Twenty-five-year-old Churrascos, a restaurant that played an instrumental role in launching the worldwide Latin food movement, opened its fifth location in the Champions area in September 2014.
Nicaraguan father/son chef duo Michael and David Cordua serves up unique flavors of the South American parrilla and the best in South American wines.Starters and salads are big and bold, like sweet plantain turnovers filled with queso fresco on guava creme fraiche, or South American-style seviche with hearts of palm, avocado and capers. The infamous Churrasco steak is the main player: a corn-fed prime beef tenderloin (six- or eight-ounce), basted with garlic-parsley chimichurri and char-grilled to order.
Designed by California-based MBH Architects, the restaurant features seating for 200, plus an expansive covered patio and floor-to-ceiling windows that bask its interior in natural light.
- Included on Travel + Leisure's list of the Best Steakhouses in America (2013).
- Chef Michael Cordua named James Beard Award semifinalist for Best Restaurateur (2011).
- Churrasco steak was included in Esquire's feature on the 20 Best Steaks in America (2008).
- Chef Michael Cordua was inducted into Food & Wine's Hall of Fame (2008).