Blue Charcoal, Richardson

Picahna, fraldinha, and tender slices of mint-marinated lamb make mouths water at Blue Charcoal, a Brazilian-style steakhouse with upscale cuisine but a casual feel. Gauchos weave around tables carrying skewers of meat, which they carve directly onto diner's plates or into their pockets if they wish to eat later. Most meats get—and need—nothing more than salt-and-pepper seasonings, but some are bathed in creative sauces or wrapped in bacon. To avoid a meat coma, patrons can pair their rodizio dinners with a trip to the salad bar and authentic Brazilian side dishes.