Texas de Brazil- They don't have a clue
Evrythngmatters
Posts: 187
Great looking place inside and out. Warm and inviting and we had no wait since I made reservations. We get seated quickly and the guy who seats us asks if we have been there before. No I reply. He then explains how everything works and then tells us all meat is served medium rare. If we want our meat cooked differently let him know and he will note our account. That way when the meat carvers come by we will get the meat cooked how we asked for it. All good.
Well, twenty five minutes passes and no meat medium well comes to our table. I ask for the manager. Ten minutes passes and no manager. I go and find him but he is on the phone. Twelve minutes later he is off the phone so I explain my dilemma. He assures me this will be taken care of right away. He follows me to the table,clears everything off and says he and the meat guys will be right back with some medium well meat.
After what seems like 20 seconds the manager,the meat manager,and four meat guys are at the table. Talk about making a scene so everyone, even a table with a screaming kid are all watching. Both the manager and the meat manager apologize again. The manager motions for the first guy with the meat to serve me. He had flank steak and asked if I wanted some. I answer yes. He starts cutting me MEDIUM RARE meat that is dripping blood on my f'n plate. I look at both managers and ask if they understood my request. They reply yes and then look at my plate. Both of their eyes about popped out of their heads when they saw what I was served. Bloody frickin' meat. I know lots of people like it that way, just not me. I want my meat dead!!
In conclusion, my wife and I left and went to Fresh Market to get dinner and desert. All I can say is that place is not worth $20.00 a person let alone almost $45.00.
Well, twenty five minutes passes and no meat medium well comes to our table. I ask for the manager. Ten minutes passes and no manager. I go and find him but he is on the phone. Twelve minutes later he is off the phone so I explain my dilemma. He assures me this will be taken care of right away. He follows me to the table,clears everything off and says he and the meat guys will be right back with some medium well meat.
After what seems like 20 seconds the manager,the meat manager,and four meat guys are at the table. Talk about making a scene so everyone, even a table with a screaming kid are all watching. Both the manager and the meat manager apologize again. The manager motions for the first guy with the meat to serve me. He had flank steak and asked if I wanted some. I answer yes. He starts cutting me MEDIUM RARE meat that is dripping blood on my f'n plate. I look at both managers and ask if they understood my request. They reply yes and then look at my plate. Both of their eyes about popped out of their heads when they saw what I was served. Bloody frickin' meat. I know lots of people like it that way, just not me. I want my meat dead!!
In conclusion, my wife and I left and went to Fresh Market to get dinner and desert. All I can say is that place is not worth $20.00 a person let alone almost $45.00.
Everything matters. That is all.
Money cannot buy happiness, but it sure can buy a bad **** boat to pull up along side it though.
Money cannot buy happiness, but it sure can buy a bad **** boat to pull up along side it though.
Post edited by Evrythngmatters on
Comments
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I'm not a big fan of Texas de brazil. I prefer fogo de cao or a local one here called rafain. The meat at all these places though tends to be on the rare side by default.
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I am sorry to hear that you had a bad experience. There are so many places to go to here in the DFW metroplex. Somewhere around 7,000 or so places, actually. While the experience was not exactly cheap, it is a part of the process of finding the right one.
You mentioned that the management were involved. How were things handled to resolve your bad experience before you left?
I am not a foodie, I just love food. In stating so, I do not eat to live, I live to eat. I will be more than happy to point out places that have equaled or exceeded my expectations.
Halen -
Yeah, me too...halenhoang wrote: »In stating so, I do not eat to live, I live to eat.
I like Fogo de Chao as well, and would have no hesitation in recommending them.AsSiMiLaTeD wrote: »I'm not a big fan of Texas de brazil. I prefer fogo de cao or a local one here called rafain. The meat at all these places though tends to be on the rare side by default. -
You local dfw guys should check out rafain over in the tollway sometime, its pretty good and well executed.
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Evrythngmatters wrote: »Both of their eyes about popped out of their heads when they saw what I was served. Bloody frickin' meat. I know lots of people like it that way, just not me. I want my meat dead!!
As a chef I have to say your service sucked and their meat manager is a tool. But I also have to say the meat is already dead. You just like over cooked meat. How do they get a tiny portion of a giant meat stick med well while keeping the rest of the giant meat stick med rare? -
Evrythngmatters wrote: »Great looking place inside and out. Warm and inviting and we had no wait since I made reservations. We get seated quickly and the guy who seats us asks if we have been there before. No I reply. He then explains how everything works and then tells us all meat is served medium rare. If we want our meat cooked differently let him know and he will note our account. That way when the meat carvers come by we will get the meat cooked how we asked for it. All good.
Well, twenty five minutes passes and no meat medium well comes to our table. I ask for the manager. Ten minutes passes and no manager. I go and find him but he is on the phone. Twelve minutes later he is off the phone so I explain my dilemma. He assures me this will be taken care of right away. He follows me to the table,clears everything off and says he and the meat guys will be right back with some medium well meat.
After what seems like 20 seconds the manager,the meat manager,and four meat guys are at the table. Talk about making a scene so everyone, even a table with a screaming kid are all watching. Both the manager and the meat manager apologize again. The manager motions for the first guy with the meat to serve me. He had flank steak and asked if I wanted some. I answer yes. He starts cutting me MEDIUM RARE meat that is dripping blood on my f'n plate. I look at both managers and ask if they understood my request. They reply yes and then look at my plate. Both of their eyes about popped out of their heads when they saw what I was served. Bloody frickin' meat. I know lots of people like it that way, just not me. I want my meat dead!!
In conclusion, my wife and I left and went to Fresh Market to get dinner and desert. All I can say is that place is not worth $20.00 a person let alone almost $45.00.
Seems like you had bad experience. The Texas de Brazil here is awesome and has top shelf service. I thought their cuts were medium and not medium rare. Never heard that one before. hate you had such a bad experience, because we have had people who wanted a medium well cut in our guest party and they had meat out their to them in a timely fashion. As someone said below, why medium well. Medium to medium rare is so good with so much flavor. -
As a chef I have to say your service sucked and their meat manager is a tool. But I also have to say the meat is already dead. You just like over cooked meat. How do they get a tiny portion of a giant meat stick med well while keeping the rest of the giant meat stick med rare?
As a "chef" you're asking how to cook a FLANK STEAK like that...
have you ever cooked flank?
Flank is one of the easiest to cook at different levels. One end is nice and thick while the "tail" is much thinner, cook the meat and serve the tail to people that want a more well done cut... -
Generally they'll serve the outer portions to those that prefer more done....I love mine med-rare as anything more really tastes more fiberish/grainy than the succulant undercooked beast....getting hungry...lol
Whenever I'm around a Fogo, I'll hit it up......that place has yet to disappoint.comment comment comment comment. bitchy. -
why medium well
Personal preference. Dripping bloody meat is not for me. If I wanted bloody and dripping I would get my red wings.:eek: The real odd thing was that the manager was like 19 years old. He must have been straight off the bus from college. He had no idea what to do in this situation except to look confused. Once the meat manager and meat carvers were off their assigned ant route they all looked lost. Additional training is needed there for sure. To bad really, the place is beautiful inside and the "salad bar" looks good from a distance but up close it's such a disappointment. My favorite thing of the evening was a piece of cheese and water. Sad to say, but true.Everything matters. That is all.
Money cannot buy happiness, but it sure can buy a bad **** boat to pull up along side it though. -
You would LOVE LOVE LOVE the salad bar at a Fogo de Chao.....check one of those out whenever you're around one.comment comment comment comment. bitchy.
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Upstatemax wrote: »As a "chef" you're asking how to cook a FLANK STEAK like that...
have you ever cooked flank?
Flank is one of the easiest to cook at different levels. One end is nice and thick while the "tail" is much thinner, cook the meat and serve the tail to people that want a more well done cut...[/QUOTE
Yes max, I have cooked a flank steak or two in my lifetime, but thanks for the tip. I am actually looking for a line cook right now if you would like to move out here. -
Yes max, I have cooked a flank steak or two in my lifetime, but thanks for the tip. I am actually looking for a line cook right now if you would like to move out here.
After this week at work, don't be shocked if I show up... -
Upstatemax wrote: »After this week at work, don't be shocked if I show up...
I'm sure you would be better than most of the hacks in Portland. Hope you have a great weekend.
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