Estampa Gaucha
We love Brazilian Steakhouses for several reasons.
First we appreciate meats that are seasoned and cooked to our liking. Second, let’s face it churrascaria means BBQ in Brazil.
We are a barbeque household. My husband runs a successful BBQ social media group and we both use our Kamado Jo Smoker often.
We make Brazilian style Picanha at home on our grill. It comes out much like the meat you.would be served at a churrascaria.
We made the video below for anyone else who want to know to select and cook this style of meat.
We were disappointed when Brasa, the last churrascaria in Raleigh closed its doors in Brier Creek. We understand this was due to a landlord issue. Even though the concept was successful the landlord wanted them to change it to a different style of food. (Makes you wonder if the property owners knew that Estampa Gaucha was moving into the area).
We waited in anticipation for this new location to open its doors in the new Hyatt House hotel.
We visited Estampa Gaucha in Raleigh, Brier Creek area a few weeks after it opened.
On our visit to Estampa Gaucha we had some reservations as to the the experience and wondering if it could even hold a flame to Brasa
Brasa had great ambiance. Starting outdoors with valet parking and those great big fire bowls.
You stepped in to its piano bar with a giant bull peering at you from the bar.
Oversized colorful Botero prints adorned the far side wall, while you sat in couches in the lounge sipping on a wine or cocktail.
In the dining room smack dab in the middle of the room was a water fountain that trickle water sounds while you dined.
Seated at tables clothed in white you were presented with a painted rock one side was green and the other side red.
Standing in front of the hotel we could see that Estampa had plenty of outdoor seating. I am not sure that this added to any ambiance. We are okay eating a burger or sipping on coffee outdoors but maybe not for fine dining. I do not picture myself seated outside having cars drive by watching me being served my various cuts of rodizio style meats.
I do not see how a restaurant with a buffet can have people juggling plates in and out of a door leading outside. Nothing about dining alfresco here as it is today says intimate or fine.
Entering the restaurant there is a small bar area to the right and some casual tables set up almost pub style. Again I am a bit confused by this as this dining area by the bar certainly does not depict a fine dining experience.
An ample buffet style salad bar was set up on the other side of the room. The colors popped and everything looked amazingly fresh.
Alas we enter the main dining room where we felt some of the ambiance we were looking for. The wall mural was bold and fun, embodying the spirit of the Brazilian spirit. The lighting was rustic and blended nicely with the wooden dining chairs. The tables were draped in white cloth with black cloth napkins.
Instead of rocks like at Brasa the tables had these little red and green cards to indicate when you would like the servers to bring the meats to the table.
Our server brought over some of my favorite Brazilian cheese balls called Pao de Queijo.
These are a gluten free bread made from Tapioca flour and cheese. Oh so good, they are dry on the outside and chewy on the inside with a fantastic cheesy flavor.
I usually pick out the middle, and only eat the outside because they are so filling.
Next came the sides delivered to the table, which also was a little different from Brasa.
At Brasa the sides were set up at the buffet and you were free to add them to your plate as you grazed.
The fried plantains looked a bit like a bananas foster dessert. We also had mashed potatoes sprinkled with chives and paprika.
The sides are not something we care too much about at a Rodizio we focus mainly on the salad bar and the meats.
I know what you are really wanting to know about was the meat.
As compared to Brasa, Estampa Gaucha actually had a larger selection of meat. We were surprised and delighted about this!
The meats were of good quality, our only complaint was they were struggling to not overcook them. We had to ask for retakes of garlic beef, bacon wrapped filet mignon, and pichana.
We agreed to cut them some slack as the restaurant is fairly new. We do plan to go back and see how they are in a few months.
Our favorite was, as always the Picanha.
If you would like to see more about the experience. We made a short video for you below. Enjoy!
We give Estampa Gaucha a 4 out of 5 hearts
