Redolent with the wafting scent of freshly charred beef and sizzling skewers, Guri Do Sul decorates it charming interior with heaping plates of fresh Brazilian barbecue. More than 16 different types of succulent meat are brought tableside by rugged gauchos, or Brazilian cowboys, who use a giant knife or the sharpened edge of a baked-beans can to slice off juicy hunks of pork, lamb, and beef. The delicately folded picanha top sirloin delights tongue buds with carefully seasoned mouthfuls, as the costela beef ribs relinquish traditional churrasco flavors. To accent the protein feast, servers also adorn table spreads with various sides such as pão de queijo, baked cheesy spheres, or caramelized bananas, a lavish indulgences of butter-sautéed fruit with accents of brown sugar and cinnamon.
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.
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.
An air of mystery, scented with garlic and herbs, fills Fuad's Restaurant, where head chef Joseph conjures recipes that are never listed on a menu. Instead, diners simply request the dishes they desire, such as Fuad's house specialties of lamb and duck, or recipes such as stuffed chicken breasts and fish fillets topped with crabmeat. Beneath twinkling chandeliers, Brenda, the head bartender, shakes cocktails or plumbs the vast wine cellar for bottles to match any entrée or diner's outfit—so long as that outfit is red, white, or aged in a barrel.
Frank's Chop House has menus full of soulful offerings at both lunch and dinner, allowing the taste buds to nestle into flavors as familiar and enveloping as a well-worn beanbag chair. Do Frank proud with a lunchtime pork chop and potato, green beans, and a tomato salad ($15.95), or have the local favorite, a chicken-fried steak ($15.95). To start a dinner right, have a jumbo lump crab cake ($12) or ahi-tuna tartare ($15). Then dive into some home cookin' with fare such as the Chop House burger and fries ($12) or a fried gulf-shrimp and oyster platter ($24). Comfort food isn't complete without a side of green beans or mac ’n’ cheese ($7 each).