At Fogo de Chao, a behemoth Brazilian churrascaria in the heart of LoDo, skewer-wielding, Gaucho-costumed servers in puffy black pants saunter from table to table, tempting carnivores with more than a dozen different meats – think filet mignon, top sirloin, sausage, salted ribeye and mint-marinated lamb – that are carved tableside and plucked off the skewers with tiny tongs. And the meat just keeps on coming and coming until you flip your coaster to red, which indicates that your belly needs a break from the gluttony. Luckily, there’s an impressive salad bar, too – but like the meat parade, it’s hardly pedestrian: imported cheeses, breads, hearts of palm and marinated vegetables, including artichokes, stock the display, which is replenished long before anything has vanished. With its comfortable seating and elegant touches, Fogo de Chao is perfect for a special occasion, or just a meat-frenzied evening with friends.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria?a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also features fish, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos?also known as Brazilian cowboys?bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and homemade salads at the gourmet salad bar, as well as enjoy Brazilian appetizers served directly to the table.
Brazil?s flag hangs proudly under the front counter at Little Brazil. The flag??vibrant green, yellow, and blue??reveals the eatery?s menu: flavorful and authentic Brazilian food. Chefs simmer pots full of black beans, smoked sausage, pork sirloin, bacon, and Brazilian dried beef. They blanket chicken cutlets in a sauce crafted from cream, garlic, tomatoes, onions, and mustard. The chefs? sweet and savory pastries??with such fillings as chicken and Brazilian cream cheese, or cinnamon and banana??are deep-fried or shellacked at patrons? request.
For traditional Brazilian cooking, try Tucanos Brazilian Grill.
Tucanos Brazilian Grill is more than willing to accommodate families, so kids are welcome to tag along.
For no extra charge, utilize Tucanos Brazilian Grill's free wifi.
Dine under the sun (or stars) at Tucanos Brazilian Grill with their charming outdoor seating.
Those with sensitive ears may want to stay away from this restaurant, though, as it can get quite loud.
Some say walking is the greatest thing in life. Tucanos Brazilian Grill knows it's carryout.
Drive to Tucanos Brazilian Grill and find parking in the area.
Prices tend towards the moderate side, with the average tab at Tucanos Brazilian Grill running under $30 per person.
For a quick and easy payment solution at Tucanos Brazilian Grill, pay by major credit card.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria?a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also featured seafood selections, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos?also known as Brazilian cowboys?bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and appetizers at the salad bar.
The Dusty Boot Steakhouse & Saloon welcomes hungry guests to dig into burgers, steaks, and Mexican-inspired specialties. In the dining room, more than a dozen TVs tune in to games as diners sip tequila, margaritas, and other drinks. Meanwhile, the chefs wrap filet mignon in bacon, slow-cook slabs of pork ribs in tangy barbecue sauce, and garnish fish tacos with fresh cilantro. Diners not in the mood to build their own burgers can pick one of the specialty burgers, which include a breakfast burger with bacon, cheddar, and a fried egg, and the Fatty melt—a burger, sautéed mushrooms, and onions between two grilled-cheese sandwiches.
On the weekends, the Dusty Boots' staff wakes up early to the sound of their rooster's idiotic radio show and cooks up breakfasts of three-egg omelets and latke reubens, which include two potato pancakes smothered in corned beef, sauerkraut, thousand-island dressing, and melted swiss.