Nelore Churrascarria Experience
Trip Start Aug 01, 2008
28Trip End Sep 17, 2008
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Where I stayed
My Garmin navigator brought me there without any hassle.
I was greeted by the receptionist and was seated immediately. Well, it was around 630 pm, so still early. But for my hungry stomach, any more hour is already over-fasting.
I was briefed by Blanca about how things go in the restaurant, especially with the green/red disc which is my way of communicating with the meat carvers.
I skipped the wine and ordered for a bottle of coke. Went to the salad bar and had only about 5 kinds of small servings from a selection of at least 15
I wasted no time and started flipping my disc to green, saying Sim, por favor which translates to Yes, please.
I believe, I lost count on how many times I said thank you to the meat carvers dressed up nicely in black pants and some in white and some are in maroon long sleeves with the neckerchief around of course the neck.
There is also this man who entertains every guests wearing costume like clothing, a gauncho. Someone then
I did not fill up my plate with the meat being offered, they coming back fast anyway, faster than I can finish the portion that was just carved to me.
The top sirloin tops my list foloowed by the bottom sirloin and ribeye and NY steaks. I am not a fan of fillet mignon, so no matter how good it is, I still do not like it, even the ones wrapped with bacon. But I still ate my piece just for the taste and it was not unlikable. Chicken drumsticks and heart were also good. And when your tastebuds have accomodated to the steaks, shift to shrimps, they were just a excellent as the steaks.
Overall, awesome Brazilian experience, state side.
Tip, request to be seated where the carvers come out from the kitchen, so they will pass by your table coming out and going back into the kitchen, so your stak will always be hot.