Just off the I-10 East in suburban Phoenix, in a warm and comfortable setting nestled in The Shoppes at Casa Paloma, sits a meat-lover’s — and foodie’s — paradise.
Galeto Brazillian Steakhouse, an authentic churrascaria, was opened last year by native Brazilian Eli Nascimento and brings an exceptional dining experience to the East Valley. And if you’re a foodie, be sure to come hungry because Galeto serves an almost endless smorgasbord of meats and hot and cold buffet items for one fixed price.
While meats are the star of the show at most Brazilian steakhouses, Galeto does an incredible job of taking two pre-meal snacks — polenta and fried plantains, which are so sweet and browned perfectly in a caramelized shell — to such a level of deliciousness that they are impossible to pass up. And don’t even get us started on the airy baked cheese bread, pão de queijo, which will make EVERY bread-lover happy because they are gluten-free.
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And this all happens before you even get to the brief explanation of the dining process. That’s just one of the reasons why Galeto Brazilian Steakhouse is destination dining for all foodies.
Another highlight is the full buffet table in the middle of the restaurant that is surrounded by long rows of cheeses, appetizers, mixed salad combinations, salami and other meats, and fruits — which are prepared daily and defined by their freshness.
But be sure you don’t fill up at the buffet table or with the pre-meal snacks because once you’re done with the salad bar, Galeto follows to format of other Brazilian steakhouses: You flip a little card on the table to “green,” signaling that you’re ready to start digging into Galeto’s 14 different types of meats. Then, the meat comes on long swords, presented and sliced by servers dressed like gauchos with spit-roasted cuts of beef, pork, lamb and chicken. And until you flip your card back to “red,” the gauchos will slice the meats with a flourish, you grab it with tongs, eat and repeat until you’re ready to take a break. While all 14 of Galeto’s meats are mouthwateringly delicious, don’t pass up these:
Some featured meats include:
• Picanha, the most traditional Brazilian steak made with sirloin cap.
• Alcatra, a signature cut that’s made from top sirloin sliced thinly.
• Costela, beef ribs that are slow-cooked and rubbed with rock salt.
• Frango, chicken wrapped in bacon and marinated in spices.
• Linguiça, traditional Brazilian sausage.
The best way to manage the deluge of deliciousness — because you’ll want to save some room for Galeto’s don’t-miss desserts and one of Galeto’s authentic caipirinhas, Brazil’s national cocktail — is to take your time, make note of the dishes being paraded by from the gauchos and break the meal down into self-designated courses. Otherwise, you might miss out on one of Galeto’s incredible dishes and, trust us, you don’t want to miss anything in this authentic churrascaria experience.
Galeto Brazilian Steakhouse
Where: The Shoppes at Casa Paloma, 825 N. 54th St., Chandler.
5 p.m.-9 p.m. Sunday-Thursday;
5 p.m.-9:30 p.m. Fridays and Saturdays.
Prices: Full churrasco, $49.95. Gourmet bar only, $36.95.
Information: 480-744-0130 or galeto.com.