University of Montreal professor Jean-Claude Moubarac, who helped devise the Brazilian guidelines, says, “These are not real foods. These are formulations of industrial substances and additives ...

Sure. But the second you need to refuel, it’s right there for the taking. These are Westchester’s Brazilian steakhouses, after all. Where can you find such a paradise? Well, we’re about to tell you.

Food news:Latest reviews, inspections, new and best restaurants The new restaurant is a family version of the Texas de Basil chain of Brazilian steakhouses, said co-owner Ed Wasilewski.