Raising the Steaks
Newly improved Firegrills brings the Brazilian countryside to Coconut Creek
While not strictly a Brazilian steak house, Firegrills in Coconut Creek does take inspiration for its cuisine from general manager and co-owner Miguel Adamowicz’s background. In his home state of Paraná in Brazil, Adamowicz used to spend Sundays attending Mass followed by potluck meals where churchgoers would share their home-cooked meats and sides. He wants his patrons to feel that same togetherness when eating at Firegrills.
“Like the food people eat with their friends and family and enjoy—like outside patio barbecue parties,” Adamowicz says. “I want people to feel that atmosphere, that youth and freedom.”
Though Firegrills officially opened last August at the Township Plaza, it has essentially “re-opened” under Adamowicz’s management. Previously, he worked at steak houses such as Republic of Texas in
Corpus Christi, Bovinos in North Miami Beach and Texas de Brazil. He became part-owner of Firegrills in early June and has completely changed the space, including the staff, advertising, atmosphere and, most important, the menu.
The restaurant now offers platters with one meat and four sides as well as sandwiches and a lunch buffet from 11:30 a.m. to 3:30 p.m. It specializes in seven cuts of charcoal-grilled meat—specifically, top sirloin, which usually is served with rice, beans, fries and farofa (a mixture of toasted cassava flour) and 10 sides, including a Brazilian take on plantains made with cinnamon and sugar. For breakfast, the restaurant offers New York-style bagels and more.
The menu is simple, and Adamowicz insists Firegrills is better for it. When he first tried the restaurant’s food before taking over, Adamowicz compared it to hospital food with no identity. Now, while there might be less variety, there’s higher quality. And although he has no desire to label Firegrills, there’s no denying how his Brazilian roots have shaped his ideas for the restaurant.
“This is not a Brazilian place,” Adamowicz says. “There are no Brazilian flags around. The food just tastes like the countryside of Brazil. … I want this to be recognized as a good place to go and eat fresh food.”
When he first discovered Firegrills only months ago during lunchtime, he came in to a nearly empty restaurant; since taking over management, business has improved. Adamowicz’s positive influence—shaped by his eight years of experience in the restaurant business—is clear in the lines that now form outside of the restaurant on Sunday afternoons.
Adamowicz has high hopes for the restaurant, as he and his partner are looking to expand to new locations and even buy a food truck. There are also pending changes to the space itself, which include a beach mural as a tribute to South Florida.
“This is going to be a good challenge,” Adamowicz says. “There is a lot of work ahead of all of us, but I can see that this place has potential.”