"Southern California’s own patch of gaucho country with the newest branch of Galpão Gaucho, the eighth location of the Northern California-based Brazilian churrascaria chain. Founded in Napa in 2016, Galpão Gaucho joins global juggernauts Texas de Brazil and Fogo de Chão in Orange County’s master-planned city, hoping to take a slice of the grilling competition. The inspiration for this new Brazilian steakhouse comes from the founder and director of operations Jovani Gava’s hometown of São Miguel do Oeste in the state of Santa Catarina, which is located close to the Argentine-Brazil border. The restaurant’s design emerged from the beating heart of Gaúcho country, cultivated inside barnyards and corrugated metal buildings where the galpão (shed) served as a gathering place for music, family, and churrasco (grilled meats). Gava’s passion for this southern Brazilian history and tradition was nurtured in the birthplace of the exalted rodizio, or rotating grill, the Brazilian steakhouse popular around the world for its parade of roasted meat skewers fitted with prime cuts. Armed with a love of the churrascaria, Gava began his professional career at São Paulo’s Jardineira Grill at the age of 17, where he learned hospitality in the Brazilian capital’s highly competitive churrascaria field. Marrying the rustic charm of the south with big-city sophistication has guided the fast-growing franchise since its opening eight years ago. Galpão Gaucho’s dimly-lit elegance combines round stone walls with wood beams above white tablecloths, where diners can take the restaurant’s 18 select cuts — including the flashy 24-karat golden steak — all carved with a facón (gaucho knife) by uniformed servers. Churrascaria aficionados can put in a special request for grilled chicken hearts, one of the trademark specialties that the best Brazilian barbecues serve. A full dining experience (meat, salad bar, and sides) costs $75 a person for dinner and on weekends. Weekday lunch is available for $55 a person. Those who want to eat lighter can do the salad bar and hot items like feijoada for only $36. Upon sitting down, warm, fluffy pão de queijo (cheese bread) arrive at the table. Must-order salad bar items include vinagrete (tomato salad), maionese (potato salad), beans, farofa (toasted manioc flour), and rice. Those who want a kick can ask for molho de pimenta malagueta (hot sauce). Also, don’t skip the garlic bread or the queijo assado (grilled cheese with honey). In addition to Brazilian cocktails and a tequila cart roving around the restaurant floor, there’s a wine list that favors Napa Valley reds and Argentine malbecs, all of which to pair with Galpão Gaúcho’s three particular preparations of picanha (top sirloin cap). Like all Brazilian barbecues, just turn over the churrascaria cards to green to get the action started." - Matthew Kang
