Well, no one ever went to a Brazilian steak house expecting subtlety, and in that Brazzaz doesn't disappoint. From the cavernous room to the endless salad bar to the final tab, this River North churrascaria is all about living large. For a set price diners can partake of an array of grilled meats, delivered tableside by saber-wielding "gauchos." Stick with the various cuts of beef—the garlic steak, filet mignon, and tender rump cuts were all delicious, grilled to perfection and packed with flavor. But the pork tenderloin was dry, the shrimp tasted frozen, and the lamb? Tough and gamy, the less said about it the better. Various starches (yuca, plantains) are provided as filler, and once the meat is gone servers circulate with a tray of glutinous desserts and shots of a mystery liqueur no one, not even staff, seems able to identify (you'll pay extra for both). But the salad bar is truly impressive: piled high with veggies, fruit, cheese, olives, salami, lox, seafood, and chafing dishes of risotto and other sides, it's available on its own—and a lot more reliable than what's coming off the grill. Dinner service begins at 1 PM on Sundays.
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