From Our Editors
Calgary Herald's review of Pampa Brazilian Steakhouse is titled "The More the Meatier." One look at the menu and you'll see why—dinner service features serves 15 meats, including lamb, chicken, pork, and beef varieties. But there's more to the Beltline restaurant than skewers of barbecued protein. Read on to learn more about the Brazilian steakhouse below:
Co-owner and chef Joao Dachery was born and raised in the Pampas, the Prairie region of Brazil where Brazilian barbecue was born. Surprisingly, however, he began his career as a business owner. Fortunately, he discovered his passion for his native land's succulent cuisine, attended culinary school, and joined Oscar Lopez to open Pampa. The rest is history.
The Scoop on All Those Meats
Pampa's dinner menu features a whopping seven different kinds of beef, all coming from different parts of the steer with varying levels of tenderness, flavor, and texture. Among them, there's the flavorful rump steak (or Picanha in Portuguese) as well as the more tender top sirloin (or Alcatra as it's known in Brazil). And that's just the beef—there's also three different pork options, four chicken options, and a New Zealand leg of lamb.
Rodizio dining is viewed as a lengthy, casual affair, with each meat serving as a different course. With that in mind, guests can pair their skewers with any of Pampa's carefully selected wines. Check out these pairing suggestions:
- The tannins of Spain's Torres Mas La Plana Cabernet Sauvignon perfectly complement slices of the marinated leg of lamb.
- The crispness of the VQA Fern Walk Sauvignon Blanc from the Okanagan Valley helps balance the richness of Pampa's flavorful pork sausage.
- Luigi Bosca "La Linda" Malbec, a classic, medium-body Malbec from Lujan de Cuyo, Argentina goes exceptionally well with the AAA top sirloin.