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Brasa has received a lot of ink (and keystrokes) and deservedly so. From its organic ingredients and comfort food, to its intimate seating, this Southern/Jamaican-hybrid restaurant keeps me coming back for more.
It's simple really; take a former gas station, paint it warm shades of brick red and mustard yellow, add good service and a savory menu and you've got Brasa. Pulled pork, rotisserie chicken, braised beef and a variety of sides are the only menu items, but they are worth it. My regular order consists the pork and the beef (which doesn't discount the quality of the chicken, but a decision had to be made). But if I had to pick my favorite it would be the beef. It is so tender, falling apart with the slightest touch of the fork, and the flavor is amazing. Its blend of sweet and spice is down-right addicting.
But at Brasa the taste doesn't stop there...the sides are quite yummy too. The spinach with jalapenos and the cheese grits has gotten many great reviews. And sure, they are tasty, but I have to give my endorsement to the yams with andouille sausage. This side dish of perfectly cooked yams, not too mushy and not too hard, combined with the salty, slight-charred bites of andouille is the perfect combination of flavors, savory and sweet. To top it all off, don't forget the corn muffin - a requisite in my opinion.
While eating a freshly cooked meal at Brasa was a fine feast, I felt the only logical next step was to apply the Camacho rule to the leftovers. Growing up a Camacho (which is my maiden name), I learned that almost anything (particularly leftovers) goes perfect with tortillas. From leftover Thanksgiving dinner (turkey tacos with stuffing and mashed potatoes are my favorite) to macaroni and cheese (yes, I have seen my father eat this) we have tested this rule time and time again. I put Brasa to this test and I was completely satisfied.
Bottom line, not only do I recommend Brasa for a night out, but I highly recommend over-ordering and bringing home some goodness to put in a tortilla. Top it with a little cheese and Louisiana hot sauce and call it a meal. Perfection!
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