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Beef tenderloin

By Ken Miller Photos by Christopher DeVargas

Galpão Gaucho takes the Brazilian steakhouse experience up a notch

If you’ve never dined at a Brazilian steakhouse, there’s something you should know: It’s awesome. You feel like a Roman emperor as skewer after skewer of flamed-grilled meat is brought to your table and sliced right onto your plate; green and red placards are your unspoken way of communicating to your servers that you’re either just getting started or you simply cannot eat another bite. And for a prime example of what makes the Brazilian steakhouse experience so memorable, head to the recently opened Galpão Gaucho.

The dining room itself here is warm and inviting, with plenty of room for social distancing (there are two separate party rooms with televisions for much larger groups). Upon getting seated, choose from two all-you-can-eat options: A fully stocked salad bar or both the salad bar and 17 different

cuts of meat. At lunchtime from Monday to Friday, the salad bar option is just $28.95, with the full experience $38.95; for dinner and weekends, the packages are $28.95 and $59.95. We heavily recommend choosing both, because the salad bar here is packed with goodness (plastic gloves and face masks are required before you can serve yourself). Everything is fresh and delicious—deviled eggs, salads, fresh fruit, soups, charcuterie, pastas and much more will have you piling your plate high, perhaps even returning for seconds (although we don’t necessarily recommend that, given the

Chicken leg meat odyssey you are about to embark on).

Whatever time of day you decide to dine here, make sure to include a cocktail like the caipirinha, the traditional cocktail of Brazil, with fresh muddled lime, sugar and Brazilian spirit Cachaça 51. If your tastes veer more toward whiskies, try the barrel-aged Manhattan, featuring Bulleit rye, Carpano vermouth and bitters.

The meat experience at Galpão Gaucho is extremely authentic—everything is prepared according to cultural standards, and servers are even willing (and able) to take customers through the history

Leg of lamb

Grilled salmon of the cuisine. So feel free to sider here! There are so many ask as many questions as you decadent options, and they’re want while enjoying cuts like all ideal for sharing. The crème ribeye, lamb chops, chicken, brûlée is garnished with grilled salmon, and fresh berries, and the so many more. To tres leches cake accompany your (white cake soaked meal, servers will Fashion Show in three different bring you mashed 702.602.0384 types of milk) is potatoes and sweet made from an aucaramelized bananas thentic Latino recipe. (an ideal way to clean For something a bit your palate between meats). lighter, try the papaya cream,

We wouldn’t be surprised if fresh papaya blended with vayou didn’t have room for des- nilla ice cream and served with sert, but please, please recon- a blackberry liqueur.