Brasa Churrasqueria is a South American steakhouse from owners Chef Edgar Caro and restaurateur Antonio Mata. For six years, they have brought their delicious skills to Metairie, and now Brasa is expanding to Canal Place in the spot that once housed Morton’s Steakhouse.
Caro is a native of Cartagena, Colombia, and moved to New Orleans in 1999. Named 2018s Chef of the Year by New Orleans Magazine, he’s self-taught, having learned to cook from his family’s recipes and traditions. He opened his first restaurant Baru, a Caribbean small-plates spot on Magazine Street, sixteen years ago. He partnered with Mata, a native of El Salvador, and opened his second venture, Basin Seafood and Spirits, serving Louisiana-style seafood, in 2013. Regarding Brasa, Mata handles the business side of things while Caro does the cooking.
Tuna Ceviche photo courtesy of Brasa
Mata thought Metairie Road would be a perfect fit for Brasa because the area lacked a steakhouse. However, there was some anxiety; the pair were familiar with the busy nature of Magazine Street and hoped that their restaurant concept would translate to the less-walkable Metairie.
“We were nervous when we first came in, but since the beginning it’s been a success,” Mata said. “The people here are amazing and loyal. Some customers come in every week.”
Mata and Caro became so invested in Metairie Road that when Vega Tapas, located next door to Brasa at 2051 Metairie Road, went out of business, they jumped at the opportunity to expand. They opened Zocalo Cocina Mexicana & Cantina, a laid-back spot with Mexican tapas and a fun vibe, in 2018.
Eager to expand their Brasa brand, Caro and Mata are opening their newest location at 365 Canal Street, steps away from the newly renovated and reopened Aquarium of the Americas.
“Our realtor reached out to us, and we knew that it was the perfect spot for Brasa 2.0,” Mata said. “We negotiated the lease for six months, signed in January, and we’re starting demo.”
Mata hopes to open the Canal Street location of Brasa later this year.
Wagyu Picanha. Photo courtesy of Brasa.
Brasa’s menu reflects Caro’s and Mata’s Latin American cultures and features small and large plates. One of the specialties is Empanadas, Argentinian-style picadillo-stuffed pies with salsa criolla. The empanadas come from Caro’s family recipe and are made in-house by Caro’s mother.
Other menu highlights include tuna ceviche with yellowfin tuna, avocado, watermelon, and citrus; short rib mac ’n’ cheese made with baked rigatoni, white cheddar béchamel, and chimichurri rojo; and panes de la casa (house bread), a pao e queijo (Brazilian cheese bread), with rosemary focaccia and fried polenta.
Steaks and sides are served à la cart include a variety of woodfire-cooked steaks such as one of Brasa’s most popular cuts—Entraña, an 8-ounce outside skirt steak; Ojo de bife, a 16-ounce prime black Angus rib eye; Wagyu picanha, an 8-ounce wagyu culotte, fat cap on; and Wagyu vacio, an 8-ounce marinated wagyu flank steak. Other selections include Pescado asado, grilled whole fish stuffed with lemon and thyme, and sides that include potatoes and vegetables.
Brasa at Canal Place will have more space than the Metairie Road location and Mata and Caro will host wine dinners and catering events there.
“The new spot is going to be much bigger than the Metairie Brasa, but we love the area and we’re excited for the challenge,” Mata said.
Brasa Churrasqueria, 2037 Metairie Rd., (504)-570-6338. Hours: Tuesday through Thursday 5 p.m. to 9 p.m.; Friday and Saturday 5 p.m. to 10 p.m.
Chef Edgar Caro. Photo courtesy of Edgar Caro.
