(Click Here to Make Reservations)

(June 1, 2007)

I cannot tell you the number of times that people have called our Food Friday program on KLBJ-AM asking when Austin was going to get a churrascaria. There has been a tremendous interest in these palaces of BBQ from the south of Brazil. Well, I'm pleased to report that Austin finally has a churrascaria: it's called Estancia Churrascaria and it's on Highway 290 in Sunset Valley next to the Holiday Inn Express.

The owner of Estancia is an alumnus of the wildly popular Fogo de Chao which started the Brazilian craze here in the US with its first restaurant in Dallas. Like Fogo, Estancia features an excellent salad bar and skewers of sumptuous meats carved tableside. Unlike Fogo however, Estancia charges only $28.90 for its version of "espeto corrido" or continuous dining. And given the quality, it may be one of the best dining bargains in Austin.

A trip to the salad bar at Estancia is the best place to begin. And what a salad bar! I always make sure to get some of the colorful and delicious sautéed peppers, seriously fresh asparagus stalks, the colorful tabouli salad, artichoke hearts, beautiful tomatoes, fresh mozzarella cheese, mushrooms, and assorted greens. This is a serious salad bar replete with terrific flavors and every item is the paragon of freshness. I would normally make two trips to this bar but experience has taught me that the roasted meats that wait demand more than their share of my allotted appetite.

The next step after the salad is to settle back in at your table, make sure the green flag (which denotes "keep it coming") is out, and let the parade of gauchos carrying skewers begin. Where to start? I love the Picanha. Known as the rump cover and part of the top sirloin, many countries consider this cut to be the best part of the cow. I ask for two medium rare slices, and using my tong, I assist the gaucho who slices them off the skewer. Amazing flavor. I also love the way they do the Alcatra, which is also cut from the Sirloin. The texture is very engaging. Tender and tasty. And steak lovers will adore the Filet Mignon. This is tenderness along with a fulsome flavor that Filet Mignon fans will adore. The Fraldinha is another cut from the bottom of the sirloin. It evokes a different response as it's smokier. But it's equally tasty. You must also try the Cordeiro, young legs of lamb, sliced off the bone and simmering with that unique flavor that only lamb can provide. And have I mentioned the pork Sausage? For a sausage lover like me, this is bliss. And the Pork Ribs? The first bite was intoxicating and it didn't diminish after that. I almost lost it on the ribs. Literally ordered too many!

The garlic mashed potatoes, the amazing Brazilian cheese rolls, the yucca fritters, all these accompany the meat and likewise, they KEEP COMING till you put out the red card, which alas, at some point, however reluctantly, you must do. Estancia Churrascaria is open for lunch and dinner seven days a week. I WILL see you there.

Top of page