For a no-holds-barred meat fest, carnivores with a serious appetite should look no further than Texas de Brazil. Overlooking the scenic Katy Trail, this Brazilian steakhouse is grandly outfitted with intricate iron chandeliers, huge gilded mirrors and white tablecloths, plus a stately wine room offering plenty of big reds to pair with all that protein. Flip your coaster to the green side and a procession of friendly servers parading around various cuts of meat like leg of lamb, Brazilian sausage, filet mignon and the ever-popular garlic-marinated top sirloin known as picanha will slice their wares directly onto your plate, until you cry uncle by turning your coaster to red. Surprisingly, vegetarians will find plenty to like here too, thanks to a high-end salad bar offering items like hearts of palm, thick steamed asparagus, grilled Portobellos, imported cheeses and even sushi.
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.
In the tradition of a Brazilian churrascaria, the servers at Villa's Grill present guests with as much seasoned meat as their plates and appetites can hold. Nine different cuts of meat include everything from sausage and parmesan pork to bacon-wrapped chicken and picanha, a rump cut of beef popular in Brazil, where the owner grew up.
Though eating unlimited meat is a task in and of itself, you'll want to save room for the extensive selection of sides and desserts such as the brazilian flan. Occasional live music makes for romantic evenings, inspiring couples to gaze deep into each other's eyes as they plot to steal the last piece of bacon-wrapped chicken.
Instead of trays, waiters at Brazilian Cowboy Steakhouse & Grill carry swords that skewer such offerings as top sirloin, garlic picanha, grilled pineapple, and bacon-wrapped chicken, chauffeuring the slabs directly to tables where diners can indicate their preferred cuts. As the mesquite-grilled meats circulate throughout the room, customers can load the remaining space on their plates with the cheese bread, beans and rice, fried bananas, and salads that fill the restaurant’s full buffet. An easy-listening band headlines Brazilian Cowboy's stage each Friday and Saturday, and the concert’s addition of music to the meaty masquerade creates an atmosphere reminiscent of that at a butcher-school prom.
At Boi Na Braza, servers slice tender slivers of top sirloin, garlicky rump roast, beef ribs, and lamb chops straight onto your plate. Tableside carving is the core of churrascaria dining, a Brazilian tradition that yields unlimited portions. Try hard to save room for crème brulee or strawberry cream for dessert.