Texas de Brazil reflects authentic South American churrascaria dining
experience with a feast of meats, wines and gourmet salad bar items
Dallas – From the Brazilian gauchos that roam the dining room with
skewers of savory meats sliced tableside to the 400-item wine list and
South American selections and the menu of classic Brazilian cocktails
like the caipirina, Texas de Brazil is a destination where guests can
immerse themselves in a dining experience, rather than just a place to
have dinner.
The upscale chain, which is based in Dallas has eight locations
throughout the United States with a ninth slated to open in Chicago in
November, features prix fixe all-you-can-eat selection of 15 grilled
meats that are prepared and served in the churrascaria tradition from
the plains of southern Brazil and Argentina. Using South American
methods, specially seasoned and slow-roasted meats are cooked over an
open-flame grill, situated on long skewers and then carved tableside by
the gauchos (or South American cowboys).
Before the meats arrive, guests are treated to cinnamon-sprinkled sweet
fried plantains, garlic mashed potatoes and a two-sided coaster. In the
Brazilian custom, guests signify their preferences by which side the
coaster is on – green means go, and red means no. With savvy
swordsmanship, the gauchos slice portions from skewers of picanha and
garlic pichana (ribeye), filet mignon, bacon-wrapped filet mignon, beef
ribs, alcatra (top sirloin), fradinha (bottom sirloin), cordiero (leg
and rack of lamb), lombo (pork loin and Parmesan pork loin) costela de
porco (pork ribs), linguica (Brazilian sausage), and frango (chicken
legs and bacon-wrapped chicken breasts). Guests can have as little or
as much as they want.
“We have a festive atmosphere that is infused with energy. That is why
were have emerged as a popular destination for dinner. It is natural
that is festive atmosphere is accompanied by a tremendous feast,” said
Salim Asrawi, who is COO and partner of Texas de Brazil. “It’s all
about interaction. Here, the waiter explains the Brazilian story of how
the concept works, what meats are available, how they are cooked, how
to signal for service, and how to use the tongs to grab the meat.”
Churrascarias are becoming more prominent in the United States. The
churrascaria’s roots are based in the high plains of Brazil - the
Pampas – where the soil is fertile. To celebrate their bounty, ranchers
have traditionally hosted elegant feasts featuring meats from animals
that grazed the land. It became tradition for the ranchers there to
host feasts to celebrate their bounty. Especially enjoyed were the
plentiful meats from animals that grazed the land. The gauchos created
a technique of barbecuing fresh cuts of beef, pork, chicken and lamb on
skewers over open-pit fires to exude an intense flavor and aroma. This
churrasco style of cooking was eventually implemented by restaurants
across Brazil, evolving into the popular steakhouses of today. There
are no menus, instead just an assortment of roasted meats on skewers
brought to the tables for guests to choose from and dine on.
Asrawi – who is the son of a restaurateur, earned a master's degree in
restaurant and hospitality management from Johnson & Wales and has
held executive roles at the Tropicana Hotel in Atlantic City and the
Ritz-Carlton in Marina del Rey, Calif. – decided to open a churrascaria
in the Dallas after his uncle’s frequent trips to South America. His
uncle, Salah Izzedin, is one of three partners in Texas de Brazil. The
other is Leila Izzedin, who is a CPA and Asrawi’s mother
Texas de Brazil debuted in 1998 along the prominent restaurant row in
Addison, a suburb of Dallas. Asrawi brought Evandro Caregnato from
Brazil to serve as the corporate chef. Caregnato is proficient in the
guacho culinary tradition, which was founded in his hometown of Rio
Grade do Sul in the southernmost region of Brazil. Caregnato, who
earned a bachelor’s degree in business administration and is a
certified chef, operated his own restaurant before joining Texas De
Brazil, where he develops menu items, trains meat carvers and instructs
grill masters about authentic churrasco preparation techniques.
Texas de Brazil has competitors, but Asrawi believes that his
churrascaria has carved its own niche as an upscale destination for
dining and culture. Texas de Brazil's locations in Dallas, Ft. Worth
and Addison, Texas; Memphis, Tenn.; Orlando and Miami, Fla.; and Aruba
attract upscale diners: professionals, families, and tourists. The
chain also boasts a thriving revenue stream of business meetings and
private parties.
Reflecting the tradition of a South American churrascaria while adding
an upscale ambience, Texas de Brazil incorporates rich and rustic
design elements like heavy wrought-iron doors that push open like horse
stalls, riveted metal that adorns the bright walls and ceiling, and
copper bowls of fire that sit beside radiant fresh flowers. The music
is lively and the colors are vibrant in each location.
The music is loud, the colors vibrant. Asrawi’s aunt, Aida Izzedin, is
the family artist and creates the floor-to-ceiling floral arrangements
and the original works of art in each location. Of course, Texas de
Brazil is not just about meats. The 40-item salad bar is an integral
part of the feast and includes items such as carrots, celery, tomatoes,
spring greens and cucumbers lie next to specialties like fresh buffalo
mozzarella, shrimp ceviche, green beans with walnuts, artichoke and
raisin mélange, and mushrooms sautéed with wine and garlic. There is
also a section devoted to Latino favorites, such as black beans,
garlic soup, tender rice, farofa and yuca.
Texas de Brazil boasts a 400-item wine list that features largely
domestic and South American wines (generally reds) which, Asrawi feels,
are the best complements to the food. Europe and Australia also are
represented in reds, whites, sparkling and fortified wines. Classic
Brazilian cocktails – the caipirinha and bahido – are also popular
selections.
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