Steakhouse focuses on what it does best — meat

From the outside looking in, not much has changed at Guri do Sul. However, from the kitchen to the bar, the menu and the dining room, big things are happening at The Woodlands' only Brazilian churrascaria, or steakhouse.

Although the restaurant has been open five years, new general manager Daniel Pruitt said he and his team have experienced some growing pains in the past few years, having undergone new management and ownership changes.

"We're still working out some kinks and it's been a learning process for the staff, but we're back on the right track," Pruitt said.

The restaurant has undergone some cosmetic and size-related renovations. These included the addition of wood paneling and windows in the bar and entrance area and also scaling back the size of the main dining room by constructing a new wall.

"The salad bar is now basically the centerpiece of the dining room," Pruitt said.

He said he is even considering installing a custom fish tank in the middle of the salad bar.

Guri do Sul, Portuguese for "boy from the South," boasts an impressive array of meats, ranging from filet mignon, parmesan pork, sirloin, ribeye, beef ribs, leg of lamb and grilled shrimp. All of the meat is served by trained waiters who wield meat-stacked metal skewers and carve the meat fresh off the grill right at the table.

The ordering experience at Guri do Sul is unique in that the customer only has two options. The salad bar is $24.99 and all-you-can-eat, and the main meat course costs $45. A small card is placed next to the diner's plate, one side red to halt the servers from bringing any more food, the flip side green to signal you want more. The only menu the diner receives is an extensive wine list.

A full dessert menu is delivered vocally, featuring selections like tres leches cake and flan, to a papaya cream called mamao.

Pruitt said he samples the bacon-wrapped chicken and ribeye almost daily.

"Oh man, the bacon-wrapped chicken is so juicy and tender and done just right. The ribeye is definitely my favorite, though," said Pruitt, who also sometimes works the grill and bar.

Pruitt said he is optimistic about the restaurant's future and hopes for it to be more popular than before.

"What we've got is that great neighborhood feel," he said. "We're known because we're local and we do some unique stuff that nobody else does. We have grilled pineapple with brown sugar and cinnamon, grilled shrimp, and a giant leg of lamb that's been cooking all day."

Pruitt said he feels the authenticity, food and perfecting recipes is the most important thing, next to great customer service.

"It's all about the food, the presentation. Everyone knows you eat with your eyes first," he said.

He said the new owners are considering rebranding the restaurant and possibly holding a grand re-opening at the end of the summer.

"We're definitely on the path to our former glory," he said.

Guri do Sul, 1400 Research Forest Drive, The Woodlands, 281-907-4146, www.guridosulsteakhouse.com

• Lunch: Mon.–Fri. 11 a.m.–2 p.m.
• Dinner: Mon.–Thur. 4:30–9 p.m.
• Dinner: Fri. and Sat. 4:30–10:30 p.m.
• Dinner: Sunday 1–8 p.m.