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I am thinking Briar Creek is more Brazilian than the Cary one. Having eaten in both my 'gut' tells me that. Had a slight pain from the Cary one after eating it. Did not experience the same Brazilian 'gut' pain from the Briar Creek place! So for me Brier Creek is Da Place! Sie.
OK I admit it, I don't know what I found more curious: that there's such a thing as a "brazilian steakhouse" or that there's more than one in the area. What the heck is this? What they put salsa in the steak sauce and serve w/rice instead of mashed taters?
People do eat beef outside of the United States (actually, South American beef puts ours to shame...it's all grass-fed, super tender, and prepared usually with just salt and pepper). "Salsa" means "sauce" in Spanish. They speak Portuguese in Brazil, as Brazil was a colony of Portugal from the 16th through 19th centuries. So no, they don't serve "salsa." Potatoes actually originated in South America, grown by the Incas in terraces and brought back to Europe following the conquest of the Americas. So yes, you can get potatoes at a South American restaurant. Not everybody in Latin America is Mexican.
Brasa at Brier Creek is a unique experience if you haven't ever been to a Brazillian steakhouse but the food is average. The price point of their dinners puts them up against steep competition and we always end up going somewhere else unless we have someone with us that hasn't been to a Brazillian steakhouse before. The meat has been overcooked every time we have gone (3 or 4 times) and I actually prefer the steaks we make at home so its a tough sell just for ambience. Will have to try out the one at Brightleaf
OK I admit it, I don't know what I found more curious: that there's such a thing as a "brazilian steakhouse" or that there's more than one in the area. What the heck is this? What they put salsa in the steak sauce and serve w/rice instead of mashed taters?
It's unique because each guest gets a disc which is red on one side and green on another. When you have it on the green side, the carvers will come by with different cuts of meat. When you've had your fill, you flip it over to the red side. It's fun.
We've been to Brasa several times and always liked it. I hope it hasn't changed as I am having a meet up event there next month for 40 people.
The funny thing is.. All of the Brazilian Churrascarias in the area are all owned by the same man.
The only difference between Rio in Cary and Raleigh and Brasa in Brier Creek is that the side buffet is actually larger, therefore the extra $10 Charge.
Its all pretty much luck when you go. If you go early in the night you will get most of the meat at good temperature (Med Rare to Med). Sometimes if you go later some of the meat will be overcooked.
Definitely save your stomach before you go and save room for the roasted cinnamon pineapple! ITS YUM
brazilian steak seems interesting, never tried it but i'm thinking about it now
how's brazilian steak different froms ay american steak ?
Brazilian steak, like most South American steak, is mostly in how its cooked. This is usually over an open wood flame, and the meat is prepared only with rock/sea salt and pepper. Compare it to American steak prep, where people put all kinds of rubs on, or worcester sauce, etc. to effect the flavor. Many Americans also cook on gas with a closed hood, which alters the flavor. In SA, you do not put steak sauce on a steak, mostly because its not needed.
Some SA meat is also slaughtered and served as fresh as a day old, whereas American beef is aged, so you get different flavor. Same goes with how the cattle is brought up and what its fed. Unfortunately, SA beef is increasingly being fed grain over grasses, which is not good for flavor.
Lunch at Brasa is cheaper but you get less of a selection of meats that they bring around compared to dinner. There is a pretty large buffet of varied other foods and salads to go with the meats they offer you at the table.
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