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Brazeiros - Knoxville

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Has anyone seen the billboard on I-40 in Knoxville advertising a new restaurant coming to the Kingston Pike/Papermill intersection called Brazeiros? The name and the photo sure look and sound like a churrascaria to me! I've been craving one ever since I moved here from Dallas 5 years ago.

A quick Google search for Brazeiros yielded nothing...so I'm wonderin if there is any resto insiders out there that have the scoop. It's obviously not Fogo de Chao, Texas de Brazil, etc.,, but is this an independent foray into the niche or a different corporation's entry? Finally, I wonder what the exact location will be. My guess is in the former disaster called Amerigo's location.

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  1. I just did an interview with owner, and you can expect authentic churrasco. I'll post more info when I'm done with the article --don't want to scoop myself!

    2 Replies
    1. re: geniuswaitress

      I'm sure you planned to, but be sure to tell us where we can find your article.

      Thanks!

      1. re: BaseballNut

        Interview with Vilmar Zenzen, owner of Brazeiros. http://tinyurl.com/24a4ych

        Note that he is the former head chef of Fogo de Chao.

    2. Brazeiros Churrascaria opened September 20, 2010. I will wait a few weeks since a new restaurant in Knoxville will have lines around the building for a while. Let them get the kinks out and see who "sticks" to the wall after the initial hub bub!

      http://www.brazeiros.com/

      1. The closest I-40 exit is Papermill Road, take Papermill west to the intersection with Kingston Pike, the restaurant is on the right/north side of Kingston Pike, next to PF Changs and east of Arby's.

          1. I recently went to Brazerio's with a large party. It is not up to the standards of Fogo de Chao, but then, neither is the price. You get a fairly small salad bar that is well supplied (cheese, salad, some cold sides) and 3 disappointing hot sides at the table. The sides were polenta sticks, mashed potatoes and fried bananas. (I'm pretty sure ours were not plantains.) The polenta was perhaps the most upsetting, considering how easy it is to make good polenta. On the upside, the traditional brasilian cheese balls were perfect.

            That said. The filet was excellent, and so were about 3/4th of the meat selections. The number of circling waiters was pretty average compared to other churrascarios, and the waiters were attentive, polite and helpful.