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THIS RESTAURANT IS CLOSED Boi Na Braza Restaurant Review: Settling nicely into its role as an Atlanta churrascaria, Dallas-founded Boi na Braza is a cavernous yet warm space that has all the right decorative appointments for its theme. The salad bar is fine, with crisp lettuces, nicely marinated shiitake mushroom caps, cheeses, and meat-seasoned black beans and rice, to be topped with farofa, the traditional manioc flour-based seasoning. Potato salad is part of the line-up, and the thumb-thick asparagus is the star of the nice veggie presentation. But the meat's the thing, and it keeps on coming until you pop. Our favorites are the costela (beef ribs), very tender, cooked just to rare and beautifully flavored. Picanha, too, is topnotch, and so is the filet mignon. Lamb can be overcooked and dry. Sides are a starch feast: polenta; fried yucca (very tasty); good mashed potatoes and fried plantain. For dessert, go for house-made flan or papaya cream. The wine list has undergone a major metamorphosis since the restaurant's launch, and now extends its reach beyond South America, including an array of Brazilian wines, to Greece, Italy, Spain, South Africa, the U.S., Australia and New Zealand, France and Germany. (What? No Portuguese?) Waiters are charming and dolled-up in gaucho gear.