Brazilian steakhouse opens Northwest Austin location

Ironi DaRosa has worked in the restaurant business since he was 16 years old. But it was only five years ago that he invested his savings and life experience into his own restaurant.

A native of Rio Grande Do Sul, Brazil, DaRosa opened Estncia Churrascaria Brazilian Steakhouse in March 2007 in Southwest Austin. It was the first Brazilian steakhouse to open in Austin, he said.

Last October, DaRosa opened a second location in the Arboretum at Great Hills after many requests from his customers.

"They are so thankful we are so close to them and they don't have to travel as far," DaRosa said.

The Brazilian steakhouse concept arose from Brazilian farming communities where families would raise cattle and chickens and cook meat over a fire, DaRosa said. The name Estncia Churrascaria means "ranch" and "steakhouse" in Portuguese.

Guests are provided with a double-sided card that has green on one side to indicate to servers that they want more food and red to stop. Staff rotate around the dining room carrying the different cuts of meat on skewers. A customer may choose any type of meat and any amount.

Meals are all-you-can-eat for $22.50 at lunch and $35.50 for dinner. Estncia Churrascaria offers complimentary meals to children age 5 and younger and half-price meals for children ages 6 to 10, although the price may vary depending on how much a child eats.

Customer service manager Tony Gonzales said the restaurant encourages families to bring their children and try new foods.

"Children step outside of their comfort zone, and we can let kids have free range to choose what they want," he said.

Prepared meats

Customers consume between 20,000 and 25,000 pounds of meat each month at Estncia Churrascaria's Arboretum location, owner Ironi DaRosa said.

A different chef is assigned to prepare each of the 14 types and cuts of meat, which include Picanha, the prime cut of sirloin, seasoned with sea salt or garlic.

"It's beautiful and is our most requested," DaRosa said.

The lamb is seasoned with lemon pepper, white wine, mint leaves and basil while the pork is seasoned with paprika and white wine.

Salad bar

The 30-plus-item salad bar showcases an array of fresh vegetables, such as asparagus and artichoke hearts, cheeses and prepared meats, including salami.

Other salad bar options include mozzarella and basil, sun-dried tomatoes, chicken salad and green beans.

DaRosa said he has many vegetarian customers who enjoy eating from just the salad bar ($16.50).

DaRosa said having a salad bar is an original concept for Brazilian steakhouses.

Wine selection

Estncia Churrascaria carries about 200 wines from around the world that are stored in a wine cellar overlooking the dining area.

The wine cellar is chilled to 59 degrees Fahrenheit, and each wine is sorted into a bin labeled with a number corresponding to the wine list to avoid confusion.

DaRosa said Malbec, a red wine, is a popular choice among customers, although servers are able to provide recommendations to pair with food.

Estncia Churrascaria, 10000 Research Blvd., Ste. B, 345-5600, www.estanciachurrascaria.com

Hours:

• Lunch: Mon.–Fri. 11 a.m.–2 p.m.
• Sat.–Sun. 11:30 a.m.–3 p.m.
• Dinner: Mon.–Thu. 5–10 p.m.
• Fri. 5–10:30 p.m.
• Sat. 3–10:30 p.m.
• Sun. 3–9 p.m.