Alma Gaucha — Restaurant in Boston

I go to this place 2-3 times per week for lunch. I work nearby and my company does a lunch stipend with one of the office catering apps. Rather than spend $22 on bland, wilted things in lots of packaging that various chains have figured out how to price for maximum profits, I take a short stroll down the street to Alma Gaucha and get the salad bar, or sometimes (depending on how busy it is) the full service with whatever meats they're bringing around. My company is very generous to let me expense these lunches at the rate of the daily stipend, and with Alma Gaucha weekday salad bar running about $22 before tax and tip are applied, I've struck gold! The weekday lunch (with or without the full Brazilian steakhouse experience) is priced lower than weekend lunch or similar service at dinner due to low traffic--there may or may not be a conference on at the convention center across the street, which will add to lunch traffic, but in order to have any business at lunch (and since they're going to spend the afternoon getting ready for the dinner crowd) they need to put out a fresh salad bar and then sell it at a discount. I go for the deal, but also knowing that my lunch there, rather than arriving at my office in mounds of paper waste, is preventing food from going to waste.

I fill up my plate with lots of broccoli, asparagus, beets, tabuleh salad, sliced melons, specialty cheeses, and prosciutto, smoked trout, perhaps some of the beef carpaccio. The servers are very attentive. Whenever there is a new one, I make sure to impress on them that I only ask for the cheese bread and maybe one or two of the yucca coquettes--I don't have room for the other sides they might bring! The meats they serve are fabulous.

It's a physics problem to decide when to go depending on how well done you want the meat to be. The gaucho chefs are experts at using the rotisserie, but the serving format means that lunch around 12:15 or 12:30 is best, when most of the items won't have cooked through as much. Later in the hour the meat may develop more of a char, or dry a bit, but the staff are very good at what they do and I'm grateful that they are willing to serve such a volatile lunch crowd. Every few months, the naval officers training school in the seaport has its graduation, and as part of that week the trainees get a lunch at Alma Gaucha. Those days, the meat is fabulous because the rotisseries are going full tilt, and every night at dinner the place is packed, so I'd imagine that the results are much more consistent then.

The staff has also been very receptive to my comments about the salad bar, and after a couple of changes earlier this year all of my favorites items have been of high, consistent quality ever since. I think that the staff dines as the afternoon goes on, so I think that enough of the salad bar and even the meats are consumed that it ends up being on par with any other restaurant. The staff know me by name, and I'm trying to keep up with all of them--I saw a review up at the top singling out Jefferson, and he's a great guy. Perhaps a little quiet, walks a little slower than others, but he's efficient and I know I'm in good hands if he's working the tables. The others staff are cheerful and attentive, and I just hope that the business continues to thrive. Those lunches are something to look forward to when I go to work--possibly the healthiest single choice I've made in 2023 and...

Greeted with “can I help you?” from the host who ended up being friendly at least. Wouldn’t have thought anything of it were it not for the following: Place was empty @ 6pm. Literally the only person dining on the patio. Host tried pushing the buffet hard. Server came out and when I asked for a glass of wine he suggested I get a bottle instead, which I thought was a bit much for just one person. I could see pushing for a bottle with two people or at least a casual inquiry into my evening plans to see if the upsell would fit. When I declined, he made a last push stating I can take it home. Still declined. I told him I was eyeing this sandwich that looked good, he said he prefers the prime burger instead. Felt obligated to get the burger. He didn’t take a temp. Menu warns ahead of time burger cook time about 20-25 min. Someone brought out these little styrofoam-looking mini muffin-esque rolls that were as edible as they looked. In due time my burger was brought out with no pink in the center, which I was expecting. The fries were good though. Got through quite a few fries, most of my glass of wine, and half the burger before anyone checked in on how it was. For those of you not in the biz: 2 bites; 2 minutes is industry standard. The person who did come out was a different person than the original server. His check-in was simply “More drink?” I asked if the first guy left and he responded with a laugh “oh yes.” After this encounter I do not understand how this place has 4.5 stars. Maybe I got the Tuesday night b-team service. Quick plus though - the 75 Beckstoffer Cabernet and constant sea breeze in the waning summertime sunlight on the patio really made up for obvious lack of oversight. Oh one last free tip to whoever runs this place - generally customary for the outgoing server to introduce the server who’s taking over before you split. At least then you get an opportunity for the guest to insist on closing out with you (without having to push...

One of the best Brazilian Steakhouse experiences in Boston.

Came here recently to celebrate my friend’s birthday. As soon as we sat down, our server came with a bar cart loaded with Brazilian drinks. Before we could even take a look at the menu, he carefully went through the drink options, and eventually, we settled on their signature cocktails — caipirinhas. It came packed with a sugar punch, and my favorites were the kiwi and the strawberry variants.

Compared to more well-known establishments like Fogo, the salad bar and the meat selections were a bit smaller. However, the overall experience was miles better. From the salad bar, I liked the mushroom salad and pickled pearl onions which served as excellent palate cleansers. Speaking of meat, almost every cut we tried was impeccably cooked and seasoned. Although the bottom sirloin and filet mignon were slightly overcooked and over-seasoned, the rest of the meats were nothing short of sublime. I especially appreciated how the servers started us off with prime cuts like Alcatra, Picanha, and Fraldinha. Some of my favorites included the Brisket, Fraldinha, and the Ribeye.

However, what truly set Alma Gaucha apart was the outstanding service. The servers went above and beyond to ensure we were well taken care of. A particularly thoughtful touch was when they pulled out our chairs for us upon our return from the salad bar—an uncommon but greatly appreciated gesture.

Overall, Alma Gaucha provided an exceptional dining experience from start to finish. From the incredible meats to the exceptional service, everything was of the...