Boi Na Braza is one of the churrascaria ensembles, with gauchos (traditionally the cowboys from the Pampa region of Southern Brazil) roving through the dining room, carving and serving a variety of meats cooked on a South American-style rotisserie. The meats range from delicious to lashes of mediocrity to utterly dry.

Still, Boi Na is perhaps the top churrascaria in the Dallas orbit. The salad bar has a robust selection of stuff: hearts of palm, artichokes, salami, smoked salmon, a selection of olives, beets, pasta, breads, cheeses, and fruits. But don’t fill up on the stuff that’s good for you. Save your gullet real estate for lurking cardiovascular threats. Chew on lamb chops and leg of lamb, filet mignon wrapped in bacon, rib eye, pork ribs and loin (with parmesan), chicken, and our favorite, skirt steak. And don’t miss the caipirinha, potent with lime, cachaça, and sugar. Fantastic deserts, too, especially the papaya cream and the flan.

Vibe: lusty South Texas with Brazilian fringe plus Spanish arches. It’s opulent with lots of creams and muted hues, haughty chandeliers, sleek stone, rich wood, and images of gauchos etched in glass panels. It’s an all-you-can-eat Godzilla. Now go stuff yourself absolutely stupid.