meat up here

Sizzling new Brazilian steakhouse and churrascaria fires up in the Galleria

Houstonians with an appetite for meat on skewers have a new option in the Galleria area. Casa Do Brazil has fired up its rodizo.

A Brazilian steakhouse with a sister location in College Station, Casa Do Brazil retained local firm Construction Concepts (BCK, Ninfa's Uptown) to transform the former Tango & Malbec space at 2800 Sage Rd. Changes include an all-new bar area, a custom grill for roasting meat, and, of course, the all-important salad bar that serves a selection of vegetables, cheeses, charcuterie, and more.

Still, a churrascaria is all about the meat. At Casa Do Brasil, the beef on the all-you-can-eat menu is USDA Prime and covers all the cuts one would expect from this style of restaurant: top sirloin, bottom sirloin, ribeye, filet, etc. Other selections include pork ribs, pork tenderloin, lamb, and bacon-wrapped beef and chicken. Pescetarians will find a wood-grilled salmon filet as their primary choice (or shrimp cocktail) with the ability to add access to the salad bar for an additional fee.

For those who want a lighter experience, Casa Do Brasil offers a lighter menu in its bar and patio areas. Selections include an array of appetizers (empanadas, ceviche, smoked crab and kale dip, etc) along with a la carte meat and seafood entrees. A happy hour menu, served in the bar and patio daily from 4-7 pm, features an array of $7 bar bites, $7 cocktails, $7 wines by-the-glass, and $5 drafts. A 22-foot floor-to-ceiling wine wall displays the restaurant's inventory.

“From the beginning, it has been our mission to deliver an authentic churrasco experience in a fine dining setting,” general manager and co-owner Israel Casas said in a statement. “Our newest restaurant perfectly delivers on both dining and design. We understand many people are familiar with Brazilian steakhouses, but the ‘Casa Experience’ goes beyond the ordinary. We pride ourselves on offering the finest cuts of USDA Prime beef and preserving these classic cooking techniques. Our team is very excited to be a part of the Houston restaurant community.”

It will take something “beyond the ordinary” to stand out in Houston's crowded market for both steakhouses and churrascarias. In addition to all of the established players, Gauchos do Sul, a restaurant with a location in Vintage Park, opened in Highland Village earlier this year. King Ranch Texas Kitchen, a new restaurant from Houston billionaire Tilman Fertitta, will open near the intersection of Post Oak and San Felipe in the coming weeks.

Picanha on a skewer.

Photo by Quy Tran Photography

Picanha on a skewer.

openings news-you-can-eat

All-day cafe with boutique hotel vibes coming to downtown Houston

Rendering courtesy of Rebees

Lila's is the newest restaurant to arrive at GreenStreet, the three-block downtown complex.

Downtown Houston is adding a new restaurant to its roster with Lila’s at GreenStreet. Slated to open this fall, Lila’s is envisioned as an all-day New American restaurant that starts the day with coffee and breakfast and ends with dinner and cocktails.

Located at 1201 Fannin Street, Lila's occupies a 5,100-square-foot space in the former lobby of the office tower, with its entrance tucked into an alleyway between McCormick & Schmick’s and The Palm. The restaurant aims to capture the experience of a boutique hotel, without the hassle of overnight guests.

“We’ve spent years thinking about how hospitality can fundamentally change the experience of a place,” Matt Ragan, chief hospitality officer for Rebees, said in a statement. “With Lila’s, we’re taking the level of service, attention to detail, and sense of welcome you expect from a great boutique hotel and applying it to an everyday restaurant. We want someone grabbing coffee before work, meeting a client for lunch or settling in for dinner and drinks to feel equally at home.”

Executive chef Garee Battad will lead the kitchen, drawing on his two decades of experience largely at hotel restaurants such as Nobu at Hotel Crescent Court and Charlie Palmer at The Joule Dallas. His most recent position was as executive chef at Azumi, the elevated Japanese restaurant in River Oaks District.

“Some of the most memorable restaurants where I’ve worked have been gathering places inside great hotels, and that’s the spirit and sense of place we’re bringing to Lila’s,” Battad said. “We want every dish to feel familiar yet unexpected.”

Behind the bar, mixologist Zach Smigiel is crafting an ingredient-forward cocktail program with a focus on seasonal flavors, complemented by a wine list, local beers, and nonalcoholic beverages.

The eatery is the latest endeavor by Rebees, the Houston-based hospitality management firm behind GreenStreet, and its second venture into the culinary world. Its first was Dallas restaurant Billy Can Can, led by executive chef and partner Matt Ford, who will also develop Lila’s menu alongside Battad. Lila’s is named after a French Bulldog owned by Rebees founder Tristan Simon.

This is the hospitality firm’s second endeavor into the culinary world, joining its Dallas restaurant Billy Can Can, led by executive chef and partner Matt Ford. Ford will also be developing Lila’s menu alongside Battad.

Tenants of GreenStreet, the three-block, mixed-use development, will be able to order meals and drinks from Lila’s directly to their offices through a proprietary app.

Rendering courtesy of Rebees

Lila's is the newest restaurant to arrive at GreenStreet, the three-block downtown complex.