CONCORD, CALIFORNIA – As 2025 fades into history, December means it is the season for family dinners, office parties, and holiday functions, celebrating the onset of the New Year.
In Concord, where I reside, there are few “white table” restaurants that meet my expectations. Food, service, and ambiance seem to be on the endangered species list. Based on my experience, a great place that meets all of these criteria is Brasas do Brazil Churrascaria Steakhouse.
Located at 1631 Willow Pass Road, this gourmet paradise has been pleasing clientele from the entire East Bay since 2018.
When owners Andreia Drum and her husband, Deidson De Camargo, opened Brasas do Brazil, neither of them had experience in the restaurant trade. It was soon evident this was not a problem. Their inspiration came from the recipes of Andreia’s mom and the good times imparted in their native land.
The foundation of Brazilian barbecue comes from the Gaucho (cowboy) culture of southern Brazil. What started as a chuckwagon experience of barbecued meats and black beans has evolved to include dishes inspired by immigrants from Europe, China, the Middle East, and Japan.
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Chef Francis has brought this unique cuisine to America with amazing results. From start to finish, this restaurant is a symphony of culinary delights.
When diners are first seated, they are greeted by an attentive host who brought us a basket of warm biscuits and fried bananas. Drink orders were then taken.
I especially enjoyed the Caipirinha, which consists of Brazilian Cachaça rum, fresh lime juice, and sugar cane. It went down easy. After drinking a couple of these high-octane cocktails, I was relieved of further driving responsibilities for the evening.
From previous experience at the restaurant, I learned it is best to go easy on the buffet and side dishes. Self-restraint is needed to leave plenty of room for some 17 types of meat that are cut to order at the table.
Venturing to the buffet, it is difficult to determine what to choose. There are many choices that could comprise a stand-alone meal in themselves. Prosciutto, Brie cheese, Kalamata olives, smoked salmon, beets, hearts of palm, and green salad with fresh strawberries and feta cheese filled my plate. They were all wonderful.
I couldn’t resist a second helping of the lox and a couple of other items in journeying to the warm dishes. The black beans, flavored with chunks of Portuguese sausage, beat any chuckwagon offerings I can recall. The Feijoada beef stew embodied the complex flavors of Brazil. Subtly flavored garlicky rice paired well with the spicier foods.
We were then ready to turn our red card over to be served the barbecued meats cooked over charcoal coals. In most cases, salt and pepper comprised most of the seasonings.
It is difficult to resist the servers who constantly come by each table with different varieties of beef, pork, lamb, and chicken. Taking one “for the team,” I endeavored to try everything.
Our request that the skewers be on the rare side was observed, with the exception of the ribs. Naturally, we first tried the ribeye and filet cuts. Our favorites ended up being the beef ribs, flank steak, and the seasoned sirloin.
I also enjoyed the New Zealand lamb chops, shrimp, and a few other types of meat brought to our table.
Our meal should have ended, as we were more than full. Not desiring the evening to end, we couldn’t resist sampling the dessert menu. The Pudim de Leite (Brazilian flan) was arguably the best I have ever tasted. The passion fruit Mousse de Maracujá had a light, enjoyable tropical flair.
There is also chocolate molten cake, Crème de Papaya, and Piña Colada ice cream to try on another visit.
To conclude one’s evening, strong fresh-brewed Brazilian coffee drinks, vintage ports, and tequila are offered. Satisfaction for guests’ entire dining experience is more than guaranteed.
Given the quality and expense of ingredients used, the restaurant is priced at $76.99 per person, plus drinks, dessert, and tip. Few complain, as the dining experience at this Brazilian steakhouse is unsurpassed in the region.
Brasas do Brazil’s general manager, David Minas, believes, “The quality of the food and service, from the community, regular customers, and family trade, has allowed us to be successful—even during COVID-19. We care about what we do and hope this is reflected with those we serve.”
The restaurant’s hours are Wednesday and Thursday from 5 to 9 p.m., staying open an hour longer on Friday. Large groups of up to almost 200 guests are welcome. Saturday and Sunday are the busiest times, from 12 to 10 p.m., closing an hour earlier on Sunday. Reservations are highly recommended online or by calling 925-807-8471.
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