Favorite
This corner lot in Vintage Park near Champion Forest isn’t easy to find, but once you’re inside, it’s hard to miss the gigantic salad bar. The meats, brought to the table by gaúchos, are prepared with exceptional care. Chicken wrapped in crispy bacon is first marinated overnight in Cognac and beer, while meltingly tender lamb chops are soaked in wine, Read more...
Favorite
Over the years, the Nicaraguan Cordúa family has crafted a meaty menu that finds its roots in dishes from all over Latin America. Starches such as yuca and taro are just as likely to appear as potatoes or corn, but the chargrilled flesh that gives the restaurant its name is the real reason to visit. But all that heavy food may Read more...
Favorite
Houston can’t get enough of South American steakhouses, as evidenced by the success of this latest addition to the fold, which serves mountains of meat each night and one-ups the competition with a chef’s table that allows patrons to enjoy special creations from Facón chef Sean Skala. Pray to the food gods and hope he’ll serve his rich Peruvian lamb Read more...
Favorite
The salad bar at this handsome Galleria churrascarria includes cured salmon, hearts of palm, and artichokes, along with an awesome array of salad ingredients. You’ll also love the side dishes, including fried plantains and toasted polenta triangles, that are automatically brought to the table. The picanha, ribeye, and filet mignon here are good, but they’re inexplicably outdone by the humble Read more...
Favorite
With a flamboyant flower arrangement towering over it, the salad bar is the focal point of this elegant Brazilian steakhouse. And there’s a lot more than lettuce and tomatoes on this spectacular Brazilian buffet—choose from smoked salmon, lobster bisque, and sautéed mushrooms, as well as plenty of primo quality olive oils and cheeses. The caipirinha cocktail is among the best in Read more...
Favorite
Houston has no shortage of steakhouses, but there’s nothing else quite like Tango & Malbec. Setting it apart from Brazilian–style churrascarías, meat isn’t brought out on long skewers at the flip of a card. Here, you get a more traditional steakhouse service and atmosphere, with more unusual cuts of meat, like elk sirloin, rack of wild boar, veal sweetbreads, and Read more...
Favorite
The typical Houston churrascaria attempts to recreate the rustic flavor of gaucho barbecue in an atmosphere of palatial grandeur, but in Brazil, a churrascaria can be anything from a fancy restaurant to a simple beach bar. Nelore follows the more relaxed tradition. Owned by a former employee of Fogo de Chão and housed in a Montrose bungalow, “Nelore” is the Read more...
Favorite
There’s more to Brazilian food than the steak on a saber served in churrascarias. Go to Emporio Brazilian Café to sample the folk food of Brazil. Try feijoada, the national dish, a black bean and nose-to-tail pork stew served over rice with toasted manioc topping and hot sauce on the side. There’s also a salt cod and potato casserole and Read more...
Favorite
Churrascaria is Portuguese for “Brazilian steakhouse.” Brazilian entrepreneur Jair Coser opened the first one in the US, Fogo de Chão, in Dallas in 1997, and to this day, servers in gaucho costumes deliver a variety of grilled meats to your table on sword-like skewers—a showbiz version of Brazilian cowboy barbecue. Coser came here from Brazil’s Rio Grande do Sul, the Read more...