You’re hungry. Not "I could grab a snack" hungry, but the kind of hunger that feels like a void only a massive amount of fire-roasted protein can fill. If you are in Georgia, specifically around the Doraville or Gwinnett area, someone has probably told you to go to Red and Green Brazilian Steakhouse GA.
It’s a staple.
But honestly, most people walk through those doors and do it all wrong. They fill up on the cheese bread. They get distracted by the salad bar. By the time the Picanha arrives, they’re waving the white flag.
Let's fix that.
Why Red and Green Brazilian Steakhouse GA Isn't Your Average Buffet
Calling this place a "buffet" is technically true but feels like a massive insult. It’s a Rodízio. If you aren’t familiar with the term, it basically means "rotation." In a traditional Brazilian setup, the food comes to you. You don't hunt for it; it hunts you.
Red and Green has been a fixture on Buford Highway for years. While the Atlanta food scene is constantly chasing the next shiny, overpriced small-plate concept, this place stays rooted in the basics: salt, fat, fire, and service.
Most people think Brazilian steakhouses have to be these stiff, $80-a-head white-tablecloth affairs. Red and Green is different. It’s unpretentious. It’s loud. It’s where families go for birthdays and where people who actually know meat go when they don't want to deal with the "luxury" markup of the Buckhead spots.
The Geography of Flavor
Located at 5979 Buford Hwy NE, it sits in a part of Georgia known for having the best international food in the Southeast. You aren't here for the decor, even though the interior is clean and perfectly fine. You’re here for the Gaúcho style of cooking.
The chefs (Passadores) move through the dining room with massive skewers. They aren't just carrying meat; they’re carrying history. This style of cooking originated in Southern Brazil, where cowboys would slow-roast meat over open fires.
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At Red and Green, they use high-heat rotisserie grills. This creates that specific "churrasco" crust—a salty, charred exterior that protects the juicy, tender interior. If you see a skewer that looks a bit too charred on the outside, grab a slice from it anyway. That’s where the flavor lives.
Mastering the "Traffic Light" System
The name "Red and Green" isn't just a catchy title; it's the rulebook for your meal. You get a small cardboard disc. One side is green, the other is red.
Green means "Keep the meat coming until I lose consciousness."
Red means "Please, I need a moment to breathe and/or contemplate my life choices."
Here is the pro tip: use the red side strategically. Newbies leave it on green the whole time. They get bombarded with chicken legs and sausages in the first five minutes. By the time the prime cuts come out, their plates are a graveyard of poultry.
Hold out for the beef.
The Meat Lineup You Actually Need to Know
Not all skewers are created equal. If you want to get your money's worth at Red and Green Brazilian Steakhouse GA, you have to be picky.
- The Picanha (Top Sirloin Cap): This is the king. It’s a C-shaped cut with a thick layer of fat on the outside. Do not trim the fat. Eat it. The fat renders down and seasons the meat with a buttery richness you won't find in a standard ribeye.
- Fraldinha (Flank Steak): At Red and Green, the flank is usually seasoned heavily with coarse salt. It has a long grain and a deep, beefy funk.
- Cordeiro (Lamb): They often serve lamb chops or leg of lamb. If they have the mint sauce nearby, grab it, but the lamb is usually salty enough to stand on its own.
- Lombo (Pork Loin with Parmesan): This is the dark horse of the menu. It sounds basic, but the salty parmesan crust against the lean pork is a perfect palate cleanser between heavier beef rounds.
The Salad Bar Trap
Look, the salad bar at Red and Green is impressive. It’s massive. They have fresh hearts of palm, smoked salmon, high-end cheeses, and even some hot Brazilian sides like Feijoada (black bean stew).
It is a trap.
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Okay, maybe not a trap, but a tactical error. Eat the hearts of palm because they’re acidic and cut through the fat of the steak. Grab a few olives. But if you fill a plate with potato salad and pasta at a Brazilian steakhouse, you’ve basically lost the game.
The Feijoada is worth a small bowl, though. It’s the national dish of Brazil for a reason. It’s a rich, smoky stew of beans and pork scraps that usually sits on a bed of farofa (toasted cassava flour). It’s comfort food in its purest form.
The Side Dishes You Can't Ignore
They’ll bring bowls of fried bananas, mashed potatoes, and Pão de Queijo (cheese bread) to your table.
The Pão de Queijo is dangerous. It’s gluten-free (made with tapioca flour) and incredibly chewy. You will want to eat ten of them. Don't. Eat one. Save the rest of your stomach capacity for the beef ribs. The fried bananas, however, are essential. The sweetness acts as a "reset" for your taste buds after all that salt.
Navigating the Drinks and Desserts
You’re in a Brazilian spot, so you have to order a Caipirinha.
It’s the national cocktail. It’s made with Cachaça (sugarcane hard liquor), sugar, and lime. It’s basically a Mojito’s more aggressive, more interesting cousin. The acidity of the lime is functional—it helps your body process the massive amount of protein you're consuming.
If you aren't a drinker, get a Guaraná Antarctica. It’s a Brazilian soda made from the guaraná fruit. It tastes a bit like a cross between ginger ale and an apple-flavored energy drink, but smoother.
For dessert? Honestly, if you have room for dessert, you didn't do the Rodízio right. But if you must, the Papaya Cream with a splash of Crème de Cassis is the traditional way to end a Brazilian feast. It’s supposedly a digestive aid. Whether that’s true or just an excuse to eat more sugar is up for debate.
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The Reality of Pricing and Value
Red and Green Brazilian Steakhouse GA is generally considered one of the better values in the metro Atlanta area.
Prices fluctuate based on lunch vs. dinner and weekdays vs. weekends. Lunch is significantly cheaper, but the meat selection is often slightly smaller. If you want the full experience—the lamb, the specialized cuts, the whole nine yards—go for dinner.
Compared to the big national chains like Fogo de Chão or Texas de Brazil, Red and Green feels more local. It feels like a neighborhood spot that happens to serve incredible steak. You aren't paying for a view of a skyscraper; you're paying for the food.
A Quick Word on Tipping and Service
The service here is fast. Sometimes it’s too fast. If you feel rushed, flip that card to red.
The Passadores work hard. They’re balancing heavy, scorching hot skewers and sharp knives all day. If you had a good experience, tip well. The logistics of a Brazilian steakhouse are much more complex than a standard restaurant.
Logistics: Getting There and Getting In
- Location: 5979 Buford Hwy NE, Doraville, GA 30340.
- Reservations: On weekends, you’re going to wait. It’s a popular spot for large groups. Calling ahead is a smart move, especially for Friday or Saturday nights.
- Parking: There is a dedicated lot, but Buford Highway can be a nightmare during rush hour. Plan accordingly.
Actionable Steps for Your Visit
To ensure you have the best possible experience at Red and Green, follow this specific blueprint:
- Skip Breakfast: This isn't a joke. You need the caloric "budget" to enjoy the meal without feeling miserable thirty minutes in.
- Start with the "Green" Side Wisely: Don't accept the first five things that come to your table. Wait for the specific cuts you want. Ask for the Picanha specifically if you don't see it circulating.
- The "Salt" Factor: Brazilian BBQ is heavily salted. Drink twice as much water as you think you need. It prevents the "salt bloat" the next morning.
- Request Your Temperature: You can ask for specific "doneness." If you like your meat medium-rare, wait for the Passador to bring a fresh skewer or ask them to cut from the center.
- Avoid the Bread: It’s delicious, but it's a filler. Focus on the proteins and the high-quality items at the salad bar like the artichokes and hearts of palm.
- Dress Comfortably: This is not the place for tight waistbands. It’s a marathon, not a sprint.
By the time you flip that card to red for the final time, you should feel like you've actually experienced a piece of Brazilian culture right in the heart of Georgia. Red and Green doesn't need to be fancy because the flavor does all the talking. Stop by, grab a Caipirinha, and wait for the Picanha. That’s the only way to do it.