Galpão Gaucho Brazilian Steakhouse

Picanha

Top sirloin cap sliced tableside off the skewer, medium-rare with a caramelized salt crust and a thin ribbon of rendered fat — the definitive cut at any churrascaria and the reason to visit

Fraldinha

Bottom sirloin flank with a loose, open grain that soaks up the char from the rotisserie — juicy and slightly more assertive in flavor than the picanha

Linguiça

Garlicky Brazilian pork sausage with snappy casing and a smoky, well-seasoned interior — a reliable palate cleanser between the beef cuts

Costela de Porco

Pork ribs slow-cooked on the rotisserie until the meat pulls cleanly, with a crackling exterior — one of the more underrated skewers in the rotation

Pão de Queijo

Warm cheese bread rolls from the hot bar with a chewy, tapioca-pull interior — essential to eat while still hot

Feijoada

Brazilian black bean stew with smoked pork components from the hot bar — properly seasoned with enough body to stand on its own

Cordeiro

Lamb leg on the skewer — ask for it when it comes around; the fat-to-lean ratio varies by cut but at its best it's the most flavorful option on the rotation