Texas de Brazil - Hawaii

Gaucho chefs circulate the room to carve seasoned beef, lamb, pork, chicken, and sausage directly at the table, slicing cuts fresh from the fire. Alongside the continuous meat service, the central area features over 50 items, ranging from artisanal breads and imported cheeses to cured meats and hot specialty dishes. Rooted in southern Brazilian churrasco tradition and generous Texas hospitality, the dining format delivers a steady, attentive flow from the skewers to the salad spread.