By Clint Confehr
NASHVILLE, TN — Open nearly a month, Texas de Brazil is a protein powerhouse offering flame kissed meats directly from the fire for immediate satisfaction. On the northeast side of Centennial Park, the new to Nashville restaurant is next to Kobe Steaks. But instead of a cook at your table, waiters — roving gauchos — bring skewers of meat to your table directly from a high open flame. That’s churrascaria style cooking and service, including a disk at each plate. Place the disk green side up and meat is brought to you until you flip the disk and display the red side to stop deliveries. Guests are provided tongs to take a slice of meat as it’s carved.
“We were already familiar with churrascaria,” said Micah Matheny of Hermitage. He grew up in Brazil where his parents were missionaries and, while he was looking for chicken hearts as well as beef, chicken, lamb and pork, Matheny gave Texas de Brazil two thumbs up.
Matheny had been to Texas de Brazil in Memphis, which opened 13 years ago. “A lot of people have come into our Memphis location and asked when we’d open in Nashville,” said Aaron Wilkins, corporate training manager for Texas de Brazil. “How could you miss the capitol of the state? Eventually, it would come.”
Texas de Brazil has 46 locations in major American cities, with a Huntsville restaurant opening in January, and half a dozen overseas locations. Clearly the business has found a way to satisfy discerning Americans and an international clientele.
Ikbal Salman is Lebanese by heritage, a grocery manager by trade, and a former proprietor in Brentwood at her Greek Island Deli, closed for family reasons. She favors lamb at Texas de Brazil. “It is our meat, actually,” Salman said, “but our lamb is different. This is outstanding.” She’d never experienced churrascaria servings with meat carved from a skewer. “It’s a very good idea,” Salman said.
Rodriquez Jones, another guest, agreed. “By the time you finish with one bite, they’re right there at your table offering another slice.” He and his wife, Katrese, “had a great experience.” Katrese Jones enjoyed the variety of meat and went to the salad bar several times, he said, adding, they got value for their money.
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