Las Brasas Lower Greenville
Restaurant · Belmont ·
Wood-grill Mexican with smoky meats, lively bar, patio
Wood-grill Mexican with smoky meats, lively bar, patio
"Taking over the spot once occupied by Desert Racer is a Mexican food spot from Tim Goza and Gustavo De Los Rios, which opened in March. The duo, also behind Mami Coco on nearby Bryan Street, create a menu boasting loads of wood-grilled meats, with house specialties like rib-eye agua chile (which is a must), beef shortribs, spiced Brasas chicken available in whole or half orders, and Bloomin’ Onions — grilled onions cut to actually bloom open in the fire, with no deep fry or batter to be found. Brunch is coming soon, Friday through Sunday, with dishes such as chilaquiles and huevos rancheros. The cool vibe at La Brasas gives the sensation of actually being in Mexico with ad hoc, mismatched furniture, a fire pit on the patio, and two portraits of Frida Kahlo, along with brightly colored murals everywhere. Park on the side of the building in the free lot and enter onto the extra-large patio with concrete walls that block out the traffic on Greenville — and escape from Dallas completely." - Courtney E. Smith
"This restaurant on Lower Greenville is a bit hidden from the road, so pay careful attention to your GPS to get here. You’ll park in the lot behind it and walk in through the patio, where one is instantly transported to a little spot in Mexico. Open flames rule the kitchen, where meats, including various cuts of steaks, a half chicken, pork loin, and even bone marrow, get grilled over charcoal. It’s also a feature outside, where a fire pit is the central focal point. It is all about the meats here, so don’t expect a salad. The plain old house margarita is one of the most expertly mixed in the city." - Courtney E. Smith
"A wood-grill–forward Mexican restaurant inspired by Monterey-style cooking, focusing on heavily seasoned, flame-kissed meats brought to the table on small portable grills. Signature offerings include a rib-eye agua chile, beef short ribs and spiced Brasas chicken available whole or half, plus a weekend brunch with chilaquiles and huevos rancheros; the concept is driven by communal, smoky preparations and bold grilled flavors." - Courtney E. Smith
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