Dubbed “a carnivorous extravaganza” by the Houston Chronicle, Angus Grill Brazilian Churrascaria serves all-you-can-eat feasts of skewered meat prepared in the churrasco tradition of southern Brazil. Servers run the piquant pageant, carving slabs of Angus beef at tables lined with crisp white linens instead of the stolen Little League rain tarps that some restaurants prefer. Filet mignons borrow crispy texture by donning strips of bacon, and top sirloin, the house specialty, flavors succulent juices with a hint of garlic. Treats such as fried bananas and papaya cream conclude meals on a sweet note.
A lonely fire flickers in the night, punctuating the vast expanse of Brazil’s southern plains. A spitted side of Nelore beef roasts over the flames; from that famed beast and this timeless fireside scene, Nelore takes its name, recipes, and spirit.
Nelore’s chefs draw inspiration from the gauchos of South America, piling plates high with carvings of 16 spit-roasted meats. The spirit of the southern plains remains alive and well in the dining room, where wrought-iron chandeliers and a dark hardwood floor evoke rustic elegance as a warm breeze filters in through the front doors. Veggies, fine cheeses, and pastas fill more than 40 basins at the salad bar, whose glistening glass protects the trays from grazing cattle and errant horseshoe tosses.
When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
After 15 years in the pizza business, Chef Ronaldo Gomes opened Copacabana Pizzeria, with a menu that melds Brazilian flavors with casual American standards. His Brazilian-style pizzas come covered with a melted layer of catupiry cheese, a Brazilian favorite, as well as Latin-style ingredients ranging from hearts of palm to calabresa sausage or pepperoni, mushrooms, and other classic ingredients. Their Brazilian Monster Burgers offer a three-dimensional alternative to flat pizza planes. These towering sandwiches are stacked high with grilled chicken, sirloin steak, corn, peas, potato sticks, and other ingredients that barely fit between a warm bun. Mangos, guava, and other tropical fruit blend together to form caipirinhas and other Brazilian-style drinks perfectly suited to lubricating both conversations and the most righteous Slip-and-Slides.
A swanky ambiance defined by an elegant decor, including stained-oak mouldings and maroon drapes, complements the high-caliber steakhouse cuisine served at Post Oak Grill. The Houston bistro has been around for 23 years, so it just got out of college. The restaurant’s chef, Polo Becerra, pairs bold flavors in starters such as duck-confit crepes with blackberry sauce and melted gorgonzola. For a main course, he might grill Gulf Coast red snapper or cook a center-cut steak and augment its juiciness by adding a port-wine-and-fig reduction. Chef Becerra and his team can even bring their culinary services to homes and offices with their catering.
At a jade-green bar, servers pour a long list of international wines. Nearby, a pianist tickles the ivories during happy hour. On Thursday–Saturday evening, musicians perform classic songs or melodic readings of the newspaper fine-arts section.
The tempting and decidedly not-fast-food aromas of sizzling gaucho-style meats, mozzarella, and Brazilian catupiry cheese emanate from Friend’s Pizzeria’s brick oven. The pizzeria’s chefs deftly combine Italian and Brazilian influences with a menu of more than 20 gourmet pizzas. In addition to traditional pies, Friend’s whips up its specialty fusion pizzas, which blend Latin American flavors such as shrimp, green olives, or tangy and soft catupiry cheese. Towering Brazilian Monster burgers challenge diners and tightly fastened bow ties to accommodate their hefty portions of sirloin steak, potato skins, and eggs. After placing orders at a walk-up counter, diners nosh in a dining room festooned with Brazilian- and Italian-flag prints, line drawings of city scenes, and patriotic green and yellow walls.