"Brasa, a South American steakhouse from Antonio Mata and chef Edgar Caro, is now open in the former Morton’s space downtown. Many of the dishes from Brasa’s Metairie location have carried over to the new restaurant, which emphasizes unique cuts of Angus beef and local seafood. Appetizers include short rib mac and cheese and boquerones; entrees feature aged hanger steaks, Wagyu pincanha, smoked chicken, black Angus ribeye, and other hefty meat cuts, served with South American-style sides like carrots and smoked corn." - Clair Lorell
Brasa South American Steakhouse
