The grilled salmon can be ordered a la carte at H&H Brazilian Steakhouse. (photo by Jill Weinlein)

Taking over the former Farmhouse restaurant on the ground floor of the Beverly Center, restaurateur and executive chef Henrique Huyer recently opened the second H&H Brazilian Steakhouse.

The first opened in downtown Los Angeles in 2019, on the same block as Bottega Louie and Little Sister. What made this culinary all-you-can-eat menu different is that Huyer selects the finest grass-fed meats and organic produce picked from the best farms around the world.

It became a popular happy hour spot and weekend brunch go-to serving bottomless mimosas. On Tuesdays, a local Brazilian jazz band performed.

Having heard such good things about the downtown location, my husband and I decided to visit the Beverly Center location for a unique Brazilian dining experience.

The decor has changed a little since its Farmhouse days, yet the space is still large with a full bar in front and different dining areas. Bartenders shake a number of classic cocktails including caipirinhas. The H&H signature gin and tonic is served in a classic balloon glass, made with Empress Gin and adorned with fresh flowers.

The dining room atmosphere has a bit of a cruise ship vibe with uniformed gauchos parading through with long sliver skewers of glistening meats.

Our Brazilian server Beatriz guided us through the evening, encouraging us to pace ourselves. Looking over the wine list, she recommended a few California favorites and some Brazilian wines to try with our meal.

After taking our order, Beatriz encouraged us to visit the extensive salad bar, which offers a selection of hot items that included stroganoff, feijoada, rice, collard greens, sugar coated bacon and the soup of the day, along with unlimited cold organic vegetables including extra-large and long asparagus stalks, delicious hearts of palm and a variety of salads.

A variety of side dishes including mashed potatoes, polenta, golden plantains, spaghetti and bite-size pillowy soft Brazilian cheese bread were served.

At each place setting was a circular medallion with a red and green side to welcome or stop the steady procession gauchos holding a skewer in one hand and knife in the other. Premium cuts of beef, pork, chicken and lamb are sliced and plated right at the table. Diners are encouraged to pick up a pair of small stainless-steel tongs to grab the slices as they are cut and place them on their plate. Some of the most popular cuts of meat we enjoyed were the Picanha, a prime coulotte, and Maminha, a prime tri-tip. Rack and leg of lamb, Brazilian herb and pork sausage, 21-day marinated chicken drumsticks and bacon wrapped chicken kebabs were also offered. The grilled pineapple with brown sugar and cinnamon was delicious. The sugars caramelize when cooked to bring out an ambrosia of tropical flavors.

On the a la carte menu, guests can also order a 16 to 18oz Japanese Wagyu A5 for $250, and a 100oz whole prime beef short rib, cooked the traditional southern Brazilian way for many hours until the tender meat almost falls off the bone, for $135.

More affordable options include a choice of two H&H burgers, which are a grass-fed beef cheeseburger and an Impossible vegan burger. Both are topped with lettuce and tomato plus a Brazilian secret sauce.

I ordered the grilled salmon, which was served with a chimichurri sauce and small arugula quinoa salad. The portion was large enough to take half of the filet home.

Beatriz shared with us that H&H has a secret menu with items that can be requested including chicken hearts and blistered chiles toreados, plus a candy-topped rainbow caipirinha from the bar.

If you are looking for a celebratory culinary experience, H&H is a new hot spot where you will not leave hungry.

Hours at both locations are weekdays from 5-10 p.m., and weekend brunch and dinner starting at 11:30 a.m. $$-$$$. 8500 Beverly Blvd., Suite 113, (424)284-7733 and 518 West 7th St., (213)266-8103.