Though spit-roasting a rotisserie steak in your fireplace would boost the authenticity of an indoor luau, the wafting scent from the chimney can clog backyards with feral knife salesmen. Leave steak prep to the professionals with today's Groupon to Texas de Brazil in Fort Lauderdale. Choose from the following options:
- For $25, you get $50 worth of Brazilian steakhouse cuisine Sunday–Thursday, valid September–November.
- For $25, you get $50 worth of Brazilian steakhouse cuisine Friday or Saturday, valid in September.
- For $25, you get $50 worth of Brazilian steakhouse cuisine Friday or Saturday, valid in October.
- For $25, you get $50 worth of Brazilian steakhouse cuisine Friday or Saturday, valid in November.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open-flame grill, and serves its diners with a mélange of steak selections. The full dinner ($46.99 regular; $23.99 for kids 6–12; $5 for kids 3–5; and free for kids 2 and younger) marches out a cavalcade of choice cuts, as diners welcome a continuous flow of flavorful proteins, including Brazilian sausage, filet mignon, flank steak, and bacon-wrapped chicken breast. Diners brandish their table's provided card—green on one side, red on the other—to function as a meat traffic light that summons servers to either bring stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. 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. While sating cravings for succulent meats and entertaining conversations about how many flaming knives they can juggle, diners can feast eyes on Texas de Brazil's bright red walls and ivory-hued floors.
Texas de Brazil
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, chicken, 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 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 both across the country and abroad. To complement savory bites, guests can browse more than 50 gourmet sides at the salad area—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for pairing recommendations from the cellar, a selection that's been honored with a Wine Spectator Award of Excellence.