CHEERS NOSH
Beef tenderloin
By Ken Miller Photos by Christopher DeVargas
Galpão Gaucho takes the Brazilian steakhouse experience up a notch If you’ve never dined at a Brazilian steakhouse, there’s something you should know: It’s awesome. You feel like a Roman emperor as skewer after skewer of flamed-grilled meat is brought to your table and
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LAS VEGAS MAGAZINE
sliced right onto your plate; green and red placards are your unspoken way of communicating to your servers that you’re either just getting started or you simply cannot eat another bite. And for a prime example
of what makes the Brazilian steakhouse experience so memorable, head to the recently opened Galpão Gaucho. The dining room itself here is warm and inviting, with plenty of room for social dis-
tancing (there are two separate party rooms with televisions for much larger groups). Upon getting seated, choose from two all-you-can-eat options: A fully stocked salad bar or both the salad bar and 17 different
