The Marys have been thinking about steaks lately. MA brought the subject up again today, this time concerning the restaurant that had been Chateau Du Lac until last New Year's Eve. After standing empty for a time, it became Brasa Churrasqueria. That Brazilian aspect is the point to which girls have been interested. Same sort of thing they enjoy at Fogo De Chao, an international chain in the J./W. Marriott Hotel on Canal Street. It's known for its many cuts of beef and other meats, delivered to the table on long skewers straight out of the broiler.
Brasa is not that kind of restaurant. It does have many varieties of beef and several sauce, garnishes, and other touches. I was surprised that both Marys missed the fact that the all-you-can-devour aspect of the menu is absent from Brasa. But they seemed to like it anyway.
We started with a surprisingly delicious pasta dish with a thick, rich cream sauce. Later, they ordered a very similar dish but with potatoes au gratin as the direction. Also around the table were a blood sausage and a chorizo, all of it made in house. The waiter told us of a number of Wagyu beef dishes, all running as specials.
I didn't get any of that. I was also surprised that they didn't have a strip sirloin among their many cuts. (At least not today.) I settled for skirt steak, which lends itself to this kind of place and this style of service. I asked them to slice the beef it in the kitchen, across the grain of the beef. This they did perfectly, and the sauce was good, to--a sort of demi-glace.
Brasa as yet has been open only four months. The wait staff comes from a number of other restaurants around town. The pieces seem to be here, but I think it needs some aging beyond the many cuts that are being dry-aged on the premises.
Brasa Churrasqeria. Old Metairie: 2037 Metairie Road. 504-570-6338.
