Stephanie Bell The Bubbly Horse

A Taste of Brazil

Recently I traveled to a new shopping area in Lexington to try out the Texas de Brazil restaurant.  Since I have been to Brazil I really was looking forward to experiencing the food and bringing a little slice of South America to Lexington!

Texas de Brazil Lexington
Texas de Brazil restaurant in Lexington

The restaurant is located in a planned community in Lexington called The Summit at Fritz Farm.  Retail shops, various restaurants, and luxury apartment living are all included in the development.  It’s a cool place to visit.

As we entered the restaurant we were warmly greeted and shown to our table.  I have to tell you that the restaurant is absolutely gorgeous!  The lighting, fresh flowers, and color scheme are all lovely.  It’s not only a great place to do business but also an outstanding place to have a date night or family outing.  They even have Happy Hour!

Texas de Brazil Steakhouse
Lovely bar, see the Louis the IX crystal bottle?
Texas de Brazil Interior
The restaurant has great lighting and décor!

The restaurant has a large specialty cocktail list.  I chose the Caipirinha, which is the restaurant’s signature drink.  The cocktail is made from fresh fruit and sugar that is muddled and then mixed and shaken with Cachaca.  I chose the combination of strawberry and coconut.  I wanted the full Brazillian experience! The flavor combination was delicious.

Texas de Brazil cocktail
The restaurant has a large speciality cocktail list.

According to Wikipedia, “Cachaca is a distilled spirit made from fermented sugarcane juice.”  Basically, it’s the Brazillian version of Rum.  When I traveled to Argentina recently they drank it too.  It was very popular.

The drink was very good.  It bordered a little on the sweet side for me but it was refreshing and flavorful.  I could picture myself sitting in a tropical location, like Brazil, enjoying one!

Stephanie Bell The Bubbly Horse
I can see myself sitting by the pool drinking this drink!

Our server, Lupe, was very knowledgeable.  Lupe explained the menu to us and how to use the red and green markers on the table for the meat serving.

Texas de Brazil server
Texas de Brazil has a very knowledgeable staff.
Green and Red Texas de Brazil
Green means bring more! Red means stop.

After enjoying our cocktails, we made our way to the elaborate salad bar.  A stunning floral arrangement adorns it.  There are over 50-items to choose from!  It could be a meal in itself.

Salad bar at Texas de Brazil
The salad bar has over 50 items!

On one side of the bar is the hot side. The lobster bisque that was offered was some of the best that I have ever eaten.  The creamy bisque was full of flavor and chunks of lobster meat.  I could taste the brandy in the soup which really gave it a depth of flavor.  Lobster bisque is one of my favorite things to eat in the world.  I’m telling you this was good….Fabuloso!!!

Lobster Bisque
The lobster bisque was fantastic!

Also included on the hot side were potatoes au gratin, rice, and baked cod.  They all looked great and were very well prepared. Everything presented was very fresh.

Baked Cod
Baked cod is on the hot side of the salad bar

As I said earlier, Texas de Brazil is a restaurant that has something for everybody… abundance!  The salad bar had plenty of vegetarian items, sushi, seafood, Farofa, Tabbouleh, Couscous, grilled vegetables, and the list goes on and on…..

Shrimp at Texas de Brazil
The jalapeno gave the shrimp a zip!
Sushi at Texas de Brazil
The salad bar even has sushi!

I’m a huge fan of charcuterie.  I could make a meal out of meat and cheese every night.  Choices included prosciutto and salami as well as chunks of crunchy bacon.  The cheese selections included fresh parmesan and mozzarella, goat cheese terrine, and various artisan cheeses.

Nothing better than charcuterie
Fresh Mozzerella
The mozerella was very fresh
Salad Bar at Texas de Brazil
Soppressata salami is a dry sausage

Smoked salmon and all the accouterments were available as well as shrimp salad.  Jalapenos and fresh cilantro in the shrimp added a little zip to the dish!

Smoked salmon
Nothing better than smoked salmon!

The food quality and the presentation of the items were outstanding in every way.  Extra care was taken to keep the area clean and well stocked.   Staff was constantly checking and cleaning around the containers on the bar.

Have you ever heard of pineapple carpaccio?  Thinly sliced pineapple grilled with brown sugar and cinnamon was simply delicious!  This would make a nice Thanksgiving side dish.

Pineapple Carpaccio
Pineapple carpaccio was unique and really good

Lupe inquired as to how we wanted our meat prepared.  When I was in South America I had some of the best beef that I’ve ever tasted.  I was looking forward to trying it here.

After ordering a glass of wine from the extensive wine list.  As you can see, there are many different types of wine and regions represented at Texas de Brazil.

Wine cellar at Texas de Brazil
Cool wine presentation at the restaurant

First up was a very serious gaucho that was serving chicken wrapped in bacon.  Big skewers of meat are brought to the table and you use tongs to remove it and place the offering on the plate.  The chicken was so moist.  It was really tasty.

Serious gauchos!

Lupe brought mashed potatoes and fried bananas to the table.  The bananas were sweet and acted as a palate cleanser to have between meat servings.

Fried bananas
Fried bananas act as a palate cleanser

Next up was Brazillian sausages, beef ribs, and parmesan crusted pork tenderloin.

Gaucho at Texas de Brazil
Brazillian sausages were up next!
Texas de Brazil Gaucho
Beef ribs too!
Gauchos with cuts of meat
Pork tenderloin

Lamb chops and leg of lamb are also offerings.  Mint jelly and chimichurri are available to top off the meat of your choice.

When I was in South America they steaks were also topped with Chimichurri

Brazilian-style barbeque is traditionally prepared by coating the meat with a coarse salt rub. The salt really brings out the flavor and the natural juices in the meat.  This is usually the only ingredient that is used when grilling in South America.  The specialty of the restaurant is cut of meat called Pincanha.  It’s very popular in Brazil and is a very tender cut of meat.

Beef tenderloin at Texas de Brazil
Brazilian Picanha is cooked in salt

After we couldn’t eat any more meat it was time for dessert. Lupe said her favorite pie was coconut chess pie.  Sold!  It was delicious.  The key lime pie was quite good too!  The restaurant has an entire presentation with the desserts that includes after dinner drinks.  They had some of my favorites!

Coconut Chess Pie
Coconut chess pie was DELICIOUS!
Key lime pie
Key lime pie
Dessert tray at Texas de Brazil
So many choices of dessert to choose from along with your favorite liquor!

The restaurant has a special room available for business dinners or private functions….guaranteed to impress and delight your business colleagues or guests.

Private Dining room at Texas de Brazil
Private room is available for business dinners or special events

Texas de Brazil is a restaurant that has several locations nationally and internationally. The website says that they have restaurants in Saudia Arabia, Mexico, South Korea, and the United Arab Emirates. If you are in a city fortunate enough to have a location, then you need to visit. It will be your pleasure, and you won’t be disappointed.  I’m looking forward to my next visit!

Pineapple Carpaccio
Pineapple carpaccio was unique and really good

This post is in collaboration with Texas de Brazil. All of the opinions and photos are entirely my own.

Texas de Brazil Pineapple Carpaccio Recipe

Pineapple Carpaccio …recipe for 4 to 6 ppl


1 ripe pineapple, preferably golden variety

Cinnamon sugar mixture
½ cup white granulated sugar
¼ cup white powder sugar (confectioner sugar)
2 tablespoon ground cinnamon

Remove outer skin from pineapple, following the edges to retain the circular figure. Place each pineapple in cinnamon sugar mixture and cover outside edges, gently rubbing mixture into the pineapple.

Once all edges are heavily coated with the cinnamon mixture, place the pineapples standing up on a baking sheet lined with parchment paper

Bake in the

oven at 350 F for approximately 40 minutes. Cooking times and temperatures may vary per oven, the pineapple needs to have a golden-brown edge and the core to be slightly translucent.

Allow the pineapple to cool completely at room temperature.

Slice the pineapple into thin, neat slices. Fan out onto a very large serving platter (there will be a lot of slices) or onto plates for individual servings. Sprinkle evenly a little of the brown sugar mix.




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