Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, chicken, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.

Today, Texas de Brazil has expanded to several award-winning locations both across the country and abroad. To complement savory bites, guests can browse more than 50 gourmet sides at the salad area—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for pairing recommendations from the cellar, a selection that's been honored with a Wine Spectator Award of Excellence.