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Two centuries ago, gauchos roamed the Brazilian Pampas, a massive region of fertile grasslands supporting the finest South American cattle. Each evening, these nomadic cowboys would sit by a handmade fire pit and spit-roast fresh meat over an open flame. It was a way to unwind and share the bounty of the land with friends.
As the years rolled on, the original gauchos’ method was refined and perfected. A brick rodizio replaced the open flame and the meats became more diverse. With time, the modern churrascaria — or emporium for churrasco-style barbeque — was born. In spite of the changes, churrasco remains a style of food preparation that reflects the richness of the land and the camaraderie that develops over a shared meal.
At Pampas, the evolution of the churrascaria continues in a cosmopolitan dining space complete with original exposed brick walls, a striking zinc and steel bar, soaring mezzanine and plush custom-appointed lounge. Our modern emporium fills nightly with the revelry of friends celebrating life and sharing the finest meats and produce the Bay Area has to offer.
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