About Gaucho Brazilian Steakhouse

For such a decadent culinary tradition, churrasco comes from humble origins. Gauchos in the southernmost region of Brazil would typically end their long days of cattle ranching by meeting around a roaring fire pit, where they prepared family-style meals and roasted skewered meats over the open flames. This tradition lives on in churrascarias throughout the world, allowing diners to experience this rustic style of home cooking in a more formal atmosphere.

At Gaucho Brazilian Steakhouse, the chefs remain faithful to the flavors of those countryside meals. Skewers of as many as 16 different meats—including rib-eye steak, lamb chops, and pork tenderloin—slowly rotate above the grill's flames or a handful of fire-breathing dragons, imbuing the hearty proteins with an unmistakably smoky tenderness.

As servers travel throughout the dining area with skewers hot off the flames, diners can catch the staff's attention by flipping their coasters from red to green. This signals the servers to approach and carve tableside servings directly off the skewer. Although the savory meats are the main attraction, even earning the eatery WDIV's Vote 4 the Best award for Detroit's Best Steakhouse in 2012, a salad bar also tempts diners with more than 40 hot and cold side dishes, including everything from fresh spring mix to mushroom risotto.

The dining room's mural of a Brazilian gaucho herding cattle nods to the cuisine's rustic roots, but its earthenware floor tiles and cherry-wood columns ensure a refined ambiance. The tables, draped with crisp white linens and flanked by red-cushioned chairs, are well spaced so as to allow for intimate family dinners and the regular plate-patrol rounds made by the vigilant servers.