Brazilian churrascarias are a meat lover's paradise. The meat is cooked over an open fire on a stick of steel and then carried table to table where it is cut to order by men dressed as gauchos. The best Brazilian barbecue house in the area may be Addison's Fogo de Chao, but it's so pricey it's hardly enjoyable. For meat that's just as good, and not quite as expensive, go to the newly opened Rafain. The restaurant was started in 1959 in Southern Brazil, near the famous Iguassu Falls. The chain has expanded throughout Brazil and has recently opened in the United States, to the delight of Dallas' small but proud Brazilian population.