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Tips

250

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Brian C.
Verified
Report | a year ago
Expensive but good.
Javonne T.
Verified
Report | 2 years ago
Wonderful place! Can't wait to take my boyfriend (or family this time) back!
Jo D.
Verified
Report | 2 years ago
Very good. Need to validate the parking.
Luisa P.
Verified
Report | 2 years ago
Fabulous and Chic !!!
Ronald W.
Verified
Report | 2 years ago
I look forward to our next visit.
Randy A.
Verified
Report | 2 years ago
Nice place to eat.
Angel P.
Verified
Report | 2 years ago
Excellent
Jeff G.
Verified
Report | 2 years ago
I'll be back!
Michael A.
Verified
Report | 2 years ago
Great job we will be back again
Mike S.
Verified
Report | 2 years ago
Fantastic wait staff, great food.
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From Our Editors

Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos, and one that fed the family behind Texas de Brazil during their life in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.

Today, Texas de Brazil has expanded to several award-winning locations across the country. Despite the lofty ceilings and chandeliers that characterize their venues, the staff remains rooted in ranchers' habits. They conscientiously grill and season their meat, bake brazilian cheese bread in-house, and pass classic cocktails and loaner saddles over the bar for cowboys who consider chairs unnatural. To complement savory bites, guests can browse more than 50 gourmet sides at the salad bar—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for recommendations on suitable pairings from the cellar.

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