Page 93 - Las Vegas Golf & Leisure SPRING 2018

Texas de Brazil

A bit of South America in Las Vegas

STORY BY BOB GOURLEY | PHOTOGRAPHY COURTESY OF TEXAS DE BRAZIL

will never forget the look on my According to our friends at Wikipedia, satisfy your hunger for a long time. This expe-
young son’s face the time we ate at churrascarias have been around for centuries, rience shouldn’t be rushed.
Texas de Brazil in Fort Worth many starting in the Pampa region. The gauchos
I s ago. As a family, it was the first of Brazil, Argentina and Uruguay performed You will want to order a libation or glass of
year
time we had ever encountered a churrascaria. fireside roasts of meats. Texas de Brazil’s wine from their extensive lists. The signature
The endless parade of skewered meats that modern version includes selections prepared cocktail is the caipirinha, made of fresh-
came to the table were met with enthusi- Texas-style with a lot of rub and fire. squeezed lime, sugar and crushed ice. It is
asm as we all anticipated tasting their juicy very refreshing, with a burst of flavor at first
goodness. The Vegas location is much larger than gulp. A choice of cachaca (like rum, but made
its counterpart in Fort Worth. As you enter from fermented sugarcane juice) comes with
Even though we have since been to many the attractive doors, it is like walking into a it. They have a large wine list, but don’t hesi-
Brazilian steakhouses, my wife and I were modern ranch such as you might find on a tate to order a vintage from their private label.
anxious to visit the Las Vegas Texas de Brazil huge spread in Brazil, with a few rustic edges. The pinot noir was light, fruity and went very
located on the northwest corner of Town The red and black hues are accentuated with well with the cavalcade of meats.
Square. large candelabras that have wrought iron
finishes. The wait staff wear blue shirts that Just how do you proceed with the food?
blend nicely with the color scheme. A large I would suggest a first trip to the salad bar.
bar area is located to the left where visitors Leave the marker on your table at “Red” so
can indulge in a cocktail while waiting. As the meat servers won’t show up. The circular
you are escorted to the table, your eyes will layout makes it easy to navigate the plethora
focus on the expansive salad bar, which you of items you will want to ponder before you
know you’ll want to visit several times during start loading your plate.
your stay.
Salads include hearts of palm, tabbouleh,
Even though you know you are in for a couscous and a unique pineapple carpaccio
great evening of dining, take your time, for with fruit slices so thin you will wonder how
the combination of protein and greens will they were able to do it. There are also lots of
hot side dishes including garlic-mashed po-
tatoes, smooth and with just a kiss of garlic.
The sautéed mushrooms are delicious, along
with jasmine rice and feijoada beans. The
potatoes au gratin are exceptional with the
sliced spuds sitting in a thinner sauce than
you usually find in other recipes. Believe it or
not, you will find sushi at the bar and soups
like lobster bisque, a thick and tasty affair.
As you come back to your table you will find
a dish of Brazilian-style fried bananas that
you’ll want to inhale quickly.

W W W.L ASVEGASGOLFANDLEISURE.COM SPRING 2018 LVG&L 91