Pampas
529 Alma Street
Palo Alto, CA 94301
650.327.1323
www.pampaspaloalto.com
Price Range is $$$
Knowing that I was in for a night of indulgence, I ate light throughout the day as I recalled previous experiences in Miami and Rio De Janeiro at the restaurant Porcao Churrascaria and in Atlanta and Chicago at Fogo De Chao.
Arriving on time for my 6:30 pm reservation, I was immediately impressed with the contemporary décor and elegance that instantly gave you the feeling that you were going to be there for a long time. I was seated next to a family celebrating a birthday. Soon we were engaged in a conversation about each of our trips to Brazil and went back and forth comparing Pampas to Porcao in Rio.
You could tell that the restaurant is a romantic spot for couples who were cuddled next to each other at their tables. There is an open dining area in a center section that caters often to all types of celebrations and business affairs. Down below, the area once hosted both a wedding and reception for a couple last summer. I am sure the first of many to come.
My server, Basil (pronounced Baah Sil), was very courtesy and attentive. Excited about getting started, he explained how the restaurant worked and before long, I was on plate #1.
If you have never been to a Brazilian churrascaria, let me quickly explain what happens.
The style of cooking is known as a churrasco or grilled meats. Patrons enjoy a side bar of salads, cheeses, vegetables and other selections and then are teased with a multiple of meats that are served on a huge skewer. Servers make multiple rounds with the meat and the only way to stop them from coming to your table is to give them the “red light.” The dangerous part is that service is unlimited and you have to be the one to say enough is enough.
At Pampas, you have the choice of doing the Rodizio service which allows you to sample an unlimited selection of meats. If your appetite is not that big, then you can order one of the delicious entrees. Of course I did the Rodizio and by the end of the night, I almost had to be rolled out of there.
Knowing that the best thing to do is to pace myself and eat small portions, I started at the side bar. A mixed salad with a banana vingarette, cucumbers with dill and roasted peppers were the first to make it onto my plate. Back at the table, the first server was making his way over with the Medalhão or tenderloin filet seasoned with garlic and herbs.
For the next hour and a half, I was in carnivore heaven. By the end, I had sampled 11 of the 14 Rodizio meats that included:
- Picanha - Traditional Brazilian cut of top sirloin seasoned with rock salt and olive oil
- Cordeiro - Leg of lamb marinated with garlic and mint
- Lombo - Pork loin with coriander adobo
- Medalhão com Queijo - Tenderloin filet with parmesan
- Maminha tri–tip - Seasoned with rock salt and olive oil
- Frango - Chicken thighs marinated with smoked paprika and lemon
- Linguiça - House-made Brazilian pork sausage
- Peru - Turkey breast wrapped in smoked bacon
- Fraldinha - Skirt steak with onion-herb marinade
Everything and I mean everything was seasoned and roasted to perfection, tender and just overall delicious. Pampas far surpassed any expectations that I had. The one regret I have is that I did not have the opportunity to sample the Abacaxi or slow-roasted pineapple. By the time it was done and came around, I had called it quits to save just a little room for dessert.
I went on the light side and ordered the raspberry and mango sorbet. It arrived with two nicely sized scoops surrounded by bits of strawberries, pineapple, and kiwi. It was so good that I was trying to force myself to finish it all, but just couldn’t. My stomach was saying that’s enough.
So listening to my body and knowing that if I didn’t make a move soon, the “itis” would start to come on, I happily left in anticipation of my next visit.
Scale is based on a 3-course meal per person.