Brazilian music — bossa nova, tropicalia and samba – has profoundly impacted American music for decades. And in the last few years Brazilian cuisine has begun to make a similar impact on American fine-dining via traditional South American restaurants known as churrascos, bringing traditional churrascaria cuisine to North America, specifically the Midwest.

Villa Park's Churrasco Brazil offers fine meats found in similar churrasco restaurants, but the preparation, presentation and an elegantly casual dining experience are designed to make it unique.

The meats are churned, seasoned and oven-roasted over an open grill in traditional churrasco fashion by guachos ("Brazilian peasant cowboy"), serving in a tradition dating back to the 1800s.

Once seated in the open dining area, the meal starts with a trip to the side bar featuring vegetables and salads designed to enhance the variety of meats to follow. Guachos then begin arriving at your table with various skewered meats—Pichana, beef ribs, chicken legs, garlic beef, pork tenderloin with parmesan cheese, filet mignon wrapped with bacon—graciously ready to slice off in thick slices and place them on your plate. Be sure to use the "stop" and "go" cards to control the flow of the meal. If you forget to flip the card to "stop" the gaucho will continue to offer you more.

A drink list features caiprinha, a Brazilian national cocktail made with distilled spirit from sugarcane juice, rum-sugar and muddled limes and is considered a "superior answer" to the popular mojito. Dessert includes Brazilian flan, coffee or home-made papay cream. Per person ranges between $30-$60 after drinks and tip. Two private party areas are available for larger functions.

Centerstage Reviewer: Chris Catania