For a truly carnivorous experience, patrons can gallop over to the eatery for the "gaucho" barbecue of a dozen meats prepared in the churrasco style native to Southern Brazil. The huge salad bar lines up plenty of vegetables and antipasto. Waiters wielding skewers of sirloin, filet mignon and pork sausage deftly carve slabs of succulent meat onto guests' plates at tableside
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