Using CDC standards, sanitize restaurant 3 times per day (before, during and after open hours)
Sanitize silverware and roll in napkins by our team wearing gloves and masks
Provide multiple hand sanitizer stations for easy access by our guests and our team
Frequently clean our dining room, tables and chairs, restrooms, and high contact surfaces
Adapting to Change
Temperature-check all team members and survey for illness symptoms before and after each shift
Space tables 6’ apart and limit seating to 5 guests per table
Provide increased safety and sanitation signage throughout our restaurant
Provide disposable single-use red/green medallions for rodízio dining
Wipe down menus and digital payment devices between each use
Gaucho Chefs trained to safely and expertly carve meats tableside or prepare plates in the kitchen, if preferred
Market Table Chefs are available to safely prepare and serve salads tableside
THE CHURRASCO PROCESS
The generations-old Churrasco tradition is exemplified in our modern kitchen.
PREPARED FRESH EVERY DAY We prepare each cut daily, by trimming the meat and placing it on large skewers. PERFECTLY SEASONED We then marinate or dry rub the meat to perfection. ROTISSERIE BARBECUE The seasoned meat is placed in a wood-fired, Brazilian rotisserie barbecue. MASTERFULLY GRILLED Our Brazilian gauchos masterfully grill each cut until it is cooked to perfection. ATTENTIVELY SERVED The skewer is then brought straight to your plate piping hot, so it's always fresh and delicious.