H&H Brazilian Steakhouse

FOOD

Picanha and maminha lead a beef-heavy full dinner at H&H. The prime culotte and tri-tip come grilled and carved tableside, with most meats seasoned simply with sea salt. H&H serves its maminha with the fat on, an appealing detail for the diner who favors that part of the cut. Those two make a useful beginning to a dinner of several steaks.

Filet mignon, ribeye and the H&H house steak extend the dinner selection. Filet brings tenderloin into the rotation; ribeye offers the more marbled alternative, while the house cut also retains flavorful fat. The pleasure is in those differences across successive servings. A favorite can earn another turn, and preferred doneness can be discussed with the gaucho rather than settled once for an entire steak.

Lamb chops and butter chicken broaden the dinner beyond beef. The chops are seasoned and grilled, while butter chicken is spicy chicken breast prepared with butter. That poultry choice gives the diner who likes heat something specific to ask for between the steaks.

Grilled pineapple joins the carving selection with cinnamon and brown sugar. A rather persuasive interruption to all that beef. It can punctuate the savory courses instead of waiting for a formal dessert round, with that sweet seasoning making it a different sort of return request. Brazilian cheese bread is included with dinner, along with the Farm Table and accompanying sides.

The Farm Table provides unlimited hot and cold dishes, salads and prepared proteins, with a selection that changes. Broccoli, Caprese salad, mushrooms and Brussels sprouts are among the foods the spread has included. There’s vegetable and salad variety to bring back alongside the carving, as well as a Farm Table-only meal for someone whose interests lie mainly with the self-serve spread.

Weekend lunch and brunch bring garlic picanha, alcatra and lamb leg into the base selection, alongside maminha and the house steak. Garlic seasons the prime culotte, while the lamb leg is sea-salt-seasoned and slow-cooked. Garlic beef and a different lamb preparation give the daytime meal its own appeal.

Poultry gets particularly interesting at brunch. Galeto drumsticks are marinated in a house sauce and roasted; chicken breast comes wrapped in hardwood-smoked bacon, and chicken hearts add an offal choice alongside the spicy butter chicken. Drumstick, breast and hearts give the chicken enthusiast several different preparations to explore. A little more adventurous than declaring allegiance to chicken and stopping there.

Pork baby back ribs are slow-roasted, and the Brazilian pork sausage is mild. Both belong to base brunch, with mashed potatoes, cheese bread and golden bananas among the sides. The brunch experience also includes a chocolate fountain, giving the sweet finish its own flowing supply. Cinnamon-and-brown-sugar pineapple remains part of the daytime carving, too.

At brunch, filet, ribeye and lamb chops require the optional prime-cut upgrade, which also adds costela beef ribs and fraldinha bottom sirloin. The entire party must take it. Those first three already belong to standard dinner, a useful distinction when a particular cut is the reason for the reservation.