Comments on: Atlanta: Sal Grosso Brazilian Steakhouse

By: eddiep

eddiep — Fri, 21 Nov 2008 02:07:23 +0000

Fogo de Chao is the best churrascaria here in Dallas. The meat is better here, but it sounds like you had a poor representation. They usually cook things medium rare here. We have at least 5 different churrascarias to chose from. It is not for the light eater. It is expensive. About $50 for dinner. But other places like Rafain’s and Master Grill offer a $20 or less lunch special which is equally as delicious. But it is a must try for meat eaters. Y’all need to head down to Texas for some real meat.

By: Ben

Ben — Sun, 16 Nov 2008 13:49:19 +0000

Hi Jackson: My camera is big alright .. and coupled with the the 17-40L lens I normally use which is big too, it does attract attention. So far, restaurants had been good with me taking pictures. Where it is doubtful (I can see from their eyes or body language) I asked them about it. If they say they prefer I do not take pictures, I can respect that. Mostly restaurants will let me take pix because I figure that most of them really does not have much of a choice. I must say that restaurants generally give us pretty good service when they see me taking pictures.
Ben

By: jackson

jackson — Sun, 16 Nov 2008 10:12:21 +0000

Nice pictures!

It says you use digital SLR to take food photos on this blog. SLR is quite big… do you get a lot of stares from the staff? Never run into troubles?

By: RobynT

RobynT — Sun, 16 Nov 2008 00:19:03 +0000

There is a restaurant like this in Honolulu, but it is cheaper. I think $30 for dinner, maybe $20 for lunch. It is hit and miss… I think $40 is very expensive though! For that price, it better be good!

By: KimHo

KimHo — Sat, 15 Nov 2008 20:52:01 +0000

Hey Ben,

Are you sure it was Spanish and not Portuguese? To the untrained ear, both could sound similar. Yes, Samba is the Brazilian-type steakhouse in Downtown Vancouver. I went there once (5 or so years ago) and was NOt impressed, despite, back then, I was a heavy eater.

In general, churrascaria could be good; however, they also tend to overcook the meat. If the meat was served (both speed and amount) as the meats in a spit in falafel shops you can find around Vancouver (Abdul, which you have visited previously), then it would be incredible. But, alas, that not necessarily the case. Also, in the case of exotic cuts, some people will not even consider it. The one time I was in Samba, I remember they brought elk, hearts and similar cuts and some people just turned them away.

Oh, there is a reason why the most senior person must be the one picking the bill. If it was somebody in the middle, then it would be the senior one approving when it goes through the expense system, a no-no from a control perspective.