>>> IT'S A UNIQUE DINING
EXPERIENCE BASED ON
CENTURIES-OLD TRADITION NONAS
DRASCO.
THE GAUCHO WAY O ROASTING MEAT
OVER PITS OF OPEN FIRE.
>> YOU CAN GET -- JARVIS AND
JAKE RECENTLY STOPPED BY TO
SERVE UP SOME OF THEIR SIGNATURE
DISHES.
CHECK THIS OUT.
THIS RESTAURANT WAS STARTED IN
BRAZIL IN THE 19 STEVEN 9.
>> -- 19 STEVEN 9.
>> THAT'S RIGHT.
AND THEY CAME TO DALLAS, OUR
FIRST LOCATION.
>> WHEN YOU GO IN AND DINE, IT'S
MORE THAN JUST EATING THE FOOD.
IT'S A FULL EXPERIENCE.
>> VERY GOOD.
IT'S A GUEST EXPERIENCE.
WE GOT THE -- YOU HAVE ALL
DIFFERENT ITEMS TO TRY ON.
THE SPECIAL FOR THE KIDS AS
WELL.
>> THIS IS VERY SIMILAR TO WHAT
ONE WOULD EXPERIENCE IF WE WERE
TO DINE IN BRAZIL.
THIS IS A VERY COMMON THING IN
BRAZIL THAT THE MEAT JUST KEEPS
COMING AND THE FOOD KEEPS
COMING, RIGHT?
>> ABSOLUTELY.
THAT'S VERY POPULAR CONCEPT IN
BRAZIL AND NOW IN AMERICA AS
WELL IN HOUSTON.
>> SO THE MEAT IS ACTUALLY
SLICED OFF --
>> DEFINITELY.
>> RIGHT AT YOUR TABLE?
>> IT'S SLOW ROASTED COOK AND
THE CHEFS ARE GOING TO WALK UP
AND SLIDE THE MEAT TABLESITE.
>> TELL US ABOUT THIS METAL.
HOW DO YOU SELECT THE MEAT THAT
WILL BE USED IN THE RESTAURANT?
>> WELL, WE ONLY DO THIS, YOU
KNOW, VERY GOOD QUALITY OF MEAT.
AND YOU KNOW, JUST PRIME CUTS.
THAT' OUR HOUSE -- QUESTION
SERVE LAMB CHOP RACK OF LAMB,
RIBEYE STEAK.
>> WHAT'S THAT --
>> IT'S THE SIGNATURE CUT.
BEST PART OF THE SIRLOIN.
THE MARBLING THERE GIVES US THE
GOOD FLAVOR.
>> SO IF YOU'RE A FILET MIGNON
MAN, YOU'LL BE A BIG FAN OF
THAT.
>> MOST DEFINITELY.
>> NOW, LET'S MOVE OVER TO THIS
RED WINE.
SO THIS IS AN ARGENTINIAN WINE
THAT'S THE.
>> THAT'S OUR RESERVE AND IT HAS
OUR OWN LABEL.
IT'S REALLY GOOD.
PAIRED WELL WITH THE LAMB AND
THE CHICKEN.
>> YOU HOLD THE BOTTLE OF THE
I'LL DO THE TASTING.
>> THAT DOESN'T SEEM LIKE A FAIR
DEAL TO ME.
>> OH, YES, IT DOES.
>> DELICIOUS.
I TRIED SOME BACKSTAGE.
IT IS DELICIOUS.
>> THAT'S LOVELY.
AND ALSO --
>> WHAT IS THIS?
>> THIS IS CASHASA.
>> THAT'S A BRAZIL.
RUM AND WE MAKE OUR SPECIALTY
COCKTAIL.
IT'S REALLY GOOD.
VERY SMOOTH AS WELL.
VERY REFRESH.
>> WHILE YOU HOLD THE BOTTLE, I
WILL DO THE TASTING.
>> THIS HAPPENS TO BE ONE OF MY
FAVORITE DRINKS.
I WENT TO ASSIGNMENT TO BRAZIL
MANY YEARS AGO AND IT'S A HARDER
TO FIND ALCOHOL HERE IN THE
STATES.
BUT YOU GUYS HAVE IT AT YOUR
RESTAURANT.
>> WE DO HAVE OUR OWN LABEL AS
WELL.
AND VERY SMOOTH, VERY GOOD.
>> WHEN PEOPLE COME INTO THE
RESTAURANT, YOU'RE KNOWN FOR
HAVING THE ENDLESS SUPPLY OF
MEAT THAT COMES BY THE TABLES.
BUT YOU ALSO HAVE SOME FAVORITES
THAT YOU'VE BROUGHT WITH YOU
TODAY.
>> MOST DEFINITELY.
WE HAVE OUR MARKET TABLE ITEMS.
THIS IS OUR BLACKBERRY SALAD.
IT'S REALLY GOOD.
AND WE HAVE HERE OUR ORANGE KALE
SALAD AS WELL.
WE FEATURE OUR -- [INAUDIBLE] WE
HAVE OUR BRAISED BEEF RIBS, OUR
CHICKEN SLIDERS --
>> THESE ARE LIKE MAC DADDY
SLIDERS.
THESE ARE NOT LITTLE TINY
SLIDERS.
AND THE --
>> HOW IS BRAZILIAN EPANADA --
>> OURS ARE MADE WITH FRESH --
>> THE METAL.
>> A LITTLE BIT OF ONION AND
FRESH PEPPER.
ONLY MAKE FRESH DAILY.
REALLY GOOD.
>> I'M LOVING THE SALADS AS
WELL.
JUST SO COLORFUL AND GOING INTO
SUMMER.
SO YUMMY.
>> TO OUR VIEWERS, WE'VE JUST
DONE THIS MONEY-SAVING WEEK.
KIDS ACTUALLY 6 AND UNDER ARE
ALWAYS FREE?
>> RIGHT.
AT OUR RESTAURANT, KIDS 6 AND
UNDER, THEY'RE A COMPLIMENT TO
US.
THE GREAT THING IS THEY DON'T
HAVE TO WAIT.
SOMETIMES KIDS ARE HUNGRY.
THEY WANT TO EAT RIGHT AWAY.
FLIP THE LITTLE COASTER THAT WE
HAVE HERE, RED TO GREEN.
AND OUR CHEFS ARE GOING TO START
BEGINNING TO SERVE THEM RIGHT
AWAY.
>> JAKE WILL COME RIGHT BY AND
GIVE YOU WHAT YOU NEED.
FOR THE ORDINANCE KIDS, KIDS --
OLDER KIDS, 11 AND UNDER, THEY
EAT HALF PRICE.
>> THAT'S RIGHT.
7 T 12, IT'S HALF PRICE.
OF AN ADULT PRICE.
>> SO MOMS AND DADS CAN HAVE A
GREAT DINNER, BRING THE KIDS
ALONG.
>> IS THIS NOT DELICIOUS?
>> YES, THAT IS VERY GOOD.
>> THESE ARE DANGEROUS.
I'M SLIMY, IT'S KIND OF SWEET,