Experience the authentic flavors of Brazil, at Espetus Churrascaria, the Bay Area’s first Rodizio (“continuous service”) style restaurant. Our Brazilian Gaucho Chefs slowly roast the highest quality cuts of beef, lamb, chicken, pork and seafood over open flame and serve them right at your tableside.Our prix fixe menu is offered on an all-you-can-eat system, including a sumptuous salad bar and a variety of side dishes.

Churrasco (shoo – ras – ko) has been a culinary tradition for more than three centuries in Rio Grande do Sul (Southern Brazil). In the olden days, “Gauchos” (Southern Brazilian Cowboys) pierced large pieces of meat and slowly roasted them over open flamed pits, while talking about their adventures on the plains. At Espetus Churrascaria, we have kept the Gaucho tradition alive. Prime cuts of meat are prepared over an open flame and served as they have been for centuries, preserving the individual taste of each tender cut. Grill master Paulo Klein and his wife Maris, founded Espetus Churrascaria in the heart of San Francisco in 2003. An authentic Gaucho, and native of the city of Novo Hamburgo of Brazil’s Pampas region, Paulo joined years of expertise with Luso-Brazilian Head Chef Robson Barreto, who studied culinary arts in various schools in Brazil and then attended the Escuela de Artes Culinarias – Barcelona, Spain – where he specialized in Mediterranean and Iberian cuisine. In November of 2008, Espetus opened its first sister restaurant in downtown San Mateo, bringing to the Peninsula the authentic Southern Brazilian “Churrascaria”experience. Send your feedback to info@espetus.com .

 Dessert

 After dinner, treat yourself to an irresistible gourmet dessert. Whatever sweet indulgence you select, you’ll be glad you saved room. At Espetus you will experience a wide variety of mouthwatering desserts, served à la carte. The menu includes jewels like:

Pudin – Considered “the upscale custard”, this combination of milk and eggs topped with a caramel sauce. Surely a treat to be savored whenever the opportunity should arise!

Mousse de Maracujá – Or “passion fruit mousse”, this merger of heavy cream and milk all combined with imported Passion fruit juice, is a favorite amongst Brazilians.

Petit Gâteau – A chocoholics’ favorite! A Belgian chocolate cake topped with warm chocolate sauce and served with vanilla ice cream.

Crème de Papaya – Currently very popular in Brazil, this is a great option for those looking for something lush and soft. Comes topped with Cassis Liquor and served with Cassis Sorbet.

Açaí Cheesecake – The perfect fusion of an American favorite and a Brazilian antioxidant. Cheesecake covered with a delectable exotic sauce made with Açaí berry imported from the Amazonian Rainforest.

Dulce de Leche Crêpe – Orange zest crêpe butter filled with homemade Brazilian Dulce de Leche served with a scoop of Vanilla ice cream. An Espetus original.