Estância Churrascaria

Estância Churrascaria

Written by Toby Baker Friday, 26 September 2008

Texas has always been the No. 1 beef producer in the United States; however, few in Texas realize the No. 1 beef exporter in the world is not the U.S. It is, in fact, the country of Brazil.

A little place just off of Hwy. 290 in Southwest Austin brings the best of the Brazilian beef tradition into the heart of Texas.

Ironi Darosa opened Estância Churrascaria in March 2007 in a cool, limestone building that looks every part a high-end Texas steakhouse from the outside. Well-manicured landscaping and subtle lighting invite those looking for a unique dining experience to come inside and explore. Once inside, the white table linens contrast a wait staff dressed in colorful gaucho wear, brandishing long skewers of fresh, off-the-grill beef.

When my father and I arrived shortly before closing on a Sunday night, I was more than pleased when our server, Riko, went above and beyond my expectations to explain the dining process. He even went so far as to allow a wine tasting.

First, diners start with the salad bar, made up of a nice blend of traditional and nontraditional salad fare, including sun-dried tomatoes, fresh mozzarella, olives, asparagus, hearts of palm, roasted peppers and pickled onions. This is accompanied by light, flaky cheese rolls.

Then, when done with the salad bar, patrons flip a small card on the table, alerting the staff that the grazing is done.

Immediately, we had sides of garlic mashed potatoes, fried polenta and fried plantains delivered. The server carved our first skewer of meat, which was roast beef, and it was delicious. It is important to note that one must flip the card back over to let the staff know the table is not ready for the next selection. Once finished, flip the card and another type of meat is brought to the table.

We tried beef, such as filet mignon, picanha (well-seasoned sirloin), alcatra (top sirloin) and costela (beef ribs). The restaurant also offers lamb, pork and chicken. We sampled cordeiro (lamb) and lombo de porco (pork tenderloin with Parmesan).

Finally, if there is still room, I recommend ordering dessert. We sampled the flan ($6.15) and the crème brûlée ($7.15), accompanied by Brazilian coffee. The desserts were excellent, and Riko informed us that many patrons come for dessert and wine only.

Do not come to Estância Churrascaria if you are looking for a quick dining experience. It is designed for those looking for an atmosphere conducive to conversation and for those wanting to savor many different flavors in one sitting.

When to dine

• Estância Churrascaria’s menu is a set price based on days and times diners choose to come. Dinner all week costs $35.90 per person (drinks and dessert not included).
• Lunch costs $21.90 per person Monday through Friday and $32.90 per person Saturday and Sunday.
• A full bar and outdoor seating is available upon request.
• Lunch hours: Mon.–Fri. 11 a.m.-2 p.m.Sat.-Sun. 11:30 a.m.-3 p.m.
• Dinner hours: Mon.-Thu. 5 p.m.-10 p.m.Fri. 5-10:30 p.m.Sat. 4-10:30 p.m.Sun. 4-9 p.m.

Estância Churrascaria, 4894 W. Hwy. 290, www.estanciachurrascaria.com, 892-1225

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