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The space across from Centennial Park that was occupied briefly by Sardinia Enoteca has been transformed into the meat-focused steakhouse chain Texas de Brazil. A large bar now creates a partition between the lounge and the dining room, and a large square salad bar acts as a centerpieceit's topped with a Volkswagen Beetle–sized flower arrangement that shoots colorful branches up toward the ceiling. Beside it, the open kitchen reveals a stack of rotisserie grills where the restaurant's signature itemskewers of fresh, slow-roasted meatscan be seen turning slowly on their spits in front of the flames.
If you haven't been to a steakhouse like this, it's best to stick to a couple of basic ground rules. Start with something light: The salad bar, with its chilled bowls of lettuces, fresh vegetables, olives, meats, cheeses, and even sushi, will whet the appetite but could also be your demise if you overindulge. Once you're back at the table, a small card sits beside each diner. When you're ready for the main course, flip it to the green side to start the meat service; red on the other signals you're ready for a break.
Once you're in go mode, skewer-wielding servers stop by the table every few minutes carrying perfectly cooked flank steak, lamb chops, herb-marinated pork loin, Brazilian sausage, and ribs. With quick work, they'll shave off a bit of meat, which you grab with a pair of tongs and place on your plate. Meanwhile, other servers bring by bowls of garlic mashed potatoes and sugar-crusted plantains, both of which offer a nice complement to the highly seasoned meats. If you can find the room, desserts like fudge-layered cheesecake are the final touch on a decadentand adventurousdining experience.
210 25th Ave. N., Ste. 110, 615-320-0013; texasdebrazil.com