By Sean Chaffin, Editor/Senior Writer

Posted on November 6th, 2009

With Rio staging the 2016 Olympics, why not taste a bit of Rio this weekend? Brazilian churrascarias not only a detour into a uniquely Brazilian cuisine, but a trip into the country’s easy-going and social culture. Don’t check the watch and put the Blackberry away – just bring an appetite, relax, and have a great time!

Churrascarias are having a major impact on the restaurant industry, not only for those succulent cuts of flavorful meat, but also for the experience the cuisine offers. Brazilians love to socialize – and eat. Two-hour lunches are not out of the norm. A four-hour dinner? No problem. And it is that take-the-clock-off-the-wall mentality that permeates the concept behind churrascarias. This relaxing, laid-back attitude has echoed even with faster-paced Americans. And that’s one of the reasons so many Americans are … eating it up.

With roots in southern Brazil, a churrascaria is a restaurant that serves meat, mostly grilled, and in the rodizio style – a method of serving different cuts of meat. Most restaurants carve and serve individual portions at diners’ tables. The style originated in southern Brazil in the early 1800s. Gaucho cowboys are known for their magnificent family feasts, with meat cooked slowly over an open pit. Meats were brought around each table and carved in a show of gift giving. This unique style has now made its way to the U.S. in the last few decades, with restaurants now all over the country.

“In general, ethnic cuisine is a long-term trend in the U.S. as Americans are becoming more sophisticated and adventurous with their dining experiences,” says Annika Stensson with the National Restaurant Association. “Brazilian cuisine, like many other Latin American cuisines, offers fresh flavors and spices as well as a number of healthy dishes that appeal to the increasingly health-conscious public. Brazilian steakhouses also have some entertainment appeal, as meat is carved and served tableside.”

Stennson says the concept’s popularity has been part of a wave of success for traditional ethnic cuisine.

“It’s a trend over the past couple of decades that keeps growing. Traditional ethnic cuisines – like Mexican, Chinese and Italian – have grown so common they’re hardly considered ethnic anymore,” she notes. “What we’ve been seeing over the last several years is that the general public is also becoming more aware of non-traditional ethnic cuisines, like sushi, Middle Eastern, Thai, and Latin American. This is where the most prominent growth can be found today.”

But the experience is not just meat-centered. The gauchos are definitely conversation pieces themselves, briskly walking around serving hulks of food and ready to offer up some information on the night’s delicacies. The artistry of the carving, clothing, and general atmosphere make for a dining treat. Breaking the ice on a first date? A churrascaria offers not only many conversation starters, but a meal and experience you won’t forget.

Here is a bit on some of these restaurants and what sets them apart:

Texas de Brazil

Texas de Brazil was one of the first churrascarias to enter the market, opening doors to its first restaurant in the Dallas-area restaurant hotspot of Addison in 1998. The restaurant offers a smorgasbord of not only steak, but cuts of beef and meat of every flavor and type. With roots in Porto Alegre, Brazil, the restaurant brings the southern Brazil cattle culture to the U.S. This southern region of the country is known as Rio Grande do Sul and is prime cattle country. Texas de Brazil, a family-owned and operated chain, has expanded in recent years across to 14 locations including Illinois, Virginia, Tennessee, Florida, Louisiana, Colorado, Nevada, Texas, and also a location on the island of Aruba.

Fogo de Chão

An authentic Brazilian steakhouse, Fogo de Chão has its roots directly in Brazil, opening its first location in Porto Alegre, Brazil, in 1979. It was begun by two brothers raised in the traditional gaucho cooking style, passed down through the generations. In 1975, the brothers left their mountain hometown for Sao Paulo and Rio, working up through the restaurant business before opening their own in 1979. Spurred by the success of the first Fogo, they expanded to São Paulo in 1986 and then a second in São Paulo in 1987. After years of success in their home country, they exported the concept to American diners in 1997, opening Fogo de Chão in Dallas. The two gauchos were on to something and the Dallas location was a success. There are now 16 Fogos throughout the U.S. and six in Brazil.

Chima Brazilian Steakhouse

With four locations in the U.S., Chima Brazilian Steakhouse is one of the new kids on the block and named after the chimarro, a traditional drink in Rio Grande do Sul, Brazil. According to the restaurant, a chimarro “symbolizes hospitality and friendship” – something its gaucho-style chefs strive for. Chima began with its first restaurant in Uberlandia, Brazil. In 2004, Bruno Silva brought his brand of dining to Fort Lauderdale, Fla., with traditional rodizio-style cuisine and an elegant facility. The concept has proved to be a hit in South Florida.

Plataforma Churrascaria Rodizio

This New York establishment opened in 1996, has earned top-notch awards, and boasts original rodizio-style feasts. Since opening, the restaurant, which is located in Manhattan on 49^th Street, has earned great reviews. As the New York Times said: “Two things are required to truly appreciate Churrascaria Plataforma: a large appetite to keep you eating and a large group to cheer you on. A caipirinha or two doesn’t hurt either.”

And the restaurant’s motto offers some comedic braggadocio: “The steakhouse that even vegetarians would love.”

Well said.

Porcão

With  roots directly in Rio, Porcão first opened its doors in Rio in 1975 on Avenida Brasil in Rio de Janeiro. Porcão means “portion” in Portuguese, as in a porcão here, porcão there, fitting with the rodizio theme. The restaurant, with its pig logo, quickly became popular with Cariocas. The eatery has continued to expand, adding three more Rio locations between 1978-80 including an Ipanema restaurant. In subsequent years, several more were opened in Brazil before going international to Europe and eventually Miami.

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While this is just a short list of some of the bigger-name churrascarias, this sector continues to expand with many cafés, luncheonettes, and more casual Brazilian restaurants serving anxious – and hungry – patrons across the country. What do you think? Do you have a favorite or recommendation? What is your experience?

Leave a comment and let us know.