Inspired by Brazilian gaucho—or cowboy—style of cooking meats, the owners and chefs of Brazaviva Churrascaria opened their restaurant and devoted its menu of endless dishes to the Old-World grilling method. As the restaurant describes it, the wayfaring gauchos roamed the expansive grasslands of Brazil's Rio Grande do Sul, skewering their meat dinners and roasting them over a fiery pit, before carving off thin slices to be shared around the fire.
Holding true to that tradition, the eatery's expert carvers bring skewers of fire-roasted beef, pork, lamb, chicken, and sausage tableside to pile plates high. Guests eat as much as they like, using a card that is green on one side and red on the other to indicate to the friendly staff carvers to keep the feast flowing, or to take a moment's savoring pause. Whatever belly room is left over after all cards go red calls for filling up with one of the eatery's unique desserts that swirl South American flavors such as passion fruit and papaya into rich smoothies and mousses. A collection of fine wines selected specially to compliment the charred flavors of the meats is available to complete the experience.
Churrasco-style dining, an endless parade of skewered steaks, is often associated with Brazilian cowboys. European influences shine in mild flavors and new ingredients, and the varied countryside blossoms with a range of exciting fruits and vegetables. All of these aspects mingle at the hands of the chefs at Flavors of Brazil as they prepare a menu of Latin-style small plates and barbecued meats. Diners can share appetizers such as cod croquettes or beef empanadas and then bite into savory courses of linguiça sausage, ribs, and top sirloin steak. Glasses brimming with champagne cocktails click together above plates of caramel-filled churros, all of which brings a pleasant end to a meal, unlike a fortune cookie containing facts about home fires.
Restaurateur Frank Reider began to delve into the ruby depths of wine at his friend's wine soirees while living in Rio de Janeiro. His growing ardor for South American vintages inspired him to open Gol!, a churrascaria with a wine list that earned the restaurant Wine Spectator's Award of Excellence for several years.
Gaucho waiters arrive at each chair offering up skewers of shrimp, salmon, and meat grilled rare in the traditional style. Patrons flip a disk between red and green to indicate whether they'd like more meat or to clear up traffic jams among the waitstaff. A salad bar remains stocked with fresh vegetables and soups as an alternative to the traditional barrage of meat.
Reider found a home for Gol! in a building erected circa 1925. It was originally dubbed the Arcade Building, gaining notoriety in the 1930s as the Arcade and Tap Room. Behind the fully restored façade, cypress-wood ceilings arch over tablecloths and floral displays. Bartenders work behind a bar carved in 1933 from trees whose grandparents were chopped down by George Washington himself. As bossa nova tunes play, the bartenders mix cocktails such as the citrusy caipirinha, which was featured in the Palm Beach Post.
Within the tropical green walls of La Parrilla Rotisserie & Grill, cooks caringly squeeze lemon and lime wedges over fresh shrimp and octopus morsels before passing the plates off to servers who run the tangy ceviche to awaiting diners. The cooks then turn toward their flame grill where they flay tender pork to join with juicy whole chickens that they slid off the rotisserie only moments ago. Their traditional Peruvian and Dominican dishes usually hit the table alongside fluffy yellow rice, plantains, and garlic potatoes.
Fine Mexican Food at a whole other level! Walk in the door and you're greeted by freindly hellos and the tantalizing aroma of mesquite grilled fajitas. Freshness is the key - salsa made fresh every day, hand picked avacados used to create fresh guacamole throughout the day. And every dish is made to order just for you.
When Tropical Acres Steakhouse first opened in 1949, a green palm tree festooned its simple menu of seven steaks, chops, and sandwiches. Today, the Studiale family tops tables with a vast menu of T-bones, porterhouses, strip steaks, and filet mignon seared in a bustling kitchen alongside pork chops and veal cutlets. Chefs ladle sauces whisked with horseradish and dill or lemon and capers over shrimp, scallops, and fillets of fish such as snapper and wild-caught salmon. Dark wood columns and beams encircle the dining room's tufted booths and wall-inlaid tanks filled with colorful fish and treasure chests billowing bubbles of steak sauce. Tropical Acres also caters events from luncheons to weddings with light or formal meals, and it hosts celebrations for up to 250 guests in a refined banquet room.