At Novilhos Brazilian Steakhouse in Factoria, green means, “Sim, Por Favor” in other words, bring on the meat. Red means “Não Obrigado” – or more likely, “I’m in a comfort-food coma.”

Green and red; yes, please and no thank you. That’s all it takes to get the churrascaria, or steakhouse, experience, and thoroughly enjoy meat in all its juicy, succulent glory at this all-you-can-eat restaurant that opened this fall. Meat chefs bring 15 different kinds of meat to each table and patrons are given a chip that’s green on one side, red on the other. They place the chip green-side-up to welcome more, or red-side-up to decline the meat when it’s offered.

But omnivores aren’t the only ones who get to have all the fun. Novilhos, which means “veal” in Portuguese, also offers a 1,000-square-foot gourmet salad bar, offering pastas, risottos and Brazilian side dishes such as rice and beans. Other traditional items served include fried banana with cinnamon, fried polenta and the simple but delicious round, cheese bread, a staple for the Brazilian meal.

“I’ve seen many couples where the lady is a vegetarian and the guy is a meat-eater, and this restaurant solves their problem,” said manager Marcos Zarza, who’s run five different steakhouses on the East Coast before moving to the Pacific Northwest. “He says, ‘I’m in meat paradise,’ she says, ‘I’m in veggie paradise.’”

But for those who do enjoy meat, what a paradise it is. Filet Mignon, sirloin, leg of lamb, linguica sausage and bacon-wrapped chicken breast to name a few are grilled over charcoal and open flame. But the pride and joy is the “U”-shaped Picanha, a prime cut of sirloin, subtly flavored and incredibly tender.

And for dessert? Caramal flan and papaya cream, which is papaya combined with vanilla ice cream, then topped with fresh mint and crème de cassis. The steakhouse also offers a full bar, more than 90 different kinds of wine and two different banquet rooms.

Gabrielle Nomura be reached at 425-453-4602.