February 25, 2013 Slideshows

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Inside Brazikat Brazilian Steak & Seafood House 

This week, Ian Froeb visits Brazikat Brazilian Steak & Seafood House (172 Carondelet Plaza), a new Clayton churrascaria.

Read the Brazikat Brazilian Steak & Seafood House review.

Photos by Jennifer Silverberg for the Riverfront Times.
Cutting the Skewer of Picanha, the house sirloin.
The Brazilian beef wrap with fire-roasted sweet red peppers and a three-cheese blend wrapped in garlic flatbread.
A Classic Martini
Brazikat in Clayton next to The Ritz.
Executive Chef Chris Devenport.
Skewer of Chicken Wrapped in Bacon.
The BKAT Philly steak made with slow-cooked top sirloin.
Parmesan shrimp, plated.
Skewer of parmesan shrimp
The Blue Illusion: Absolut Mandrin Vodka, Hpnotiq and sweet & sour mix, served in a glass with a sugared rim.
Skewer of Picanha, the house sirloin.
Glasses hanging above the bar at Brazikat.
Cutting the Skewer of Picanha, the house sirloin.
Mixologist Rich Thierry making The Pomegranate.
Mixologist Rich Thierry making The Pomegranate.
Brazikat owner, Sam Barakat.
The dining room at Brazikat
1/20
Cutting the Skewer of Picanha, the house sirloin.
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