Southlake Style Magazine

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Boi Na Braza
J.R.’s Steakhouse
817.251.9881 BoiNaBraza.com
JRsSteaks.com 817.355.1414
5400 SH 121
Colleyville, TX 76034
4025 William D Tate
Grapevine, TX 76051
Menu Samplings
Menu Samplings
Chef’s Favorites
At a glance
Picanha (pea-can-ya)
Our house specialty, Picanha is a prime cut of the top
sirloin. Our gauchos season it lightly with salt and
roast it over an open flame to serve at your table.
Boi Na Braza is an authentic
Brazilian steakhouse located off
of Highway 121 and Hall Johnson.
Ever since 2000, Boi Na Braza
has shared the traditional way
of serving sizzling meats and
gourmet salads.
Pão de Queijo (pown-deh-kay-zho)
To begin your Brazilian dining experience, warm pão
de queijo is brought to your table as you are seated.
Oven-baked bread with fine Parmesan cheese
melted to perfection.
PARTIES AND EVENTS
Boi Na Braza offers seven unique
private and semi-private rooms
for your birthday, anniversary,
graduation dinner, holiday party,
business meeting, wedding reception,
rehearsal and/or ceremony.
SEMI-PRIVATE ROOMS
Pampas Room - 16 guests
Wine Room - 24 guests
Bar Lounge - 50 guests
PRIVATE ROOMS
Ipanema Room - 50 guests
Copacabana - 75 guests
Main Room - 100 guests
Samba Room - 200 guests
Linguiça (lin-gwee-sa)
Boi Na Braza’s own secret recipe, this cured pork
sausage is full of flavor that complements a traditional
churrasco (Brazilian bbq). The gauchos prepare the
Linguica on the rotisserie until lightly crisp on the
outside and juicy on the inside.
Pernil de Cordeiro (per-nil dih cor-day-roo)
Pernil de Cordeiro in Portuguese for fresh leg of
lamb. The imported New Zealand lamb is seasoned
overnight in our fresh mint marinade and grilled by
our gauchos to tender perfection.
Caipirinha (kai-pur-een-ya)
The Caipirinha, which means “little country girl,” is
the national cocktail from Brazil. Made from fresh
lime, muddled with sugar and mixed with Cachaça
(ka-sha-sa) and ice. Enjoy it with your favorite fruit
such as pineapple, kiwi or strawberries.
Inspired by the Gauchos, our
Brazilian chefs created a unique
type of cooking called churrasco
(shoo.rhas.ko). At Boi Na Braza,
16 different cuts of prime meats
are skewered and slowly roasted
to perfection over an open flame.
The gauchos then slice thin and
tender pieces of meat at your
table. The succulent meats are
served continuously to all. This
is called “rodízio” style, meaning
“all around.”
Join us to enjoy the delicious
preparations of our gauchos
along with an additional 40plus items, gourmet salad bar,
traditional Brazilian side dishes
and an extensive wine list with
200 selections to choose from.
SOUTHLAKE STYLE
44 • SEP 13
NOW ACCEPTING RESERVATIONS!
AVERAGE READER PROFILE*
• 48 years old
• 67% female 33% male
• Household Income $233,108
Dry Aged New York Strip, $49
Midwestern and grain-fed prime all-natural bone-in
New York strip that has been dry aged. Incredibly
tender while remaining moist and flavorful, the steak
is paired with house-smashed potatoes and a Shiner
Bock beer demi-glaze.
J.R.’s is known for its prime beef
and fresh seafood, flavored with
special glazes and sauces. From
appetizers to gourmet desserts,
the temptations prepared by
Executive Chef Todd Phillips are
endless. The upscale establishment has a spacious dining area
with a viewable wine cellar as
its backdrop and is highlighted
by a beautiful Austin limestone
fireplace.
Dark-wood finishes
and subdued lighting provide an
elegant and intimate atmosphere.
J.R.’s also has four private dining
areas perfect for corporate dinners
and social events.
Happy hour in the lounge MondayFriday 4 to 7 pm that includes
special drink prices, as well as
special appetizers.
Pork Chop, $28
Center-cut, all-natural hormone-free pork chop
grilled over an open flame. Served in a bowl and
topped with a broth of port wine, wild mushrooms,
artichoke hearts and spinach.
Every Wednesday during happy
hour, enjoy half-price house wine,
beer, specialty cocktails and
select appetizers.
Every Thursday is all night happy
hour in the bar/lounge area.
Steak and Shrimp, $48
J.R.’s version of a classic surf and turf style plate.
This 16-ounce prime Midwestern natural rib eye
is chargrilled and paired with four jumbo shrimp
sautéed and finished with cayenne butter.
Live music every Wednesday
through Saturday nights.
SEP 13 • 47
SOUTHLAKESTYLE.COM
Reach more than 34,000*
hungry Readers.
When it comes to reaching the affluent and discerning
diners of Southlake, Westlake, Colleyville, and Keller
— Southlake Style is always a cut above the rest.
Just about every one of our 34,436 area readers dines
out on a regular basis. That’s why, in addition to our
planned editorial on high profile area
chefs and eateries— we’re offering
our always-popular Dining Guide
restaurant profiles.
March 2014 • Vol 9 • Issue
03
Each profile will feature portrait-quality
photography; expertly designed by our staff
to introduce your health oriented business to
our loyal readers.
E 06
FIFTEEN YEARS OF
June
OUR TOWN SQUARE
The
E
KE STYL
SOUTHLA
+ BILL WEBB’S SLAM DUNK
*Circulation Verification Council, 2013
GO FR
JUNE
• 14
817.416.4500
MAR • 14
[email protected]
Vol 09
mmer
COLSu
D DR’s Best
INKS
FOR MORE INFORMATION CONTACT
Nicole Tesoriero
2014 •
SOUTHLAKE STYLE
CALL FOR RATES TODAY!
J.R.’s Salad, $8
A bed of baby greens from a local farm topped with a
mixture of sun-dried pears, aged manchego cheese,
toasted walnuts and crisp steakhouse-cut peppered
bacon. Finished with a light Myers lemon vinaigrette.
• ISSU
• FULL PAGE PROFILE
Bacon Wrapped Barbeque Lobster Tail, $16
Cold-water Australian lobster tail wrapped in
applewood-smoked bacon then grilled over an open
flame. Served over roasted corn and aged cheddar
grits and finished with a tart barbeque glaze.
With more than 40 years of
experience in the restaurant and
bar industry, Johnny Ragland
knows what it takes to create an
outstanding restaurant — excellent
food, an elegant atmosphere and
professional service. His secret
ingredient is connecting with
customers on a personal level.
That’s how he and his staff create
a satisfying dining experience for
each guest.
VOL 09
• TWO PAGE PROFILE
Chef’s Favorites
VOL 9 • ISSUE 03
SPACE AVAILABLE
At a glance
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