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 cattle-raising area where this outdoor cooking style originated. He figured Texas was the best place to transplant his cowboy-centric restaurant concept, which was already successful in Brazil. The Westheimer outpost is one of 16 Fogos in the US. The salad bar and drab décor here pale in comparison to newer churrascarias, but the wine list is loaded with awesome Cabs and the grilled meats are still top-notch.