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.
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.
There's a low-key vibe to Smith Brothers Steak & Chophouse—its simple wood tables are surrounded by vintage liquor ads and a shiny granite bar that reflects the flat-screen TVs behind it. But the team here takes steak seriously. Each signature cut is made with certified Black Angus beef, including a 16-ounce flat-iron sizzler with mushrooms and their signature 6-ounce filet with caramelized onions. Aside from steak, you can also try the shrimp scampi, chicken francese, or center-cut pork chops. Live musicians play on Friday and Saturday nights, as well as whenever it's not Sunday, Monday, Tuesday, Wednesday, or Thursday.
The gaucho chefs at Greengrill Rodizio carve succulent portions of charcoal-roasted meats tableside as buffet tenders watch over up to 60 hot and cold dishes. Meat-bearing waiters cruise on a continuous circuit of the dining room to dole out unlimited slices of proteins, such as beef tenderloin, lamb, and suckling pig. Partnered patrons can hunt and gather with ease at self-serve stations that stock internationally inspired hot dishes including ponzu-marinated grilled snapper, Indonesian coconut rice, and cassoulet. Fight unseemly hot breath with cold salads, such as endive or fennel mushroom, or collect edible chess pieces at the fresh sushi bar. An assortment of desserts bring duos' meals to candied conclusions, including a german chocolate cake that sates sweet teeth faster than a taffy pull on the Autobahn. Though not included in today's deal, Greengrill Rodizio refreshes palates with a wide variety of soft drinks and wines from the full bar.
Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.