The key to these churrascarias is to pace yourself. I always make the mistake of filling up too much on the salad bar so I can't fully appreciate all of the great meat.
Another mistake is to feel bad saying "No" to the waiters. You can't feel bad turning down some lovely Pork Loin to save room for the melt-in-your-mouth, meat-isn't-supposed-to-taste-like-candy Picanha that is on its way over to your table.
Stan has definitely mastered the art of saving room for the Picanha and I'm doing my best to learn!
On the left side of the table (from front to back) is Grandma Emma, my mom, and Katie...Emily is hidden behind Katie. Right side is me, Stan, KK, and Jacqueline. Rob is taking the picture (of course!)
After dinner we got a behind-the-scenes tour of the restaurant. This is where the magic happens. By the way, Jacqueline had a crush on the waiter on the right...he was a man who can cook, is not afraid to wear gaucho pants and a neck kerchief, and he even knew all of the english words for the meat on his skewers! She fell--hook, line and sinker.
Apparently they keep most of the meat cold after they've already skewered it. That way it's easier to adjust the amount of meat they cook on a given night to the amount of people at the restaurant.
I guess you can't tell just by looking at us (we're all wearing sweatshirts), but by the end of the night we felt like our stomachs were pretty much at full capacity. I couldn't quite convince Rob to carry me to the car so I mustered the strength somehow and got there myself. Sigh...