So you get the idea: there's a lot of meat at these places. The nicer, more expensive, and-if we're being totally honest-tastier cuts of meat are usually served last, so be sure you don't overdo it and tap out before then. Save room for the back end of the food lineup. Put the red side up for the former and the green side up for the latter. A cube, coaster, or some other small object will signal to the skewer-wielding waitstaff (called gauchos) whether you're done eating or ready for the next round of meat. Don't go nuts on the appetizers: you'll want to save room for the stuff at the end of the meal, and we're not talkin' desserts. Everything you see coming out of the kitchen, at the salad bar, or on the appetizer tables is included in the up-front price. Every place is a little bit different, but this is basically how the process goes: Think of a Brazilian steakhouse as cross between an all-you-can-eat buffet and a fine-dining experience. But if you've never actually been to a Brazilian steakhouse, the workings of these meaty meccas may be a mystery: is it an all-you-can-eat type of deal? What sorts of meats will you get to try? What if you're vegetarian or vegan? How do you pronounce fraldinha? (That last one is fral-JEEN-ya, by the way.)īut working your way through a Brazilian steakhouse meal is actually pretty simple if you know a few things beforehand, which is where this guide comes in. They began popping up around the US in the late '90s, so you've likely heard of them by now.
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