Texas de Brazil Debuts New Lunch Menu in NYC

The lunch menu will be à la carte, and served only in the New York City location.
The lunch menu will be à la carte, and served only in the New York City location. Image Used with Permission

Texas de Brazil is launching a new lunch menu at its New York City location. 

The restaurant, which is traditionally known for its continuous dining experience with a fixed-price and fixed-menu, is unveiling an a la carte menu with rice bowls, salads, and sandwiches.

"At Texas de Brazil, we pride ourselves on providing a great product to the guest, which will still be our top priority with our new concept," says Salim Asrawi, chief operating officer of Texas de Brazil. "New York City boasts a fast-paced environment and we wanted to create a menu that still reinforces our brand while allowing us to provide the guests with options more suitable for their busy lunchtime schedules."

The casual concept lets the guest choose their preferred style of dish and favorite fire-roasted meat to go along with it. In addition to the lunch entrées, the menu will also offer an assortment of side-items and select desserts. In order to stay true to the brand, Texas de Brazil chose to develop their lunch menu by primarily using items that were already found in the regular dinner menu.

The rice bowl, which contains guest's choice meat, Jasmine rice, black beans, and marinated onions and is served with the restaurant's acclaimed fried bananas and chimichurri sauce, brings a more traditional Brazilian-style lunch to the table. 

The second option is a sandwich comprised of a generous portion of deliciously seasoned meat, arugula, tomato, and marinated onions atop baked ciabatta bread with mild garlic spread. And finally, the health conscious consumer can opt for the fresh-made salad featuring a romaine and arugula lettuce mix, tomatoes, cucumbers, onions, shaved Parmesan, and choice of dressing.

The restaurant is located at 60th Street and 3rd Avenue, with lunch hours of 11:30 a.m. to 2:30 p.m., Monday through Friday.

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

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