Texas de Brazil Churrascaria

Traditionally Baton Rouge’s steaks come to us courtesy of the pan or the grill, but our love of Lebanese-style chicken shawarma and gyros proves we never back down from a skewer. With 12 locations nationwide, Texas de Brazil chooses this method as its weapon of choice for slow-roasting choice cuts of beef, lamb, chicken and sausage over an open flame. The chic Perkins Rowe restaurant plays by its own rules. For $42.99, you get an all-you-can-eat pass to the extensive, designer salad bar with soups, veggies and side dishes, and an endless variety of grilled meats delivered tableside by an attentive team of carvers. Most of the beef is prepared medium-rare, but it can be made to order, and it comes with house-baked cheese bread, mashed potatoes, and fried bananas. Drinks, desserts, and hand-rolled cigars are sold separately.

The Ambiance: Smart casual or business dress

Kid-friendly: No

Lunch: No

10155 Perkins Rowe, Suite 100 • 766-5353

Baton Rouge, LA 70810

Monday through Thursday, 5 p.m. – 10 p.m.

Friday, 5 p.m. – 10:30 p.m.

Saturday, 4:30 p.m. – 10:30 p.m.

Sunday, 4 p.m. – 9 p.m.

Reservations accepted • All credit cards

Texas de Brazil’s atmosphere is as extravagant as the cuisine, with antiqued crimson walls and arching, metal-girded ceilings softened only by a series of spectacularly sized floral displays—making this an exciting night out in the city. Turn the page for our secret diners’ reviews.

The Fan

I simply like Brazil: the football, the music, the food.

I’d recommend:

Mastering the system. Servers dart around like Brazil’s relentless soccer defenders, and they’ll overwhelm you just as fast. Once you’ve tried a few meats, turn your sticker back over to red, sit back and savor the moment.

Trying all the beef. Don’t presume the filet is better than, say, the top sirloin, which is sublime: somewhere between prime rib and a perfectly seared steak from your backyard grill. Even the salty skirt steak was boldly flavorful.

Taking your time. Our party of three, full after about a half-hour of tableside carving, was disappointed to see servers bring out new offerings like lollipop lamb chops and roast pork, which they didn’t carve until we’d eaten our share.

I’d avoid:

The bird. No amount of bacon wrapping or Parmesan coating elevated the chicken offers to the worthiness of this meat feast.

Accompanying anyone squeamish. This is no “I’ll be fine; I’ll just have fish” kind of place. The tableside carving is juicy, even bloody.

Dessert ($7.50 each). Sure, the Grand Marnier-infused crčme brulée is delicious, but at $7.50—and after such a feast,—what’s the point? You’re better off going for a stroll and grabbing a sweet coffee drink.

The bottom line:

This is a place to go when you’re hungry for meats, and the flat price allows you to try a nice variety.

The Gaucho

I’ve eaten at Portuguese rodizios and had the world’s best beef in Argentina.

I’d recommend:

The salad bar. Or more accurately, the tapas bar or maybe antipasto bar. This thing is stocked with wonderful cheeses you don’t find frequently in Baton Rouge, as well as intensely flavored prosciutto and salami.

The top sirloin. Pay attention; there are two top sirloins floating around on the ubiquitous skewers. The cubed version, with a garlic rub, is fine. But the “house specialty,” carved for you, is spectacular, particularly the first cut. Imagine grilling steak at home by the slice; each bite that tender mixture of seared, crispy top and juicy, pink underbelly.

Caipirinha ($10). Pronounced kie-peer-een-ya, this is Brazil’s national libation: a mixture of sugar, fresh-squeezed lime and cachaça, a sugarcane-based alcohol.

I’d avoid:

The chicken. It is immensely forgettable alongside such memorable beef.

The pre-meal bread. Don’t get me wrong; these donut holes filed with liquefied Parmesan are wonderful. But really, why let bread take up room better reserved for top-flight beef?

The bottom line:

If you’re ready to get your meat on, this is one of the few local eateries with superbly grilled beef and lamb. Just come hungry.

The Meat & Potatoes Guy

I’m ready to get serious about beef.

I’d recommend:

Grana Padano. This Parmesan-like cow cheese comes in small chunks that match perfectly with toasted sourdough slices to whet your appetite for the main course.

The flank steak. Tangy and tender-roasted, this cut was my favorite of the night, and the beef most responsible for the happy ring of au jus around my plate.

The top sirloin. Sliced deli thin, this buzz-inducing seared steak was almost crunchy on the outside with a perfect medium-rare texture within. The savory, sweet exterior giving way to the saltiness of the beef is something every mouth should experience.

Mashed potatoes. Don’t fill up on them; just keep a tiny scoop on your plate to dab on the sirloin. You’ll feel like you’re back at Grandma’s, and she’s finally mastered the grill.

Bananas Foster cheesecake ($7.50). As full as I was, I needed something light and sweet on my stomach, or else they would have had to wheel me away. This fit the bill with a moist cookie crust, fresh crčme and a halo of caramel.

I’d avoid:

Forgetting to turn over your disc. As long as it’s green side up, you’ll constantly encounter well-meaning but interrupting carvers. Grab a few choice cuts in a row then flip it to red for 10 minutes. Repeat.

The bottom line:

This is upscale all-you-can eat for those beef connoisseurs. Some cuts were better than others, but all were worth trying.