Partner Spotlight: Brasero 

At Meats by Linz, we’re proud to partner with chefs who share our passion for quality, craftsmanship, and exceptional dining experiences. We sat down with Brasero’s Executive Chef and Owner, Chef John Manion, to talk about the inspiration behind the restaurant, the dishes that define its menu, and what sets truly great beef apart. 

What is the overall concept and inspiration behind Brasero as a restaurant? 

Brasero is really all of the flavors that inspired me when I was a little kid. 

When I was eight, my family moved to Brazil, and it completely changed the way I thought about food. All the things I found comfort didn’t exist there, and it became this awakening to the possibilities of food. 

The smell of Picanha dripping over charcoal is a foundational memory for me. 

At Brasero, everything is meant to be big flavors and fun. We look at it through the lens of São Paulo, a huge cosmopolitan city where bold flavors can come from anywhere. The baseline is simple: Is it delicious? Let’s do it. 

Opening Brasero also feels like a homecoming. It’s the neighborhood where I started my career and where I always wanted to cook South American and Brazilian-inspired food. 

What is your favorite dish on the menu and why? 

There are two dishes that define what we’re doing. 

The first is our Moqueca with Akahoshi ramen noodles. Moqueca is a Northern Brazilian seafood stew with fish stock, coconut, ginger, dendê oil, and all the flavors I think of when I think of Brazilian food. 

We originally served it the traditional way, but after experimenting with a ramen version, I realized that was the dish. I know some people do not love that it’s not traditional, but these are just the flavors that inspire me and influence what Brasero offers.  

The second is the Westholme 9+ Wagyu Picanha. 

Picanha is, in my estimation, the cut of Brazil and one of the best cuts of beef. We grill it simply because it doesn’t need much. It’s the workhorse of our menu and what defines Brasero. 

This particular cut of beef is also super special and not easy to come by. 

When you’re working with premium beef, what separates an exceptional cut from an average one in your eyes? 

The separation between average and exceptional is really when you know the people raising the cattle, from genetics to finishing. 

Marbling matters, but so does the care taken throughout the process. There is a terroir to cattle. What they eat and how they’re raised makes a difference. 

I eat at a lot of steakhouses, and you can tell what’s commodity beef and what’s from people who have dedicated their lives to producing something exceptional. 

That’s the difference. 

If someone was visiting Brasero for the very first time, what would you tell them they absolutely can’t leave without trying? 

The dishes I listed, but I’d also say don’t leave without a Caipirinha, Pão de Queijo, and the coconut soft serve. 

The coconut soft serve is actually the whole reason I opened this place so I could have a soft serve machine. It’s still my favorite thing we do here. 

What is your favorite (or a popular cut sold at Brasero) from Meats by Linz? 

The Linz Heritage Angus Bavette accounts for so much of our sales. 

As the restaurant evolved, it became clear we were one steak frites away from being the neighborhood restaurant we wanted to be. 

The Bavette was the perfect fit. It had to be high quality, and there was no question we wanted the Linz Heritage Angus Black Angus product. 

It’s been a great cut for us. It just works. 

When people think of Brasero, what’s the one thing you hope they remember? 

Hospitality. That is our competitive advantage.  

The room is beautiful, and the food is amazing. Brandon and Zach are absolutely killing it in the kitchen. 

But it’s the people that make this place tick. 

^{10 OZ LINZ BLACK ANGUS STEAK FRITES | 12 OZ WESTHOLME WAGYU PICANHA}