Boi Na Braza, Irving

With a name that translates to "steer over the embers," it's safe to say the gauchos at Boi Na Braza know a thing or two about meat. They practice the centuries-old tradition of churrasco, slow roasting succulent cuts like ribeye and tenderloin over the embers of a fire. Once finished, they walk the aisles of the dining room, slicing cuts directly from spit to plate. The result is a unique dining experience with unending savory meat choices.