Set in the heart of River Oaks, the flagship for the Cordúa family of restaurants is its brightest-shining star. Though the menu is still dominated by the signature, much-imitated churrasco steak, executive chef David Cordúa also has introduced fun and approachable items, such as deep-fried empanadas, ceviches in a rainbow of fish selections (including salmon, tuna and tilapia), and taquitos topped with beef tenderloin confit. A rose spud salad, made of a crispy potato-chip-like sheet shaped into a rose, is as visually exciting as it is delicious. Hearty paellas, a Cordúa family favorite, come topped with sprinkles of deeply flavorful, crispy Spanish chorizo rice. Edgy cocktails from beverage director James Watkins complement the experience, and the signature desserts, such as the famous tres leches, never get old.