Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
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.
Brazil Brasileiro’s enthusiastic staff celebrates Brazil’s culinary and cultural heritage with feasts of sizzling meat and sumptuous spreads of fresh fare. Traditional rodizio meals pepper taste buds with seven different cuts of roasted pork, chicken, and beef straight off the skewer, including the namesake rodizio, Brazil’s signature cut of steak and form of currency. Tableside servers generously carve off unlimited slices of meat garnished with seasonings of zesty pineapple and spicy cinnamon. In addition to dishing out all-you-can-eat roasted meats, Brazil Brasileiro lays out a buffet that satisfies more diverse appetites for tropical fare with a wide array of traditional Brazilian edibles. Like Pele’s brief conquest of the United States, Brazil Brasileiro aims to import an authentic atmosphere of Brazilian joie de vivre onto American shores by broadcasting South American soccer games on flat-screen TVs. Additionally, live music reverberates across the cozy, hardwood walls, and Brazilian souvenirs beckon to shoppers from the restaurant’s gift shop.
Chef Grady Spears has authored numerous cookbooks and showcased his skills on Good Morning America and the Today show, yet he still doesn't identify with the term chef. He's a cowboy cook—a long, tall Texan who made a living punching and selling cattle until a freak happenstance involving a quitting chef landed him in the grill-pilot seat. Patrons at Grady's Line Camp Steakhouse won't find any polished bamboo floors; instead, gritty hardwood and log-cabin-style seating complement the hearty menu, responsible for the restaurant's placement on Texas Monthly magazine's list of the 38 best steak houses in the Lone Star State. Patrons can snuggle up to grilled steaks and southwestern-style stuffed peppers after enjoying a beer-battered and fried appetizer or can clink longnecks to live music on the weekends for a rowdy evening without regretting trying to tip over a snoozing cowboy.
Chef Jerrett Joslin orchestrates a symphony of sizzling sounds and blooming flames while grilling certified-Angus steaks at The Wild Mushroom Steak House & Lounge. Here, guests are seated at tables draped in white linens, which offset the dining area's coffee-colored walls, and tuck into plates piled with juicy carnivorous morsels such as the prime filet. The Chilean sea bass, one of Fort Worth, Texas magazine's top 25 dishes, delights taste buds with three varieties of mushrooms beneath black-truffle-cream sauce. To wash down the rich and hearty bites, a selection of more than 260 wines from the Wine Spectator's Restaurant Wine List awaits, ranging from California cabernet sauvignon to Australian shiraz to German riesling. The Wild Mushroom has even won an Award of Excellence from WineSpectator.com for their extensive wine lists. The dining room’s dim lighting adds romantic ambience and kindly prevents dates from noticing third and fourth eyebrows.
Chef Joe Lane is driven by the belief that "people should be able to have exceptional seafood wherever they are," as he writes on his website. At Fish Creek, Joe uses fresh seafood and other high-quality ingredients to build an award-winning menu that includes dishes such as bacon-wrapped shrimp brochette, crab cakes over cheese grits with a bacon remoulade, filet mignon, king crab legs, and several varieties of shrimp cocktail. Servers ferry these dishes, as well as Southern-inspired cocktails and margaritas, to polished tables arranged under exposed rafters in the relaxed atmosphere of the dining room. Patrons can also dine on a wooded back patio that holds up to 75 guests.