Chamas Do Brazil's name translates to flames of Brazil, as in the flames that Gauchos (Brazilian cowboys) lit on the South American countryside centuries ago. Back then, they caught and skewered different meats to roast over open-flame pits—a process known as churrasco. Today, the Gaucho chefs of Chamas carry on that tradition by roasting 16 quality meats ranging from top sirloin to chicken with bacon. They parade spears of these cuts around the dining room, carving off slices to whoever flips their coaster-sized signal chip from black to green. But meat isn't the only thing in abundance here. Patrons can round out their meals with trips to the salad bar, where they can choose from more than 50 hot and cold sides, select from more than 150 wines at the full bar, and enjoy more than three legs on each chair.