Noshing with Sandi: Rei do Gado

SAN DIEGO — Right across from Horton Plaza is a family owned churrascaria, or Brazilian Steakhouse, called the Rei do Gado (King of Cattle).  It’s a cute all-you-can eat restaurant featuring meats that are barbecued on the spit in the Brazilian style, using salt, and garlic as the main seasonings, over a mesquite charcoal grill.  You can either use their valet, or park across the street in the Horton Plaza lot.

The restaurant is expanding, having recently taken over the storefront next door as well, but the tables are pretty small and close together.  There’s a big salad bar right front and center with a variety of different salads and appetizer type items.  Then the passadores (meat waiters) come around to each table with a giant skewer of meat.  They have a special plate that will hold the skewer steady while they cut it with a large and very sharp knife.

I have to admit, I saw a lot of people who had their plates piled high with food from the salad bar, and extensive as it was, all I could think was “suckers.”  We were there to eat an entire cow, not to get distracted by the cheap stuff.  Speaking of which, the cuts of meat are all different, and there were probably about 10 different cuts brought around.  We found that we liked the “Pincanha” (prime cut top sirloin), Filet Mignon, and the Hanger steak the best.  There are several pork options as well, so we had to keep waving them away when they would come by with those items.  There was plenty else to eat though, including a couple of lamb and chicken dishes.

I’ve had Brazilian BBQ many times before, so for the most part the flavors and textures were not a surprise to me.  There was one item that was totally new to me though, and that was the “Abacaxi”, or cinnamon honey glazed pineapple.  It was on a spit, and the grilling, along with the cinnamon made it taste like the filling of an apple pie- the grilling must have taken out the sour flavor, leaving just the sweetness.  Couple that with a slice of the meat, and it was heavenly.

Some of the meat I found to be a bit overcooked, perhaps they weren’t as busy as they thought they would be and it got left on the fire longer than normal, or perhaps they just try to bring it around cooked for different tastes.  We preferred the cuts that were a bit more rare.

We sat for around an hour and a half and left, as you would expect, completely stuffed.  After careful consideration, we decided that it was very good, but. per the overcooking, that there was room for improvement, so in the end, they get an 8.25.

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Sandi Masori is the restaurant and food reviewer for San Diego Jewish World.  When she’s not writing reviews or hanging with her family, Sandi helps aspiring authors self-publish their business authority or legacy books.  If you would like to connect with Sandi about a review or a book, she can be reached at sandimasori@gmail.com