18010 DALLAS PKWY, DALLAS, TX USA 75287
(469) 779-7012
Big nights work best with a plan that feels simple and clear. At 12 Cuts Brazilian Steakhouse, rodízio service keeps dinner moving at a steady, comfortable pace. Gauchos bring fire-roasted meats to your table and slice portions while they are hot. The salad bar offers fresh greens, vegetables, cheeses, and dressings to add balance and color. You choose what to try, how much to take, and when to pause. Staff guide the timing and answer questions, allowing your table to focus on the meal. Keep these Dallas Churrasco dining tips in mind and enjoy a smooth experience from the first plate to the last.
Begin with a light plate so the first skewer has room to shine. Choose crisp greens, ripe tomatoes, and hearts of palm, accompanied by a simple dressing. Add a small scoop of rice or black beans for gentle comfort. Avoid heavy portions early, since the meats arrive soon after you sit back down. Return to the bar later if you want to reset your palate between servings. This approach keeps textures lively and helps each cut stand out on the plate. At 12 Cuts Brazilian Steakhouse, this balance is the easiest way to stay comfortable through the meal.
Your table card sets the pace without extra effort. Green indicates to the gauchos that you are ready for the next serving. Red pauses the rotation so you can talk, sip, or rest for a moment. Take one clean slice, then decide whether to try more when the skewer returns. This keeps plates tidy and portions reasonable while food stays hot. Ask your server for a thinner or thicker slice if you have a preference. The system maintains a relaxed atmosphere and gives every guest control over the flow.
Let your glass refresh your palate between warm, savory bites. A Malbec pairs well with rich beef cuts, such as picanha. A Caipirinha adds bright lime that lifts the finish and cools the spice. Sparkling water offers a clean reset before the next serving arrives. Warm sides, such as rice or mashed potatoes, bring calm richness when you want a softer bite. Fresh greens from the salad bar add lift and contrast when the plate feels heavy. Your server at 12 Cuts Brazilian Steakhouse can suggest pairings that fit your pace and preferences.
Rodízio is best when you taste, pause, and repeat at a comfortable rhythm. Try picanha early, then explore chicken, pork ribs, lamb, or Brazilian sausage as they arrive. Leave open space on your plate so the next serving stays hot and easy to manage. If a favorite returns, take a small slice and keep the flow steady. When you are close to full, flip the card to red and enjoy a short break with your table. If dessert sounds right, consider options like flan or chocolate mousse for a gentle finish. Your night should end satisfied, calm, and free of rush.
Good rodízio etiquette is thoughtful pacing and clear signals from start to finish. Keep portions modest, let the card guide service, and ask questions whenever you need help. Choose sides and drinks that support the fire-roasted flavor rather than compete with it. Trust the steady rhythm and enjoy the conversation between rounds. Staff will manage timing while you focus on your plate and your guests. Book ahead for peak dates, then arrive ready to enjoy the flow. With these Dallas Churrasco dining tips, your visit to 12 Cuts Brazilian Steakhouse will feel organized, comfortable, and full of flavor.
Good food should be easy to enjoy, not hard to decode. At 12 Cuts Brazilian Steakhouse, our gourmet salad bar makes it simple to find gluten-free options you can feel good about. You build your own plate from fresh greens, vegetables, fruit, and straightforward dressings, then enjoy the fire-roasted rhythm that makes churrasco special. The layout encourages balance, so light, crisp textures can sit beside warm sides and freshly carved meats without friction. If you need help, our team will guide you through the choices and preparation, keeping your plate clear and comfortable. The aim is a calm, confident dining experience that prioritizes flavor and eliminates guesswork. That is how a relaxed meal should feel in a true churrascaria.
Begin at the salad bar with a base of organic greens, then build with seasonal vegetables and fruit. Keep dressings simple and portioned to taste so the produce stays front and center. This approach lets you control ingredients and avoid hidden surprises while keeping the plate lively. Because the bar is set for unlimited access, you can refresh between servings and keep textures bright as the meal moves. The format favors variety without pressure, and it supports a steady pace at the table. When a question arises, please ask, and we will confirm the ingredients before anything reaches your plate. The goal is a clean, flexible start that supports your preferences from the first bite.
Churrasco service features beef, lamb, chicken, and pork, served in rotation, hot and carved to order. You can keep the salad bar at the center of the meal while adding small portions of your favorite meats, then pause or continue as you prefer. The open-flame roast builds flavor without heavy sauces, which helps keep choices straightforward. Many guests also enjoy Brazilian cheese bread, which is made with cassava flour and traditionally prepared without gluten. If you plan to include it, please notify your server, and we will confirm the day's preparation and ingredients for your peace of mind. This balance of fresh salads and measured portions of meat keeps the plate focused and the experience easy.
Clear information makes a difference, and we encourage it. Please let your server know what you need, and we will guide you through our menu items, preparation, and simple swaps where available. Our team will verify the ingredients on request before the service reaches the table, ensuring your plan remains intact. The guest-paced flow of a churrascaria supports small, steady servings rather than large courses, allowing you to stay in control. If you prefer to lean lighter, refresh your greens and vegetables between tastings and keep the plate anchored to the salad bar. If you want a little more comfort, add a warm side that fits your approach and continue at your own pace. The point is a smooth path through dinner, with support when you need it and space when you don't.
A good meal should feel welcoming, flexible, and simple to navigate. At 12 Cuts Brazilian Steakhouse, the salad bar, continuous tableside service, and staff guidance work together to make that possible, and third-party listings also note that gluten-free choices are available. Plan your night, bring your questions, and let us help you build a plate that suits your needs without losing flavor or momentum. Enjoy the freshness of the bar, the warmth of the grill, and the steady pace that makes churrasco a relaxing experience. When you are ready for a dinner that respects your preferences and still feels abundant, join us and explore our gluten-free options with confidence.
Some cuts don't need an introduction, and Picanha is one of them. It's tender, juicy, rich with flavor, and proudly served at 12 Cuts Brazilian Steakhouse the way it should be: fire-roasted and carved tableside. It's the kind of meat that holds its own, no matter what season it is. Still, a summer plate hits differently when the sides, drinks, and desserts all work together. If you're wondering what to pair with Picanha this summer, you've come to the right place. We're here to help you build a flavorful, balanced experience that's refreshing, satisfying, and every bit as unforgettable as that first perfect bite.
Picanha is bold, so your sides should offer a little balance. At 12 Cuts Brazilian Steakhouse, our organic salad bar is filled with fresh, cold options that make a perfect first layer. Leafy greens, ripe tomatoes, hearts of palm, and grilled zucchini bring color and crunch that complement the richness of the meat. The contrast of cool vegetables and warm fire-roasted beef creates a bite that's light but still full of flavor. Pair it with our Brazilian rice or black beans for a heartier finish that complements the star of the plate without overpowering it. Grilled pineapple is another summer favorite—it's sweet, a little smoky, and cuts right through the savory depth of Picanha. These sides don't distract—they elevate. They help the meat shine while bringing freshness to your summer meal.
The right drink can take your meal from good to great, especially when temperatures rise. Picanha's juicy, seasoned bite calls for something that keeps your palate refreshed. A glass of red wine, like a Malbec or Cabernet, adds richness without overwhelming the flavor. If you're leaning toward something chilled, a Caipirinha is a classic Brazilian cocktail made with lime and sugarcane spirit—it's crisp, tangy, and ideal for summer. For non-alcoholic options, we offer sparkling water and tropical juices that clean the palate between bites. The goal isn't to compete with the Picanha—it's to complement the texture and bring a bit of contrast. When every sip refreshes, each bite feels new again.
After the savory power of Picanha and a cool drink, it's time to wind down with something sweet. At 12 Cuts Brazilian Steakhouse, our desserts are rich yet light, making them perfect for ending a warm summer meal. Our flan is smooth and silky, with a touch of caramel that melts on the tongue. For a chocolate fix, the brigadeiro offers a creamy bite that's just the right size. These treats are comforting without being too much, and they round out your dining experience without stealing the spotlight. Dessert doesn't have to be loud—it just needs to leave a smile. That's exactly what it does here.
Now that you know what to pair with Picanha this summer, the only thing left to do is enjoy it. Whether you're joining us for a relaxed dinner or ordering takeout for a weekend gathering, 12 Cuts Brazilian Steakhouse makes every bite—and every pairing—count. Come hungry, leave happy, and make this summer one to savor.
There's something special about a steak carved right at your table. At 12 Cuts Brazilian Steakhouse, it's more than dinner—it's a performance rooted in history. Our fire-roasted meats aren't just cooked with care, they're served with pride by skilled gauchos who carry forward a time-honored tradition. These men and women don't just wear the uniform; they bring energy, technique, and culture to every skewer. The Gaucho tradition behind our prime meats is about more than cooking—it's about connection. It's about serving with heart, bringing flavor to life, and honoring a way of preparing food that has been passed down to us for a long time. Every slice tells a story, and every visit offers a taste of the real thing.
The Gaucho tradition originated in the grasslands of southern Brazil, Argentina, and Uruguay, where gauchos lived near the land. These skilled cattle herders would gather around an open fire, roasting meats on skewers after long days on horseback. There were no fancy kitchens or gas grills—just fire, time, and experience. The goal was simple: cook good meat well and share it with others. That rustic, open-fire method evolved into what we know as churrasco. At 12 Cuts Brazilian Steakhouse, we follow that same principle. We don't grill—we fire-roast every cut the traditional way. This slow and steady method seals in flavor, keeps the meat juicy, and gives every slice a smoky finish that can't be faked. It's not just about how we cook—it's about why we cook that way.
Being a gaucho is about more than turning skewers. It takes patience, focus, and care to prepare each cut just right. Our gauchos are trained to handle meat with the same precision passed down through generations. They know when a ribeye is ready, how to carve the perfect slice of picanha, and how to serve without missing a beat. That kind of attention makes every visit feel personal. They don't rush, and they don't guess. They treat every skewer like it matters, because it does. That's the heart of the Gaucho tradition behind our prime meats—doing things the right way, every time, with pride and purpose.
When guests visit 12 Cuts Brazilian Steakhouse, they're not just coming for a meal—they're stepping into something deeper. The rhythm of the gauchos, the smell of meats roasted over real fire, and the sound of carving at the table—it's all part of what makes dining here unforgettable. You don't have to know the history to enjoy it, but once you do, it makes every bite mean more. The food is delicious on its own, but it's the story, the tradition, and the people behind it that make it truly special. When you dine with us, you get more than a steak—you get a connection to a proud culture of service, strength, and flavor.
At 12 Cuts Brazilian Steakhouse, we don't just serve meat—we carry forward the Gaucho tradition behind our prime meats. One table, one slice, one unforgettable experience at a time.
Some flavor combinations don't need convincing. Filet mignon wrapped in bacon is one of those no-brainer classics. At 12 Cuts Brazilian Steakhouse in Dallas, we take that unbeatable duo and turn it into something unforgettable. We call it Filet Mignon Com Bacon—our fire-roasted Filet Mignon with bacon, wrapped in smoky, sizzling layers. It's the kind of cut that makes your taste buds pay attention. One bite is all it takes to understand why guests ask for it again and again. There's comfort in that first taste, and there's a little magic in how the bacon crisps around the tender beef. This is more than steak. It's churrasco at its finest, served hot and fresh, just the way it should be.
Beef tenderloin is famous for being incredibly soft, juicy, and mild in flavor. It's often called the most tender cut of beef. That makes it the perfect partner for a crisp, smoky strip of bacon. The bacon brings out the richness in the beef, adding a pop of salty crunch to every bite. It's a simple idea, but when it's cooked over an open flame—just as we do at 12 Cuts Brazilian Steakhouse—it turns into something truly special. The fire seals in the juices and crisps the edges of the bacon just enough to give it that perfect bite. It's not greasy. It's not dry. It's just balanced, bold, and mouthwatering. We don't grill our meat on a flat surface. We roast it over flames, the way churrasco is meant to be done, which brings out a deep, smoky flavor without detracting from the natural taste of the meat.
At 12 Cuts Brazilian Steakhouse, your meal is more than just food—it's an experience. Every guest is part of the action when our gauchos come to the table, skewers in hand, ready to slice the next hot cut of meat. When they arrive with the Filet Mignon Com Bacon, you'll see the steam rise and smell the smoky aroma even before the first slice. It's not sitting under a heat lamp or getting lost in the kitchen. It's carved just for you seconds after it leaves the flame. The filet is juicy and warm, and the bacon is crisp and flavorful—never soggy, never dry. That attention to detail, timing, and technique makes every bite feel like the first. Our gauchos take pride in slicing and serving each portion with care, bringing the spirit of the Brazilian steakhouse right to your table.
Whether it's your first visit or your fiftieth, there's a reason people remember the Filet Mignon Com Bacon. It's more than a popular menu item—it's a star at the table. It works for every occasion, from family celebrations to romantic nights out to casual dinners with friends. It's a favorite for longtime guests, and it's often the first cut newcomers fall in love with. You'll find it included as part of our full churrasco dinner experience, which also provides access to our organic salad bar and other complementary sides. But the Filet Mignon Com Bacon stands out every single time. It brings flavor, comfort, and a little indulgence in every bite. The kind you talk about on the drive home and crave again the next day.At 12 Cuts Brazilian Steakhouse, we're proud to serve Dallas a true churrascaria experience—filled with fire, flavor, and food that brings people together. And yes, the Filet Mignon with bacon is as good as it sounds. Maybe even better.
Steak lovers often face a delicious dilemma—Ribeye vs. Filet Mignon—and everyone has their favorite side of the debate. At 12 Cuts Brazilian Steakhouse, we know choosing your steak is part of the fun. We're a premium steakhouse in Dallas, Texas, known for fire-roasting our meats in the traditional Brazilian way. Instead of grilling, we roast each cut over an open flame, giving it a unique, smoky flavor. Ribeye and Filet Mignon are two of our most popular cuts, each offering a special taste experience. To help you decide, let's take a closer look at what makes each steak so special. By the end, you'll know exactly which steak fits your taste best.
Ribeye steak comes from the rib area of the cow, which is known for being juicy and flavorful. It has plenty of marbling—that's the little white lines of fat you see throughout the meat. When cooked, these fats melt, giving the Ribeye its rich, buttery taste. Many people who love bold flavors say this cut is their favorite because it stays tender and juicy with every bite. At 12 Cuts Brazilian Steakhouse, we fire-roast our Ribeye to lock in all that delicious flavor. The roasting process brings out even more taste, adding a touch of smoky goodness to the steak. To enjoy Ribeye, it's best-cooked medium-rare to medium, preserving all those juicy flavors without drying out.
When you pick Ribeye, sides like mashed potatoes, grilled vegetables, or crispy fries complement it perfectly. A full-bodied red wine such as Cabernet Sauvignon pairs nicely, too, enhancing the steak's rich taste. If you're someone who enjoys a steak with bold flavors and mouthwatering juiciness, Ribeye is a fantastic choice. It's a steak made for true meat lovers who appreciate robust flavors and hearty meals.
On the other hand, Filet Mignon offers a completely different experience—smooth, tender, and refined. It's cut from the tenderloin, an area that gets very little muscle use, making it extra soft. People often describe it as the most tender steak available. Filet Mignon has almost no fat, which gives it a delicate taste compared to Ribeye. Because it's leaner, it also tends to be healthier, which is great if you're watching your diet but still want a luxurious treat. At 12 Cuts Brazilian Steakhouse, our expert chefs fire-roast the Filet Mignon carefully, keeping it tender and juicy without overpowering its mild flavor.
To truly enjoy Filet Mignon, cooking it medium-rare or medium is best. This ensures that the steak remains incredibly soft, juicy, and easy to eat. Pairing this steak with lighter sides like sautéed mushrooms, fresh asparagus, or a crisp salad makes the flavors shine even more. It also goes beautifully with a lighter red wine, such as Merlot or Pinot Noir. If you prefer a steak that's easy to cut, lean, and gently flavored, Filet Mignon will likely become your new favorite.
Deciding between Ribeye vs. Filet Mignon ultimately depends on what you personally enjoy in a steak. Ribeye is perfect if you want a juicy, flavorful cut that's hearty and bold. Filet Mignon, meanwhile, suits those who value tenderness and a more delicate taste. Either way, you really can't go wrong—both steaks offer premium quality and an amazing dining experience. At 12 Cuts Brazilian Steakhouse, you don't even have to settle on just one cut. Our authentic Churrascaria experience lets you taste both steaks as our gauchos bring them right to your table, hot from the fire.
Whether you're dining out for a special occasion or just craving a satisfying steak dinner, your preference might change with your mood. Ribeye is ideal for those evenings when you want big flavor and juiciness. Filet Mignon might appeal more during celebrations or when you desire something elegant yet simple. Visit 12 Cuts Brazilian Steakhouse in Dallas, Texas, and let us help you end the delicious debate over Ribeye vs. Filet Mignon.
Good things happen when beef meets fire—and our Picanha proves it every single day. We don't just serve steak at 12 Cuts Brazilian Steakhouse in Dallas. We serve tradition, flavor, and a bit of showmanship, all carved tableside with a smile. While we offer over a dozen cuts of fire-roasted meats, our Picanha is the one guests ask about by name. It's not just another steak—it's the crown jewel of churrasco. Known for its tenderness, juicy bite, and rich layer of fat, this top sirloin cut has earned a spot at the top for a reason. It's carved directly off the skewer and served hot, flavorful, and always cooked to perfection. That unforgettable flavor and fire-roasted flair are exactly what makes our Picanha a guest favorite.
Picanha starts with quality. We choose the best top sirloin cap and leave the fat layer intact. That fat isn't just there for looks—it's the reason this cut is so juicy and flavorful. Our gauchos season it with coarse salt, nothing more because good meat doesn't need anything fancy. The real magic happens over the open flame. We don't grill our meats the way others do. Instead, we fire-roast them slowly, letting the heat build flavor while sealing in moisture. This roasting method gives the Picanha its signature crust and melt-in-your-mouth texture. When we bring it to your table, you see the juices glisten as we slice it thin, right in front of you.
What makes the Picanha experience even better is how it's served. Brazilian-style dining is meant to be shared and savored at a relaxed pace. Our gauchos walk through the dining room with skewers of fire-roasted meats, offering you a taste of everything, including the Picanha. When you say "yes," they carve it fresh onto your plate, one thin slice at a time. You're not picking from a menu or waiting for a server to bring your order. You're part of the experience, making each meal personal and exciting. It's hard not to feel special when your steak is cut tableside with care and flair.
Guests often say it's the flavor and the feeling that makes our Picanha stand out. There's something unforgettable about the aroma, the carving, and that first tender bite. It's a cut that hits all the right notes—savory, juicy, and full of fire-roasted goodness. The fat cap crisps just enough to add a buttery finish without being heavy. Whether you're enjoying it with a side of garlic mashed potatoes or something from our organic salad bar, Picanha plays well with every flavor on your plate. It's a cut you'll come back for—and we'll be ready to serve it again.
At 12 Cuts Brazilian Steakhouse, Picanha is more than a guest favorite. It's a reminder of what great dining should feel like—warm, flavorful, and full of heart. Every time we roast a skewer, we carry on a tradition that celebrates connection, hospitality, and great food. We invite you to experience it for yourself, one delicious slice at a time. From the moment you take your seat to your last bite, we promise an experience that feels both familiar and fresh. Come hungry, leave happy, and discover for yourself what makes our Picanha a guest favorite.
Picanha like you've never tasted—churrascaria dinners are exciting, and the Picanha is the reason many people say yes to the fantastic meat parade. The rich flavors, the sizzling cuts, and the perfect fire-roasting technique bring something special to the table. At 12 Cuts Brazilian Steakhouse, every bite of Picanha celebrates bold flavors and tender textures. Our meats don't just cook—they transform over open flames, creating a mouthwatering experience. The scent of fire-roasted beef fills the air, teasing your senses before the first slice even reaches your plate. With skilled gauchos carving the meat tableside, each serving is fresh, hot, and packed with flavor. If you love high-quality steak with incredible taste, you're in for a treat.
Picanha is the heart and soul of a traditional Brazilian steakhouse, and for good reason. This cut, taken from the top sirloin, has the perfect balance of marbling and tenderness. The thick fat cap melts as it roasts, basting the meat naturally and keeping it juicy. Each slice is carved to perfection, giving you a bite that is rich, flavorful, and unbelievably tender. Fire-roasting enhances the beef's natural juices, locking in flavors while creating a slightly crispy, caramelized crust. The simplicity of sea salt and open flames lets the true taste of the meat shine. Every forkful delivers a buttery texture that practically melts in your mouth. Once you try Picanha, you'll understand why it's the star of the churrascaria experience.
For those who like their steak with an extra punch, the Spicy Picanha takes things to another level. This cut starts with the same tender top sirloin, but the magic comes from the bold seasoning. A special blend of spices adds just the right amount of heat without overpowering the natural beef flavor. The fire-roasting process caramelizes the seasoning, sealing in the smoky, spicy goodness with every turn over the flames. The result is a steak that brings a little heat with every bite but stays balanced and full of juicy flavor. It's not about setting your mouth on fire—it's about enhancing the richness of the beef with a warm, satisfying spice. If you love a little kick in your steak, this is the perfect choice.
Garlic and steak are a match made in heaven, and Picanha Com Alho proves it. This flavorful cut is seasoned with fresh garlic, infusing the beef with a deep, savory richness. As the meat fire-roasts, the garlic toasts, adding a slightly sweet, nutty flavor that complements the natural juices of the steak. Every bite delivers the bold taste of beef with a hint of roasted garlic that lingers in the best way. The crispy, caramelized crust locks in the juiciness, making each slice as tender as it is flavorful. It's a simple but powerful combination that brings out the best in top sirloin. If you love garlic, this dish is one you won't want to miss.
At 12 Cuts Brazilian Steakhouse, every meal is more than just dinner—it's an experience. Our Picanha cuts bring the best of fire-roasted beef straight to your plate, carving a path to flavor with every bite. Whether you prefer the classic, the spicy, or the garlic-infused version, there's a Picanha for every craving. Fire, seasoning, and expert preparation come together to create steak that is juicy, tender, and unforgettable. The sizzling sounds, the rich aromas, and the tableside carving make every visit something special. If you love bold flavors and perfectly roasted steak, this is the place to be. Picanha like you've never tasted awaits—get ready to indulge in something truly unforgettable.
Leave all your worries behind and just enjoy the incredible food and atmosphere. At 12 Cuts Brazilian Steakhouse, a lunch you'll crave isn't just a break in your day—it's a moment to savor something special. Located in Dallas, Texas, our authentic Churrascaria experience revolves around fire-roasted meats, bold flavors, and a warm, welcoming vibe. Each dish is carefully prepared to bring out the best in every bite, making your lunch feel like an event. Whether you're catching up with friends or treating yourself to something delicious, we've got you covered. Explore a few highlights that make lunch at 12 Cuts Brazilian Steakhouse unforgettable.
If there's one dish that defines our lunch experience, it's the Picanha. This prime cut of beef sirloin is the star of the show, and for good reason. We season it with just enough to highlight its natural flavor, then fire-roast it until the outside is beautifully caramelized. Each slice is tender, juicy, and full of flavor, giving you that perfect balance of texture and taste. It's a dish that's simple but never boring, making it a favorite for anyone who loves great meat. Pair it with one of our fresh salads or traditional Brazilian sides, and you have a meal that hits all the right notes. With every bite, you'll understand why the Picanha is such a big deal at 12 Cuts Brazilian Steakhouse.
For something a little extra, the Filet Mignon Com Bacon is pure magic. We take tender cuts of beef and wrap them in smoky, flavorful bacon before roasting them over an open flame. The result is a dish that's rich, savory, and totally satisfying. The bacon adds a delicious depth of flavor, while the beef stays melt-in-your-mouth tender. It's the kind of dish that feels indulgent but also comforting, like the perfect bite you didn't know you were missing. Add a side of roasted vegetables or creamy mashed potatoes, and you're in for a real treat. This dish is what happens when tender meets smoky in the best way possible.
If you like your lunch with a little kick, the Spicy Picanha is just what you need. This bold take on the classic Picanha starts with the same prime cut of beef sirloin, but we add a special spicy seasoning to turn up the flavor. The fire-roasting process locks in the heat and caramelizes the outside, giving every bite a perfect mix of spice and char. It's exciting without being overwhelming, making it a great choice for those who love bold, dynamic flavors. Pair it with our homemade Chimichurri sauce for an extra layer of zest and brightness. This dish is proof that a little heat can go a long way.
At 12 Cuts Brazilian Steakhouse, a lunch you'll crave is more than a meal—it's a chance to enjoy something truly exceptional. Whether you're savoring the classic Picanha, indulging in the Filet Mignon Com Bacon, or spicing things up with the Spicy Picanha, every dish is made with care. If you're looking for an unforgettable lunch spot in Dallas, Texas, our fire-roasted meats and welcoming atmosphere are ready to impress. Stop by soon, and let us show you why lunch at 12 Cuts Brazilian Steakhouse is something worth talking about
