I am late to this post and new to this forum. I would like to add, that if you do spend the time to go there. Save a little room for dessert. There is a dessert that I really recommend. It is called Brazilian Papaya Cream. This is the only place I have at this and I was amazed on how good it tastes.

To somehow explain it, it is Papaya Cream! But, the "cr�me de cassis" changes the flavor for the better. I would say both items eaten seperately does not taste good or atleast acquired taste. However, both combined.... MmMmMM good. You always ask the server to give a better explaination. But,I am sure it is a favorite among customers.

I found Texas de Brazil's meats to be incredibly salty. My co-workers who dined with me had the same comments. We had Fogo De Chao about 2 months later, and we much preferred the salt level at Fogo over Texas de Brazil.

To me, Fogo de Ch�o is far better than Texas de Brazil.

I wouldn't drive two hours for Texas de Brazil unless I had to drive two hours to get any kind of decent meal, meaning if I lived in the boondocks and had to drive two hours anyway, TdB wouldn't be a bad idea, but I wouldn't drive past a good place an hour away to get to TdB.

Unless you have been a vegetarian your whole life - or are capable of eating vast quanities of food at a sitting, I wouldn't drive 2 hours to go to a Brazilian churrascuria. Then again, I have driven 2 hrs for far worse things...

Just a tip - learned after living in Sao Paulo for a while - DON'T take the meats that they bring you during the first couple of rounds.

It is a trick. (Just like the whole salad bar is a trap!)

They are trying to get you full off of the "cheap" meat - beef ribs, chicken, pork... so you don't eat a lot of the expensive stuff - especially the "picanha"...

"The Picanha is actually the cap that sits on top of the Top Sirloin Butt Roast. The Top-Butt is made up of the Culotte muscle and the Top Sirloin (minus some trimmings). So, if you have a butcher that deals with Top Sirloin, just ask for the Culotte, which is triangular in size. They can be very difficult to come by, but because of that beautiful fat cap it has, the Culotte is worth the effort."

http://askabutcher.proboards.com/ind...play&thread=90

The "picanha" ("Peek-cahn-yah") is the best meat most of these steakhouses offer and you should ask for a TON of it - don't be bashful or ashamed!!! Hell, I would **ONLY** eat picanha if I went to a currascaria again!

If you are going to pay a lot for a Brazilian churrascaria, make THEM pay by giving you the good stuff!

FYI, they make their money via their bar/drinks. Caparinhas are the cheapest drinks on the planet but somehow cost $10+ each... they are counting on you ordering 4 of them....

But they're sooooooo goooood.

I find TDb's salt level to be unacceprable. I don't know if they are covering up meat that they get a discount on because it is past sell-by date ,they are trying to sell drinks, or that is authentic.

I find FdC's sides and buffet to be much nicer and the rodizio is of higher quality. You do pay a much higher price at FdC however.