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One of the Dallas area's newest churrascarias-where "gauchos" tote around skewers of roasted, simply seasoned meat and you dine until you explode-bears more than a passing resemblance to Texas de Brazil, which popularized the Brazilian steakhouse concept in the metroplex. The cuts of meat and even the items in the expansive salad bar are similar, which isn't such a bad thing; the quality is top-notch. And there's nothing like spit-roasted leg of lamb, or Rafain's best offering-flank steak, with just enough fat to make to make it exquisitely flavorful. This handsome restaurant, owned by a Brazilian family, offers more native touches than other area churrascarias, including a dessert bar featuring various kinds of candied fruit and Brazilian seafood dishes available as appetizers. Warning: Some meats are heavily salted.
The weekday event features drink specials, hors d' oeuvres and a special bar menu.
If bound to commit one of the seven deadly sins, a trespasser might as well have a bit of fun while engaged in the act. Lust should be directed at, say, the Victoria's Secret catalog, not the Sears girdle section. Best to spend sloth in front of... More »
Brazilian churrascarias are a meat lover's paradise. The meat is cooked over an open fire on a stick of steel and then carried table to table where it is cut to order by men dressed as gauchos. The best Brazilian barbecue house in the area may be Addison's Fogo de Chao, but it's so pricey it's hardly enjoyable. For meat that's just as good, and not quite as expensive, go to the newly opened Rafain. The restaurant was started in 1959 in Southern Brazil, near the famous Iguassu Falls. The... More »
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