A few tips for dining at the new Brazilian steakhouse

Pork sausages and chicken legs (served on swords) were just two of nine meat courses offered.

Pork sausages and chicken legs (served on swords) were just two of nine meat courses offered.

With two husbands celebrating birthdays within a month of each other, the Fords and the Carmoxes decided to try something different. Since Richard Ford is an inveterate meat lover, a trip to Brazeiros, the new Brazilian steakhouse on Kingston Pike in Bearden, seemed in order.

And it was. We had a blast, as these photos will attest. And we recommend it — especially if you are seeking a unique dining experience. I plan to take my brother and nephews there. (Trust me: there’s nothing like this in Gulf Shores, Ala.!) But you will have an even better dinner if you take a few pieces of advice gleaned from our experience.

First of all, this place is a good value, we agreed. All the meat and salad bar (which is excellent, by the way) you can eat for $32.50 a person. And fairly priced wines to complement the meal — many of them from South and Central America — made it even better.

So, without further ado, here are those tips:

  1. Make a reservation! Seriously. We were there on a Friday night and, even though Brazeiros has been open for six months, it’s still in its honeymoon phase. And you know how Knoxvillians love a new restaurant. There wasn’t an empty table — and the bar and waiting areas were jammed — on the night we visited.
  2. Do order their signature drink called a caipirinha, the national cocktail of Brazil. But be careful! They make two versions: a Brazilian version and an American version. The only difference is that the American version has a little Sprite in it to make it somewhat less strong. That’s the version we had. And it packed a wallop! Can’t imagine the other one!
  3. Pace yourself. Just because it is all you can eat, you don’t have to eat it all in 15  minutes! You’ll be tempted to rush because the servers keep coming by with more meat — and there are nine kinds! And the noise and festive atmosphere make you kind of excited. So just remind yourself that they are going to keep coming back. So relax. Put your fork down. Breathe between courses.
  4. Pay attention to the little card they give you. You put the green side face-up when you want to be offered more meat. You put the red side  face-up when you want the servers to pass you by. I goofed. The servers kept coming to me offering meat and I kept shaking my head no. Finally one of them asked if I was waiting for anything in particular when I waived him off. Then I realized I had the card on green, so they were puzzled when I kept turning them down. (They must dream about those little cards when they go home at night.)
  5. Finally, we are pretty sure this is the case, but I can’t prove it: we think they save the best cuts of meat until late in the dinner. The first courses are various cuts of sirloin, chicken legs and pork sausage. The last courses are filet mignon (it was great!), chicken breast wrapped in bacon (my favorite), as well as lamb chops and rack of lamb. Next visit, I’m passing on the first courses until I have some of those last ones. (Don’t worry: they’ll bring the first ones back.)

OK. That’s our advice. Plus, tell them if you have a birthday in your party because they will give you a free dessert. Sweet!

Also, big kudos to the wait staff who are universally friendly and knowledgeable “Where do they get these cute guys with these cute accents?” Dawn wondered. “They’re from Vonore,” Richard deadpanned.

Make those reservations now. See you there.

The bar at Brazieros is warm and inviting. Worth getting there early so you can enjoy a drink before dinner.

The bar at Brazeiros is warm and inviting. Worth getting there early so you can enjoy a drink before dinner.

This is the famous caipirinha. It contains an entire lime and is very strong.

This is the famous caipirinha. It contains an entire lime and is very strong.

Brazilian rum made from sugar cane is what makes the caipirinha unique.

Brazilian rum made from sugar cane is what makes the caipirinha unique.

Bartender Blake Parrish describes the caipirinha as "dangerously good."

Bartender Blake Parrish describes the caipirinha as "dangerously good." He probably knows. He publishes a newspaper at UT called "The Weekly Hangover." Ha.

These delicious rolls, served in the bar and at the table are made of yucca flour so they are gluten free. They're filled with mild Brazilian cheese.

These delicious rolls, served in the bar and at the table, are made of yucca flour so they are gluten free. They're filled with mild Brazilian cheese.

A very important part of the meal. You use these tongs to grab the meat as it is carved off the sword.

A very important part of the meal. You use these tongs to grab the meat as it is carved off the sword.

Richard practices.

Richard practices.

The salad bar is one of the best I've seen. This is just one small part of it.

The salad bar is one of the best I've seen. This is just one small part of it.

Isn't this an elegant way to serve cheese?

Isn't this an elegant way to serve cheese?

Dawn Ford waits, tongs in hand, for her first meat course.

Dawn Ford waits, tongs in hand, for her first meat course.

Alan tries some of the house specialty.

Alan tries some of the house specialty.

Richard likes his meat rare.

Richard likes his meat rare.

My favorite side dish: roasted bananas.

My favorite side dish: roasted bananas.

Red means stop; green means more.

Red means stop; green means more.

Richard calls it quits.

Richard calls it quits.

Birthday time! Alan loves dessert.

Birthday time! Alan loves dessert.

Birthday cheesecake

Birthday cheesecake

Even when we left, the place was packed.

Even when we left, the place was packed.

Filed under: Business, Knoxville. Bookmark the permalink.

9 Responses to A few tips for dining at the new Brazilian steakhouse

  1. Shaun Fulco, on January 28th, 2011 at 1:47 pm said:

    Thanks for sharing! This just made my mind up as to where I’ll take Jacob for his 17th birthday next month. Calling for reservations today!

  2. Cynthia Moxley, on January 28th, 2011 at 1:49 pm said:

    He will LOVE it! (And you can enjoy those cute servers with the cute accents!)

  3. Dee Dee, on January 28th, 2011 at 5:31 pm said:

    Having that many men dressed in gouchos coming to my table with meat on spits made me a nervous wreck. My sons and I decided we needed to be in sync when we turned over the cards so we could actually enjoy the meal without being interrupted. I agree with you on the order of the entree. The best cuts definitely came at the end.

  4. Cynthia Moxley, on January 28th, 2011 at 5:33 pm said:

    Dee Dee: Hahaha! Another great tip!

  5. Lynnda Tenpenny, on January 29th, 2011 at 12:56 pm said:

    THanks for the review. The guys in our gang have wanted to go and the gals were saying …..eh…? Good idea for an “Event.”

  6. The Food Hound, on February 19th, 2011 at 8:45 pm said:

    I just posted a Brazeiros review on The Food Hound, and I saw your review on their Facebook page! So nice to “meet” you! Glad you had a good meal, I really want them to do well! I’ve been wanting to go there for a while, and now that I’ve gone, my new focus is on RESTAURANT WEEK! Very excited it has come to Knoxville! I’m telling everyone I know!

  7. Cynthia Moxley, on February 20th, 2011 at 1:36 pm said:

    Thanks, Ms. Hound! Great to meet you, too. I read your review on your blog and I’m glad you enjoyed your visit to Brazeiros. Hate that you missed the fabulous signature cocktail, though. That just means a return visit is in order! Hope to see you in many dining rooms during Knoxville Restaurant Week!

  8. Lauren Christ, on March 7th, 2011 at 6:32 pm said:

    The Blue Streak won John over, and he’s picked Brazeiros for his birthday dinner, too. We’re celebrating a little early so friends can join us, so we’re looking forward to eating there on Friday. Thanks for the recommendation, Cynthia!

  9. Jack Titchener, on July 13th, 2017 at 9:18 am said:

    Great tip on the later meat cuts! I lived in Brazil for 2 years so every time my family goes to the local Brazilian steakhouse. Awesome explanation on how it works ordering the food since it can be confusing the first time! Thanks!

Leave a Reply