Every guest is given a two-colored "cow". The green side is marked with "Yes, please" and the red side with "No, thanks". If you are ready for more meat, you need to put the "cow" on the table with the green side-"Yes, please" up, while if you wish to have a break you need to put it on the red side-meaning "No, thanks".
- 2020 Outstanding Pizza of the Year 年度杰出披萨 (That's Shanghai)
- 2020 Outstanding Pizza of the Year 年度杰出披萨 (That's PRD)
- 2020 TripAdvisor Traveller's Choice Award (Tongren Lane&Seaworld venues)
- 2020 Alipay Word of Mouth Top 10 Western Restaurants (A Bite of ShangHai)
- 2019 Best 100 Restaurants (JingZhiShengHuo)
- 2019 Douyin Best Restaurant
- 2019 Ctrip Gourmet List
- 2018 Tripadvisor Certificate of Excellence
- 2018 Ctrip Gourmet List
- 2018 Best 100 Restaurants (Shiye Video)
- 2018 Dinner's Choice Best Buddies Platinum Award (Chope)
- 2017 Best Latin Restaurant (That's PRD)
- 2016 Best Latin Restaurant (That's PRD)
- 2016 Best Brazilian Restaurant (The Beijiner)
- 2015 Best BBQ (That's Shanghai)
- 2015 Best Latin American Honorable Mention (City Weekend)
- 2015 Best Family Friendly (That's PRD)
- 2015 Best Latin Restaurant (That's PRD)
- 2014 Best Latin American Honorable Mention (City Weekend)
- 2014 Ideal Brasil (Shanghai Daily)
- 2013 Excellent Restaurant (Tastes of China)
- 2013 Best Wine Restaurant (Wine Magazine)
- 2012 Best Grill Venue (That's Shanghai)
- 2012 Best Latin American Winner (City Weekend)
- 2011 Best Grill Venue (That's Shanghai)
- 2011 Best Latin American Winner (City Weekend)
The recipe couldn't be simpler:
take some salty meat which has a bit of fat – usually ribs – and slowly roast one side then the other.
The history of Brazilian churrasco barbeque is a lengthy one. It begins in the 17th century in Sete Povos das Missões, a community created by the Jesuits in western Rio Grande (which then included parts of Argentina and Paraguay), where indigenous peoples─particularly the Guarani Indians─were housed, cared for and converted. Although ultimately destroyed in 1768, in its heyday the community was a superb example of an ideal society, and had a profound influence on Brazil's colonization. Its residents had tended herds of livestock, which began roaming free and growing in numbers after the community was raised to the ground. At the time, many saw little value in grazing sheep and cattle, preferring gold instead. And in the search for gold, explorers began heading south to Rio Grande from Laguna and São Paulo. These tropeiros would make brief encampments before moving on, but not before their enjoying their basic meal, which consisted of fresh meat roasted over hot stone coals on the ground and seasoned with a little ash.
Only in more recent times did the gaucho barbeques start incorporating other cuts, such as sirloin or flank steak. This change came about after a series of innovations introduced to churrasco in the 20th century, one of which came courtesy of Italian immigrants who had settled in the northern and mountainous regions of the state. For the Italians, barbeque was eaten only on a holiday: the choicest cuts were prepared the day before, marinating in wine and garlic sauce. This was the origin of today's very popular rodízio or espeto corrido, as the gauchos call it (which simply means a continuous serving of different meats), accompanied by dishes that old-timer gaudérios might not have accepted, like chicken and pork. And who knows what they would have thought of skewered fish on the grill, which is now finding its way onto churrascaria menus.
By curious coincidence, those pioneers who succeeded in bringing espeto corrido to Curitiba came from Nova Bréscia, a small town nestled in the hills, about 167 km from Porto Alegre. The city’s main square features the statue of a barbeque chef wearing a white apron, and brandishing a knife and a skewer.