is a task in and of itself, you'll want to save room for the extensive selection of sides and desserts such as the brazilian flan.
When the Rafain family decided to open a churrascaria restaurant in America, they were simply continuing in the family business: Olimpio and Philomena Rafain had been running a churrascaria in southern Brazil since 1959. In line with that authentic spirit, Rafain's menu features 16 cuts of meat cooked over an open charcoal pit, including spicy picanha, pork ribs, and bacon-wrapped filets. Gaucho servers present each meat on a long skewer, cutting portions onto plates beside selections from the salad bar and dessert table. To drink, guests can order a traditional Brazilian caipirinha, or a glass of wine from a 15-page list that's been recognized with a Wine Spectator Award of Excellence.