BY JESSICA MCLAREN
The restaurant employs gauchos—chefs trained in-house to butcher, cook and serve meat table- side. Salazar’s husband, Jesus, trains each gaucho to handle all 14 cuts, which are rotisserie-cooked to maintain the meat’s natural qualities, Salazar said. All meats are prime cut, aged for 45 days and seasoned only with salt and pepper. “We maintain the integrity of what the meat is without having to do so much to it,” Salazar said. To nish the meal, the steakhouse o ers 10 dif- ferent desserts, including a aming New York-style cheesecake and a creme brulee. It sources from local, family-owned vendors when possible. Dinner runs $59.95 per person; Friday through Sunday, lunch is $39.95. A family a air Salazar said the restaurant’s success is deeply rooted in family. She handles the administrative side, including permits and licenses, while her husband oversees kitchen operations and devel- ops recipes. He trained for nine years at Brazilian steakhouses in Austin and San Antonio before opening the restaurant.
The salad bar features over 30 options, including hot side dishes.
Owner Ileana Salazar stands in the dining room at SP Brazilian Steakhouse in Lakeway.
JESSICA MCLAREN COMMUNITY IMPACT
JESSICA MCLAREN COMMUNITY IMPACT
Staying local Since opening in Sept. 2017, SP has built a customer base that includes many repeat visitors. “People call us a hidden gem, and we love it,” Salazar said. The restaurant operates three separate dining areas, including a private event room that holds up to 110 people with no rental fee. With the lease expiring in the next couple of years, the owners are exploring new locations within Lakeway.
GOLF CREST LN.
620
LAKEWAY BLVD.
N
900 S. RM 620, Ste. B108, Lakeway www.spbrazilian.com
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