Gutting the entire former restaurant space, this Dallas-based company crafted the perfect spot for its Atlanta endeavor. Gleaming, dark woods shape what the eye sees. When you've finished with the salad bar, turn over the colored disk on your table, and this will clue the gaucho-garbed staff to start presenting you with your selection of meat, from chicken to sausage and even better beef and lamb---all rich, oozing juices and suspended along long skewers. We hold out for the picanha, a specialized cut that is supremely moist.