Comments (0) Best South American Restaurant - 2006
Churrascos
The signature dish there is, what else, churrasco, a charcoal-grilled, center-beef tenderloin steak. From a petite six-ounce serving to a platter-sized 16-ounce slab, these are some of the best steaks in town. But there are plenty of other tasty delights to be sampled at Churrascos as well, including doblones (chargrilled salmon with an achiote-shrimp salsa) and the "owner's cut" (filet mignon served with fire-roasted pasilla sauce and goat cheese salsa). The side dishes are just as delicious -- grilled lobster tail, jalape?os and onions flamb?ed tableside, and yucca empanadas with cilantro dressing. The restaurant also serves Sunday brunch and hosts a series of special wine dinners, during which a different wine accompanies each of four courses. All this in a sophisticated but low-key atmosphere with excellent service.
