Texas de Brazil Opens 44th Restaurant

The steakhouse also offers an elaborate salad area featuring 50 fresh gourmet items.
The steakhouse also offers an elaborate salad area featuring 50 fresh gourmet items.

Award-winning churrascaria, Texas de Brazil, is now open in Rochester, New York. The new 7,5000-square-foot restaurant will accommodate 280 guests and feature an open-view grill in the dining area, a wine wall, private dining, and a bar/lounge area. Located in College Town, the new Rochester location is the company's 44th restaurant.

"We're excited to bring the art of churrasco, cooking over an open flame, to Rochester," says Evandro Caregnato, culinary director, Texas de Brazil. "As a native gaucho who grew up in Rio Grande do Sul, the birthplace of churrasco, I'm proud that Texas de Brazil cooks all of our meats in the churrasco tradition that I learned from my grandfather. We've had great success with our authentic Brazilian-American churrascaria dining experience in New York State and we're thrilled to open a new location in Rochester."

At each table, Gauchos will carve an array of grilled beef, lamb, pork, chicken, and sausage, as directed by the guest's red and green disks that indicate when to bring more meat or when a break is needed. The steakhouse also offers an elaborate salad area, beautifully decorated by large tropical flowers and featuring 50 fresh gourmet items, such as imported cheeses, charcuterie, Brazilian black beans, roasted vegetables and creamy lobster bisque. Texas de Brazil also offers an extensive award-winning wine list, rich in South American varietals, to further enhance the dining experience.

Texas de Brazil in College Town is open for dinner nightly. The dining prices are $44.99 for a Regular Dinner, which includes the meat service and salad area, and $24.99 for Salad Area Only Dinner (prices exclude beverages and dessert). Children under 2 years old are complimentary; ages 3–5 are $5; and kids 6–12 dine for half-price.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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