17 Best Brazilian Steakhouses In The US, Ranked

Looking for a delicious cut of meat but want something a bit different from the standard Texas steakhouse? Why not try a Brazilian steakhouse instead? At an authentic Brazilian steakhouse restaurant, you'll find not only a selection of unique cuts not typically sold in the U.S. but also varying flavors popular in the South American nation. While many nations in the continent to our south are known for their exceptional cuts of beef, few countries pile the meat up (and keep it coming) like Brazil. Even if you can't travel there soon, you can at least indulge in some of the culinary offerings without ever leaving the country.

There are plenty of Brazilian steakhouse chains out there, but which ones are authentic, and which ones are simply capitalizing off of the "Brazilian" name? To help determine this, we're looking at varying Brazilian steakhouse restaurants and how these locations prepare their meat, how it is cooked, as well as other menu items in order to identify which Brazilian steakhouses are authentic, and which ones are Brazilian in name only.

Honestly, this one is just kind of so-so, but the main benefit of Rodizio Grill is that it does have a number of locations around the country (we're also not super thrilled with how the brand is following The Ohio State University's emphasis on "The" in the "The Brazilian Steakhouse" slogan).

There are not many cuts of beef offered (and it tends to rotate), and the picanha cut of steak is often way too large. This is a problem because the cuts are supposed to be a little smaller so the fat outer layer can drip into the protein, and while there are a couple of Brazilian sides, the offerings are mostly limited. Plus, the meats are cooked in a rotisserie — this is a negative because you want wood or at the very least, charcoal. What Olive Garden is to Italian food, Rodizio Grill is to Brazilian food. With all that said, not every community has multiple Brazilian steakhouses, so while there are better options in other corners of the country, this isn't a bad place to go when offerings are limited.

Oliveria's can be a little tricky, as the restaurant doesn't have its full menu listed online. So, unless you know what you're looking at, you might not know exactly what kind of cuts are available, or if anything is actually authentic Brazilian. The cuts of meat are very much the standard Brazilian steakhouse offerings you're going to find in most places. The biggest, and we mean biggest, party foul here is the meat isn't cooked above a charcoal grill. Heat lamps are incorporated into the cooking process (which we wished we could have unseen, but it was on the restaurant's own Instagram page). We generally wouldn't put a Brazilian steakhouse and Arby's on the same page, but Arby's has the meats, as well as the heat lamps.

One thing we do want to highlight though is the selection of authentic Brazilian desserts. While there are some other Latin American desserts sliding onto the all-you-can-eat spread, Brazilian favorites, including brigadeiros and quindim, are both on display.

When you want a good deal in LA, Koreatown is the place to go. Whether it's for a meal or an apartment, steer clear of West Hollywood, and instead come out to Koreatown. While poking around, you will come across W Brazilian Steakhouse.

It's not as large as the other destinations on the list, the menu isn't exactly robust, and the "authentic" Brazilian food options can be counted on one hand, but in terms of quality and price, it's difficult to beat. Where else are you going to find all-you-can-eat meat in SoCal for under $35 (for lunch at least)? Heck, have you been to a McDonald's of late? A meal for two is pushing pretty close to that price. So, do yourself a favor and check out W Brazilian Steakhouse. When you leave, both your belly and your wallet will be full.

For starters, Chima originated in Brazil, so that is always a good starting point. It then expanded to South Florida before skipping around the country. However, things start to slip from there. First, the meats are, again, cooked in a rotisserie. Second, many of the meats are featuring U.S. seasoning blends, not Brazilian blends. You don't need to know much about Brazil to know Cajun ribeye isn't from Brazil. To us, if you're going to focus on being a Brazilian steakhouse, focus on being a Brazilian steakhouse. Don't start cherry-picking from other totally different regions of the world to fill in the gaps.

So many of the meal titles have been white-washed as well, which is so disappointing for a restaurant that comes directly from Brazil. Pão de queijo is called "cheese bread." Pudim de leite is called "cream caramel." We're surprised that chimichurri wasn't called "green oil sauce."

Tucanos Brazilian Grill is one of the largest Brazilian grill chains out there. Like most, you'll find a buffet option. You're going to find some not-so-Brazilian flavors in the buffet, including things like sushi. We'll look past that and instead focus on the cuts of beef, how they are prepared, as well as the sides, to see just how authentic everything is.

The first major negative right out of the gate is the meat isn't prepared over wood or charcoal (which is what you would like to see). Instead, the meat is prepared in essentially a very large rotisserie. Yes, a large establishment needs to pump out a lot of meat, so wood/charcoal might be potentially problematic, but we're here to point out the authentic flavors, and you're missing a ton of flavor when opting for extreme quick heat, instead of slow cooking over wood. With all of that said, though, there is still much to like, even if you're missing some of that authentically cooked charcoal (or wood) taste.

We're going to admit, it's kind of surprising not many other Brazilian restaurants use the actual method of spelling Brazil with an "s." In English, it is translated over to Brazil, but in Portuguese and Spanish, it is Brasil. Naturally, we found that in Miami with Steak Brasil (even the restaurant's website is available in English, Portuguese, and Spanish).

In terms of the menu, it is solid but not overwhelming. It has the cuts of beef you are familiar with (if you've been to a Brazilian steakhouse before), and the salad bar is decent. It's the kind of restaurant that doesn't make you think too much, which can be nice. We get it, though. Sometimes you're in South Beach and are stuck between eating as much meat as you can or strutting your stuff along the ocean. We recommend strutting your stuff, then rewarding yourself with copious amounts of beef. A strut well done.

We'll admit, we walk into Brazilian steakhouses in Texas with a bit of caution. Not because they are bad, but often, it is the Texas flavors that take over. But we want a Brazilian steakhouse in Texas (there are plenty of other Texas steakhouses in the state we love. Cattleman's Steakhouse outside of El Paso is still one of our favorite places to eat in the country).

Thankfully, SP Brazilian Steakhouse comes with a good number of Brazilian cuts of beef and a decent number of sides (although, we're taking some points away with the non-charcoal heat lamp cooking method). There are more elaborate options, but in general, it is pretty good. We still need to try out the "Brazilian mashed potatoes" though, to see if they are in fact made with cassava and not your standard Idaho potato.

Galpão Gaucho is the kind of place you go to when you want to make everyone happy. There is a bit of everything here. At Galpão Gaucho, the meat is cooked over charcoal. There is an okay selection of beef, with several variations of meats coated in spices or Parmesan. Parmesan-encrusted beef isn't exactly the most "Brazilian" of dishes, but it is nice to have some additional options. Most of the sides are correctly labeled without the white-washed names, though the restaurant does call pão de queijo (a Brazilian dish you need to try at least once) "cheese bread." We're giving the restaurant a bombastic side eye for that. Also, the number of Brazilian side dishes is disappointing.

The salad bar is on the larger side, with an interesting offering that ranges from German potato salad to candied bacon and gherkin pickles. Not the most authentic, but everyone in your party will probably leave happy. This restaurant is in the middle of the Brazilian steakhouse pack.

This is one of the largest Brazilian steakhouse chains in the country, so it's likely to be the spot on this list that's closest to you. First, despite being such a large chain, Texas de Brazil does cook its meat over charcoal, which is already a major, major improvement over the rotisserie setup. While not as fantastic as wood, charcoal will always beat out the alternative. There are a decent number of traditional Brazilian side dishes, and while the restaurant (eye roll) does strip away many of the authentic names, it at least says Brazilian cheese bread, instead of just "cheese bread." We always prefer the authentic name, but it is what it is.

The biggest drawback here is the lack of actual beef cuts. It actually has one of the smallest beef cut selections on the list here. Yes, the must-have picanha is available, but other than beef ribs, petite filet, and filet mignon, that's it. Texas de Brazil very much plays it safe with the meat selection.

At first blush, we already love the fact that Pao de Queijo is named after the popular cheese ball bread from the country. So, that's starting off on the right foot. The menu is wonderful, as well. Now, it doesn't have the kind of extensive meat menu some might want, but it makes up for that with other food options.

In fact, it's the kind of place you want to go to with your kids because you don't feel like dropping $60 on a beef all-you-can-eat meal when you know your kid is going to take a few bites and then ask for chicken tenders. The empanada lineup is extensive (and, honestly, one of the best ways to discover any Latin American country is through its offering of empanadas). There are plenty of sides, and while the Argentina favorite frango milanesa snuck its way into the lineup, it's just a little something for everyone. Plus, the prices are fantastic.

Alma Gaucha can be a bit tricky to rank, as the restaurant does rotate its hot sides menu, so you're never truly sure what you're going to get until you show up. You can call ahead to find out what the dishes are for the day, but the buffet style of dinner offers a wide variety of options. It is better to call and ask about a specific item you are interested in enjoying instead of asking for the entire rundown for the day.

With all of that said, we do applaud the restaurant for using (mostly) authentic names, and then an English description of the Portuguese words. There is a pretty decent selection of meat, although the restaurant does refer to picanha as "top sirloin." This isn't the only restaurant that does this, but in reality, it is a top sirloin cap (as in, the meat is just the very top portion of a sirloin). Regardless, it is a nice all-around Brazilian steakhouse.

We're going to be very blunt and then pull back a bit with H&H. It's more a traditional, higher-end steakhouse with some Brazilian touches than a traditional "Brazilian steakhouse." Yes, the meats are cooked over an open flame, and there are classic cuts, like the picanha and fraldinha, available here. However, the restaurant does expand and offer very non-Brazilian dishes, like truffle filet mignon, Wagyu A5 ribeye, vegan zucchini pasta, and tiger shrimp in white lemon cream sauce. So, it feels like one toe is in the Brazilian steakhouse waters, and the other foot is fully submerged in your standard high-end steakhouse offering. Not that it's a bad thing, although we would prefer to trade in the bacon asparagus and salmon sushi for some actual Brazilian appetizers (and, again, calling it cheese bread is nails on a chalkboard).

So, yes, we have some minor complaints, but we're approaching the best-of-the-best area of our list now, so it's necessary to be picky. We will leave you, though, knowing H&H has maybe the best artisan cocktails of any restaurant on this list.

Is anyone else going to talk about how the servers are referred to as gauchos here? A gaucho is a South American cowboy (specifically in the region around Northern Argentina and Southern Brazil). That's like calling your waiter at Chili's a farmer. But, okay, let's move past that.

At Chama, the meat is cooked over a charcoal flame. So we're starting off on the right foot. Like many of the other major chain steakhouses, Chama plays it safe with the meat selection. There are four cuts of beef, some chicken, sausage, pork, and lamb. The place does (thank god) call the cheese bread pão de queijo. You will find a number of other very authentic and traditional Brazilian side dishes. Overall, it is a fine option to consider, and delicious enough to make it into our top five.

The creators of Fogo de Chão are from Brazil and grew up as Brazilian cowboys close to the Argentina border. The very first Fogo de Chão eventually opened in the U.S. back in the 1970s. At a Fogo de Chão, you will find a larger selection of beef than many other chains. Now, some of the cuts are more of the "trendy" meat selections, like the tomahawk cut and Wagyu. However, because the restaurant does cook its meat over charcoal, the Wagyu meats will make it easier for the extra fat to sweat into the meat and give you a flavorful bite.

All of the side dishes have authentic names (thank you!), and there is also a seafood offering. Far too many other Brazilian steakhouse restaurants miss out on the seafood. After all, with such a massive coastline, Brazil has a number of excellent seafood dishes, as well.

Straight out of the gate, we are already fans of Espetus. All of the meat is cooked over an open flame, which is exactly what we want to see. Although it's charcoal (we would love to see wood), this is a step most U.S. Brazilian grills skip altogether. Cooking meat over wood takes longer and requires more time to tend to, so the vast majority of Brazilian restaurants that do cook over an open flame will use charcoal (although talk to any pit master you know and they will tell you cooking over the right wood has no comparison).

A chicken heart is offered on the menu, which is fantastic. In the U.S., many people tend to sneer at organ meat but, trust us, it is delicious. Some of the dishes are "Americanized," such as all the bacon-wrapped meals, although these have become a bit synonymous with Brazilian steakhouses in the States, so it's almost expected at this point. Sometimes, when certain menu items become so well known for being found at Brazilian steakhouses, even authentic establishments tend to carry them so as to not frustrate customers.

There's so much to love about M-Grill. It checks off just about all the boxes. It has an open flame charcoal grill, the meat selection is pretty solid, chicken hearts are on the menu (again, trust us, give it a try), the salad bar is rather extensive, and there are all kinds of unique meat options you're not going to find in other locations, such as the 45-day aged prime grade picanha cut.

There's just one cut of meat we've been looking for that isn't generally found in the U.S. It's cupim, and it comes from the Brazilian zebu animal. The zebu is similar to a regular cow, but it has a meaty hump between its shoulders, akin to a camel. If you ever find a Brazilian steakhouse that offers cupim, go there immediately (and take us with you).

Favela is so much more than a Brazilian steakhouse. The food is about as close as you can get to walking into a large Brazilian kitchen as possible. The menu is fully immersive in Brazilian dishes it almost makes us tear up from the carne seca com aipim (sautéed Brazilian beef jerky) all the way to isca de peixe (battered white fish), there are so many Brazilian staple dishes here that it's absolutely worth the visit.

The beef menu is solid, as are the chicken and seafood menus. Everything uses the original names, which is a small but important touch. Now, it is pricy. If you visit, expect to probably pay over $100 a person (before drinks), but for a special occasion, you owe it to yourself to check out Favela.