Texas De Brazil

[TimC]

The SO and I and 4 neighbors tried it out. Our 4:00 reservations were rolled back to 5:00 because the restaurant couldn't open at 4 as advertised. The snooty manager said he'd give us 50% off for the delay. Not a good start. The bar wasn't even open even though the restaurant opened at 4. We headed next door to the Applebee's and grabbed a couple of drinks.

 

Salad bar. Purty good. Over 50 items although I'd only eat around 10 of 'em, had trouble figuring what 12 of 'em were, was disgusted by 15 of 'em and wasn't interested in the 8 other cheeses.

 

Soup bar. Fantastic. Try the lobster bisque. Deeee-licious.

 

Meat. No other way to describe it than 'meat': Flipped over the green tab to let the guys carrying the meat on the stick know you were ready. It was like some weird Brazilian pr0n as 10 young guys with thick accents carrying meat on a stick swarmed over me jabbing all kinds of barely cooked nearly raw meat on my plate. Nearly 10 minutes later, the mashed potatoes (good) and the fried bananas (not so good arrived). The portion of these sides were barely enough for 3 people although we had 6 in our party. It was all meat and no filler. If your SO likes her meat cooked past the barely moving stage, she'll have to special order and wait. The BBQ ribs were probably the best. The one selection of chicken was nothing special. The other 10 meat varieties on a stick quickly ran together in a beef orgasm. We all agreed we no longer knew what cuts we were even eating after awhile and were overwhelmed by it all. Sensory overload was the most-used phrase.

 

Wine: Large selection. I don't remember what we got, but the ladies enjoyed it.

 

Dessert: Purty good. The chocolate mousse cake with a scoop of vanilla ice cream was passable.

 

It was a weird place. I like meat as much as the next person, but with barely any sides, it was just one big cholesterol heart attack.

 

For $42.99 a person, I've had better food and more variety. It's like an upscale buffet and not worth that much coin. Even with the 50% off from the reservation fiasco, our bill for 6 was almost $350 when you included wine and desserts. If you love different varieties of meat and not much else and are about 2 days from a stroke, then you'll love it. Otherwise, head over to the Applebee's and drink up.

[twiley]

So it would have been over $700 for the six of you had it not been for the 50% discount.

 

I can take six people myself included to a great restaurant with great wine and still get out of there for less than that.

 

Thanks for the tip, I think I'll skip this place.

[TimC]

So it would have been over $700 for the six of you had it not been for the 50% discount.

 

I can take six people myself included to a great restaurant with great wine and still get out of there for less than that.

 

Thanks for the tip, I think I'll skip this place.

 

 

I think the 50% off only applied to the $42.99 for the meat/soup/salad. So it probably would've been around $425 or so.

 

Yep, better food and better everything elsewhere for less the price...unless you love meat on a stick and not much else. Or you're trying to kill someone off with cholesterol. All the meats were seasoned in some Brazilian salt (not sure what that is - I don't claim to be a conniseur) which made it all taste pretty much the same. And when I say rare, I mean barely heated.

 

It'd be okay before a football game with a bunch of hungry neanderthals craving raw meat for about $20 a person.

[twiley]

I think the 50% off only applied to the $42.99 for the meat/soup/salad. So it probably would've been around $425 or so.

 

Yep, better food and better everything elsewhere for less the price...unless you love meat on a stick and not much else. Or you're trying to kill someone off with cholesterol. All the meats were seasoned in some Brazilian salt (not sure what that is - I don't claim to be a conniseur) which made it all taste pretty much the same. And when I say rare, I mean barely heated.

 

It'd be okay before a football game with a bunch of hungry neanderthals craving raw meat for about $20 a person.

 

$425 isn't too bad then but I'd rather go to a Flemmings, Morton's, or Ruth's Chris and spend a little more.

[TimC]

$425 isn't too bad then but I'd rather go to a Flemmings, Morton's, or Ruth's Chris and spend a little more.

 

 

Go to Flemings. My little sister's hubbie is an operating partner for the local one.

[loaf]

Fogo De Chao's - and I love my smoked meats on a stick, thank you very much...

[Yukon Cornelius]

Fogo De Chao's - and I love my smoked meats on a stick, thank you very much...

 

u need to go to the Minnesota state fair... good lord i think the have smoked elephant on a stick there...

[detlef]

It's funny you mention the barely cooked meat. My problem with Brazilian steakhouses I've been to is that all you get is Med well or worse. Mountains of low quality, over-cooked meats that reeked of old garlic. On top of that salad bar is always a bunch of canned crap from US Foodservice. Don't get me wrong, I love steak and eat it far more than I likely should. I'd just rather pay good money for a decent portion of good steak cooked correctly and leave it at that. In fact, I don't even bother ordering steak out anymore. What's the point?

[Dutch Oven]

In fact, I don't even bother ordering steak out anymore. What's the point?

 

 

+1. When I do, I generally find myself disappointed no matter where I am eating. It's better to bet a good steak at the butcher and cook it yerself, IMO.

[detlef]

+1. When I do, I generally find myself disappointed no matter where I am eating. It's better to bet a good steak at the butcher and cook it yerself, IMO.

Well, it comes down to that, doesn't it. I mean, if you want braised lamb shank, it's kind of a hassle to decide when you get home to fire that up. Steak, on the other hand, is among the easiest things you can pull off at the last minute. Grab some steaks on the way home, fire up the grill when you get home (hell, I don't even have a gas one). Coals are ready by your 2nd or 8th beer and you're on your way.

[Puddy]

I think I'm going to a Brazilian place here in Salt Lake City on Friday night. I'll report back.

[Bier Meister]

 

wahso is one of my favorites in PC.

[Sugar Magnolia]

I think I'm going to a Brazilian place here in Salt Lake City on Friday night. I'll report back.

 

 

When in SLC:

 

If you like Mexican-try the Red Iguana

 

There is also an incredible Japanese place in SLC but I can never remember the name-but better than anything I've had in Japan town in SF. It's right across the street from the Convention Center. Great sushi-the oyster shooters were so fresh.

 

I used to go to SLC twice a year for a convention. Was there the year they had a tornado that hit the national news-I was outside and saw the tornado hit the Wyndam Hotel seeing all these windows get blown out-I was only a couple of hundred yards away and started running for my life. The canvas tents holding the overflow booths from the Outdoor Retailer Show was hit-I was one of the first on the scene. One of the tents was down but the other one left standing. People were walking around dazed and bloody and two people died-sorry I guess I'm off the food and beverage topic.

[Seattle LawDawg]

In fact, I don't even bother ordering steak out anymore. What's the point?

 

 

You need something to pair with that nice big Cab you ordered?

[detlef]

You need something to pair with that nice big Cab you ordered?

 

Well, considering that I know what that big Cab actually costs, I typically don't order that out anymore either. Basically, dining out for me happens one of three ways:

 

1) I go cheap and hit a taqueria or similar ethnic joint (typically beer)

 

2) I go sushi 'cause it's impossible to do that at home with any variety at all (once again beer, sake if they actually have good sake, or white wine if they have a good list)

 

3) Fine dining typically means going to a small chef/owner place and doing a tasting menu which usually means white wine and pinot noir 'cause they're way more versatile.

 

The big cabs come from my cellar and are typically paired with the aforementioned steak that I bought and cooked at home. If I want another bottle, I don't have to fork over another $100 (unless it's something crazy good but then it'd be several hundred dining out) and I never need to worry about driving home or whether or not they need the table back for another reservation.

 

All in all, I freaking hate steakhouses. The wine lists often suck (not interesting at all, just an encyclopedia of every CA Cab on the market), the sides are an afterthought, so only the steak is worth eating (if it's good). I can think of way better ways to drop $100+ a person.

Edited May 3, 2007 by detlef

[Seattle LawDawg]

Well, considering that I know what that big Cab actually costs, I typically don't order that out anymore either. Basically, dining out for me happens one of three ways:

 

1) I go cheap and hit a taqueria or similar ethnic joint (typically beer)

 

2) I go sushi 'cause it's impossible to do that at home with any variety at all (once again beer, sake if they actually have good sake, or white wine if they have a good list)

 

3) Fine dining typically means going to a small chef/owner place and doing a tasting menu which usually means white wine and pinot noir 'cause they're way more versatile.

 

The big cabs come from my cellar and are typically paired with the aforementioned steak that I bought and cooked at home. If I want another bottle, I don't have to fork over another $100 (unless it's something crazy good but then it'd be several hundred dining out) and I never need to worry about driving home or whether or not they need the table back for another reservation.

 

All in all, I freaking hate steakhouses. The wine lists often suck (not interesting at all, just an encyclopedia of every CA Cab on the market), the sides are an afterthought, so only the steak is worth eating (if it's good). I can think of way better ways to drop $100+ a person.

 

 

I can't remember much about the steak quality, but I liked the Angus Barn. Obviously, most of the allure was the wine list and getting a tour of their cellar but if the steak had sucked, I probably would have remembered that. There were definitely a lot of CA cabs on that menu though, some overpriced and some surprisingly decently priced. We had a few of the decently priced ones last time I was in the area.

[detlef]

I can't remember much about the steak quality, but I liked the Angus Barn. Obviously, most of the allure was the wine list and getting a tour of their cellar but if the steak had sucked, I probably would have remembered that. There were definitely a lot of CA cabs on that menu though, some overpriced and some surprisingly decently priced. We had a few of the decently priced ones last time I was in the area.

 

That place is a freak of nature. There isn't a restaurant in the area that can even touch them in terms of sales and it is nearly impossible to figure out why. Not only is it huge, but it is packed every night. I was there for an after party for an industry tasting and saw people literally seated in the hallway next to the bathrooms having dinner.

 

The steaks are fine enough, but they're neither cooked over fire or done in one of those special broilers that Ruth's uses, just plain ol' gas grill. Everything else is pretty much hack. That kitchen is a factory.

 

We can agree do disagree on the list and there is certainly plenty of good stuff on it. I just think that it's rather lazy to just order one of everything and that's what it seems they do. I realize that is the standard for steakhouses, thick binders with multiple vintages of nearly every cab of consequence. It's just not for me, give me a smaller list that has been carefully chosen (and tasted) by a wine buyer who's in tune with the food and has an eye for turning you on to something new.

 

I mean, dining out can be a great chance to experience a variety you've never had before because it may be offered by the glass or there is likely someone there who's had it recently and can describe it well. A place like Angus Barn is going to have something like Sonoma Cutrer Chard and Sterling Cab by the glass. Fine enough wines, to be sure, but nothing that's gonna turn me on.

[Seattle LawDawg]

That place is a freak of nature. There isn't a restaurant in the area that can even touch them in terms of sales and it is nearly impossible to figure out why. Not only is it huge, but it is packed every night. I was there for an after party for an industry tasting and saw people literally seated in the hallway next to the bathrooms having dinner.

 

The steaks are fine enough, but they're neither cooked over fire or done in one of those special broilers that Ruth's uses, just plain ol' gas grill. Everything else is pretty much hack. That kitchen is a factory.

 

We can agree do disagree on the list and there is certainly plenty of good stuff on it. I just think that it's rather lazy to just order one of everything and that's what it seems they do. I realize that is the standard for steakhouses, thick binders with multiple vintages of nearly every cab of consequence. It's just not for me, give me a smaller list that has been carefully chosen (and tasted) by a wine buyer who's in tune with the food and has an eye for turning you on to something new.

 

I mean, dining out can be a great chance to experience a variety you've never had before because it may be offered by the glass or there is likely someone there who's had it recently and can describe it well. A place like Angus Barn is going to have something like Sonoma Cutrer Chard and Sterling Cab by the glass. Fine enough wines, to be sure, but nothing that's gonna turn me on.

 

 

In this case, I liked the large selection for the reason that I know what I like of what I've had and probably have some in my cellar at home. A lot of the times when I go out, I like to try new wines. We had a large enough group that ordering by the bottle didn't result in any more than a glass / person anyway. We did start out fairly safe with an estate Montelena. The surprise of the night for me was a 96(I'm 90% sure that was the vintage) Altamura...had never heard of the winery but was impressed with the wine.

 

I certainly see your point about structuring a good wine list based on the food available and in the event that doesn't happen, a respected sommelier is a necessity. That seemed to be lacking at the Angus Barn. The steward's information seemed to be limited to the information listed in the book.

[Puddy]

wahso is one of my favorites in PC.

 

 

Didn't get an opportunity to go there although it looks great. Went to a place in Park City called Chimayo. Very impressed. The tortilla soup was killer.