HotProfile: Churrasco Brazilian BBQ and Salad Bar







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Hours of Operation: Lunch 11:30 am to 2:00 pm
Dinner 6:00 pm to 9:30 pm

Cuisine: Brazilian Steakhouse

Concept History
“Churrasco” (shoo-rhas’co) or BBQ in Portuguese has its roots from the early 1800’s when cowboys, or “gauchos” that herded cattle in southern brazil used to gather after butchering a cow to cook large portions of meat over a wood burning fire in the open field. Preserving food was not possible at that time so as they traveled, the gauchos would sustain themselves by slow-cooking their catch in its own juices. The same process translated into Churrascarias in Brazil and eventually all over the world by serving high quality and simple cuts of meats cooked over mesquite charcoal and served simply with sea salt on skewers.

Menu Highlights
Rodizio: Churrasco offers a Rodizio option consisting of skewered meats served tableside. During lunch, 20 different skewered items are served from the grill and during dinner, 25 different items are served. Grilled items include picanha (top sirloin), tri-tip, skirt steak, filet mignon, beef and pork shortribs, chicken and vegtables. In addition to the grilled items, guests have unlimited access to our salad bar and hot section sides. Churrasco’s salad bar always serves local produce that is available at that time.

A la Carte Highlights: Chef’s Cup Braised Beef Tenderloin In Rioja Sauce; Beer Brined Pork Chop, Savory Cake & Cheese Crisp Salad; Almond Crusted Seabass with Orange Butter Sauce

Tapas Highlights: Cured Beef with Garlic Ice Cream & Potato String; Lengua Estofado with Grand Marnier Orange Segments; Salmon Mille Feuille; Albondigas

Dessert Highlights: Signature Trio (Molten Cake, Espresso Panna Cotta, Chocolate Hazelnut Ice Cream), Rosemary Crème Brulee, Homemade Ice Creams

Cake Orders To Go: White Chocolate Truffle Cake, Brazilian Cheesecake; Bittersweet Chocolate Mousse Cake; Mango Bavarian Cake, Frasier with Fresh Strawberries

Main Dining Room : 4,000 square feet of dining space; seats up to 115 guests.

Outdoor: Patio Outdoor and covered patio available for guests wanting to enjoy the outdoors while dining. outside dining seats up to 40 guests.

Private Dining Room: The restaurant offers a private dining area for celebrations and special occasions. It accommodates up to 15 people. No extra fee to reserve the private room.

Price Point: Rodizio
Lunch – Adult $19.95/Child $9.98
Dinner – Adult $33.75/Child $16.88

A la Carte
$7.00 – $19.00

Tapas
$5.00 – $8.00

Desserts
$3.00 – $7.50

Reservations: Reservations Recommended

Parking: Ample parking in front of the restaurant in the parking lot of the Pacific Bay Hotel

Attire: Casual

Credit Cards: Visa, Mastercard, American Express, Discover, JCB, Diners and Union Pay

Owner/President: Susan Park

VP/Executive Chef: Michael Moral

Pastry Chef: Raul Cordero

Sous Chefs: Remi Kim/Min Ju

Condominiums in Ortigas









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3 Reviews for “Churrasco Brazilian BBQ and Salad Bar Guam”
  1. August 5th, 2013
    Ray Says:

    Cooks are Koreans not original as Fogo De Chao but….,


  2. August 5th, 2013
    Ray Says:

    The individual who wrote the story made a mistake. Gauchos are mainly from Las Pampas Argentinian Mountains and Argentinans invented the cut called Churrascos. Great place to dine love the food and service. I will fly from Manila to Guam and this is a mandatory stop


  3. October 28th, 2011
    Jeremy Says:

    Finally Guam gets it’s own Brazilian restaurant. If you haven’t had Brazilian BBQ before you need to try it.





Churrasco Brazilian BBQ and Salad Bar Guam Phone Number:

(671) 649-2727




Churrasco Brazilian BBQ and Salad Bar Guam Address:

1000 Pale San Vitores Road, 96913













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Churrasco Brazilian BBQ and Salad Bar in Guam. Guam Churrasco Brazilian BBQ and Salad Bar.  Guam charities, Guam Churrasco Brazilian BBQ and Salad Bar | z 9:44 pm | Sunday, September 25, 2011 | HotGuam-Food | 21:06 | http://food.hotguam.com/churrasco-brazilian-bbq-and-salad-bar | 2011, September 28, Wednesday | guam vacation, 21:44 | Wednesday, September 28th, 2011 | 9:06 pm
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