At new Galpão Gaucho Brazilian Steakhouse, traditionally garbed gaucho chefs continuously carve 18 grilled selections tableside, notably the 24-karat Golden Steak. The all-you-can-eat format includes unlimited visits to a high-end salad bar featuring 45 items. Galpão Gaucho opened in Napa about 10 years ago; eight locations now include Venture Park in Irvine. Jovani Gava is the owner and director of operations.
What sets Galpão Gaucho apart from other Brazilian steakhouses?
I was raised with this concept – it’s from Southern Brazil. I’m born and raised in Southern Brazil. We are family-owned. We keep alive the authenticity of our gauchos, of our food, of our recipes. We bring to the table what we would have enjoyed at a family gathering or barbecue. I believe we have better recipes.
Did you have previous professional experience?
I had worked for a well-known competitor for four years in Brazil and 11 years in the U.S. My wife and I had a humble restaurant in San Antonio, Texas, when an opportunity arose among the wineries in Napa Valley. What goes best with wine? Steak.
How would you describe this location?
I very much like its character – the wood and stone go perfectly with the concept. Grilling meats over a fire takes place more often in the countryside, on the range. The name Galpão Gaucho means the barn or the shed of the Southern Brazilian cowboy. This, of course, is a very modern barn, an elegant barn.
If you could only have one meat, which would it be?
Prime picanha, the noble cap of the sirloin. We offer four versions – garlic; spicy; garlic and spicy; and our signature 24 karat, covered in edible gold foil and served over Himalayan rock salt.
What other dishes set Galpão Gaucho apart?
Our salad bar is massive – other Brazilian steakhouses don’t offer all-you-can-eat smoked salmon. Grilled shrimp and grilled pineapple would be unusual, too. Farofa, the yucca or cassava flour, is off-menu – request it! Put a little bit on everything, especially the red meat.
