I thoroughly agree with this. Great call! Pradaria has utterly fantastic food with very friendly, personable service. The head chef himself comes out frequently to serve and ensure guests are happy, and all the servers remember your preferences (unlike every other churrascaria I've been to). Plus, it's not a Big Scene like Fogo, and I've never left nauseated like I did after a single visit to Nelore.
Best South American Restaurant Houston 2009 - Pradaria
Pradaria is a little different from the other churrascarias in town. There's sushi on the salad bar and a wider variety of rodízio meats. The servers in gaucho costumes come around with the usual rib eye and picanha, the juicy top sirloin that's doubled over into a C shape on the skewer. But they might also show up at your table with an entire 18-pound rib roast, or a rack of dainty pink lamb chops. They are also likely to offer you offal like sweetbreads and such seldom-seen specialties as cupim. Cupim is highly prized in Brazil. It comes from the hump of Brahma crossbred cattle, and it's as marbled as the best Kobe beef. As for the raw fish, it seems that nearly every churrascaria in Brazil serves sushi on the salad bar. There's a huge Japanese population in Brazil, and it's become a part of the churrascaria culture.
Thanks Pradaria...I can feast or just do the salad bar. Personally, I do both, but I have friends who just do one OR the other, so this works even for my veggie wanker buddies, alongside my carnivorous munchers pals.
I do actually agree with this. I found the meats and choices to be not only superior compared to other churrascarias in town, Pradaria produced the most authentic churrasco flavors. I love their beef short ribs and their Lombo de Entrana i think they call it, and looks like hanger tender steak.Congratulations! Well deserved!
I have to disagree on this one. I would have to rate meats served at this restaurant behind Fogo, Tradicao, and Nelore. If you want no wait and to dine in an empty restaurant, this is your place.