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Another steakhouse opens in Dallas, but don’t call 12 Cuts a typical Brazilian churrascaria


Another new steakhouse moves into town, but this one takes its cues from Brazil.

12 Cuts Brazilian Steakhouse offers a churrassco dining experience, which means gaucho servers roam the dining room, carving slices of perfectly seared top sirloin picanha, ribeye, rib-eye, lamb and sausages from mighty skewers. All-in, there are twelve different cuts (hence the name), plus a hefty selection of salads, cheeses and Brazilian specialties at a center salad bar that’s also included in the all-in price.

What sets 12 Cuts apart from its competition, though, is the quality of the ingredients; co-founder and CEO Alda Boaiani says 12 Cuts only sources organic produce and CAB or prime beef for its grilled meats. Those meats are cooked over a charcoal fire “just like we do it in Brazil, says Boaiani,” instead of gas flames, as they do at other area churrasscarias.

Boaiani and her business partner were part of the team that introduced Fogo da Chao to America; they recently split from Fogo to open 12 Cuts.

The space is bright and appealing, with several private dining rooms for special events. Meats are grilled in small batches – and when it’s not crowded, they’re seemingly cooked to order. That makes the dining experience better than at many of 12 Cuts competitors. Lunch is $32; dinner is $42. If you’re into steak, I consider both a bargain.

18010 Dallas Pkwy, (469)779-7012

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The Ranch Las Colinas

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