Susie Burleson
When Boi Na Braza closed in 2021 after 20 years of service, diners were left without a tasty local Brazilian option. But thanks to Chama Gaucha, Brazilian is back at the same location off of route 121 in Grapevine.
Founded in 2008 by João Carlos Ongaratto, who worked at Fogo de Chão for over two decades, Chama Gaucha is a new steakhouse that focuses on bringing authentic Southern Brazilian cuisine to diners’ tables. With the name translating to “Flame of the Cowboy,” Chama Gaucha has opened locations in San Antonio, Houston and Chicago before expanding to North Texas in the spring.
“We pride ourselves on serving high-quality, exquisitely flavorful meats and are thrilled to give the community a truly traditional taste of Brazil,” João says of his newest restaurant. “We’re bringing a new and thrilling culinary experience to Grapevine.”
Diners get hit with that experience immediately with a massive 200-bottle wine cellar greeting guests from the moment they walk in. Wood, stone and a warm, rich color scheme further complement the southern Brazilian vibe. And a stunning 60-foot mural of a Brazilian waterfall hangs above the salad bar, which is packed with specialty items including smoked gouda, Spanish chorizo, fresh-cut salami and prosciutto, jumbo asparagus and broccolini.
Don’t fill up your plate too much, because the servers will bring even more side dishes to your table. The savory garlic mashed potatoes fill your mouth with a nice, savory flavor, while the Italian fried polenta provides an extra crunch ahead of your meal. Be sure to try one of the caramelized bananas, especially since it cleans your palate so you can experience the fullest flavor. Plus you’ll definitely want to order a cocktail before you begin feasting. Its signature cocktail, the caipirinha, is made with fresh lime juice, sugar and two ounces of cachaça liquor and can come in strawberry, pineapple, passionfruit and tropical flavors.
All of this is only the first half of the Chama Gaucha dining experience. The other half comes from trained Brazilian chefs, or “gauchos.” Using large skewers, they bring 12 different kinds of meats from the kitchen straight to your table and cut each slice right in front of you. All you have to do is flip your card at the table from red to green, and the gauchos will start serving you.
With USDA prime beef sourced from the midwest, Chama Gaucha’s steaks are extra tender thanks to being wet-aged for 45 days. The garlic Fraldinha, or bottom sirloin, is one of the most popular cuts, while the ribeye is another flavorful option. Of course, you can never go wrong with the picanha, which is the prime cut of the sirloin.
But beef isn’t all that Chama Gaucha has to offer. The Cordiero lamb is raised and fed right out of Colorado and provides a salty bite whether you try the leg or chop. The porco ribs are dusted in parmesan, while the chicken breast is wrapped in bacon for a juicier result. You won’t want to miss the Linguica sausage either, which is freshly seasoned with garlic and mild pepper flakes.
With all of this food, it’ll be hard to make room for dessert. But the effort is worth it, especially with options like the chocolate mousse cake served with white chocolate mousse icing. The papaya cream blends fresh papaya fruit with ice cream to help settle the stomach after a large meal. And the fireball cheesecake earns its namesake by setting a New York-style cheesecake on fire thanks to a healthy spread of brown sugar and Vanilla bean liquor.
Between its many meat, salad and dessert options, you can trust Chama Gaucha to bring the best of Brazilian cuisine to your table.
“We really pride ourselves on the quality of our food and strive for the best hospitality and service to provide a truly authentic southern Brazil experience,” manager Camila Videla says. “People love a show, and that’s what Chama Gaucha is known for.”