Meat, meat and meat. Oh right, and more meat. For the meat admirers, Churrasco Gaucho offers a nirvana of 15 cuts of charcoal-grilled meats and a whole plethora of salads, hot dishes and desserts. It’s a place where one really needs to warm-up before commencing the dining experience. I would recommend a Caipirinha, Brazil’s national cocktail.
While you may associate Brazilian steakhouses with gluttony, one of the partners, Johnny, has proven it lends itself extraordinarily well to a more technical fare, too. This concept is Johnny’s long time passion and, his great enthusiasm for this style of steakhouse shows.
You see, every meat and cut, depending on its preparation offers a different culinary experience. Here at Churrasco Gaucho, 20-day aged meats are prepared simply over a charcoal grill where every cut’s unique flavour is showcased thanks to the perfection of heat and cooking time.
Opened in December, Churrasco Gaucho, the 200-seater restaurant combines the rustic and traditional décor of Fogo Gaucho with the modern lines of Galana Plaza, where the Brazilian steakhouse calls the ground floor home in Nairobi, Kenya. The expansive patio space takes advantage of the year-long temperate climate, and ambient heaters turn things up a notch in the evening – ideal for dinner with great company.
The concept is simple: “Cowboys” meander through a bustling dining room with giant swords of grilled meat with the only aim of feeding you. These skilled carvers are always ready to offer you fresh offerings from the grill if you have a green token (or pass if it’s red), and direct you to the salad bar – gluttony with a dash of vegetable sanity.
The parade of meats arrive steadily, tableside service at its best, and as each carver offers his sword, to prevent errant cuts of meat bouncing off the table or a juicy sausage hitting the floor, your participation is a necessity. Offer your assistance with your miniature tongs, you’ll thank me later.
Undoubtedly my favourite was the Picanha (pronounced Pea-con-yah), the top sirloin prepared simply and tenderly grilled over charcoal. What makes it such a desirable cut? It’s lean with a thin cap of fat that slowly renders, its drippings baste the meat in a mild savoury flavour of succulence, carmelized to perferction. Service at Churrasco Gaucho was pleasant and quick, but considering it was a buffet service, how can it be any less?
Don’t forget to flip over your token to red when you feel like you need a break, otherwise, the “Cowboys” will keep coming. Yes, cowboys. This isn’t your ordinary meal out. Churrasco Gaucho, like the other Brazilian steakhouses in Nairobi, offers a culinary experience that stays with you a while…literally.
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