Texas de Brazil

FOOD

Texas de Brazil roasts its meats on skewers suspended above a stone-and-metal grill filled with natural wood charcoal, then carves them tableside. Picanha, the Brazilian sirloin cap, is a useful introduction: its outer fat layer bastes the beef as it cooks, while simple seasoning leaves the meat and fire easy to taste. Garlic Picanha gives the same cut a more pronounced garlic flavor. Both invite a small first portion, followed by another carving if that is the steak worth returning to.

The beef selection also includes filet mignon, flank steak, spicy sirloin, and bone-in beef ribs. Filet offers a tender cut, while flank supplies a firmer texture and full beef flavor. Spicy sirloin adds a seasoned variation to the succession of steaks. Filet mignon wrapped in bacon brings another preparation, combining the tender beef with the salty richness of its wrapping.

Parmesan-crusted pork loin and Parmesan chicken drumettes make cheese part of the roasted exterior. Chicken breast wrapped in bacon, barbecued pork ribs, and Brazilian sausage offer additional choices, while leg of lamb and lamb chops bring lamb into the service. The range includes simply seasoned cuts, garlic, spice, bacon, and Parmesan, making successive portions recognizably different. The available meats vary by restaurant, and some selections may carry an additional charge.

The cold spread gives smoked salmon and shrimp salad a place alongside prosciutto, salami, Manchego, Grana Padano, and mozzarella. Hearts of palm, marinated artichoke hearts, asparagus, roasted peppers, and baby beets add vegetable choices. Tabbouleh and couscous salad sit among the prepared dishes, while pineapple carpaccio provides thin slices of fruit. A plate can bring together cured meat, cheese, vegetables, and something tart or sweet before the hot meat service begins.

Lobster bisque is a particularly recognizable part of the hot selection, adding a creamy soup to a meal built around grilled meats. Sautéed mushrooms are braised with herbs and red wine, their dark cooking juices suited to a slice of beef. Potatoes au gratin supply a rich potato accompaniment. These steakhouse dishes share the spread with jasmine rice and feijoada black beans, allowing quite different side plates within the same meal.

House-baked Brazilian cheese bread, garlic mashed potatoes, and sweet fried bananas accompany the dining experience. The bread’s chewy center and cheesy flavor make it easy to revisit between carvings. Fried bananas bring a soft, sweet bite alongside savory meat. Farofa, toasted cassava flour, and Brazilian vinaigrette provide traditional accompaniments for building a plate around the beef and beans.

Drinks include the caipirinha, made with cachaça, lime, and sugar. Its citrus and sugar give the Brazilian spirit a refreshing place beside the grill. The wine list includes reds, whites, sparkling wines, and a private label from Chile, with port and other spirits available for a later glass. Beverages are ordered separately.

Dessert is also a separate order. Brazilian flan and papaya cream offer Brazilian finishes, with the latter blending papaya and vanilla ice cream. Carrot cake, pecan pie, Key lime pie, chocolate mousse cake, and crème brûlée broaden the selection. The fixed-price meal covers the continuous meat service, salad area, and included sides; desserts and featured extras sit beyond that package.