Eye-popping decor and salaciously good food take diners at this dramatic eatery on a trip abroad.
The interior is earthy and dramatic with black-and-red accents, animal skins and a tropical air. Starters and salads are big and bold, like sweet plantain turnovers filled with queso fresco on guava creme fraiche, or South American-style seviche with hearts of palm, avocado and capers. The infamous Churrasco steak is the main player: a corn-fed prime beef tenderloin (six- or eight-ounce), basted with garlic-parsley chimichurri and char-grilled to order.
- Included on Travel + Leisure's list of the Best Steakhouses in America (2013).
- Chef Michael Cordua named James Beard Award semifinalist for Best Restaurateur (2011).
- Churrasco steak was included in Esquire's feature on the 20 Best Steaks in America (2008).
- Chef Michael Cordua was inducted into Food & Wine's Hall of Fame (2008).