For Father’s Day, the Kang bros went hiking with their papa. I wanted to go to Mission Peak, but Dad steered us towards Rancho San Antonio instead. The old man admitted that his energy levels have not returned to normal after his COVID spell and wanted something easier.
Funny thing, Dad did not get what he wanted. Halfway through our hike, which started at 10:22am, Chris managed to convince us to switch over to the Stephen E. Abbors (aka PG&E) trail. That proved to be a challenge. By the time we reached our car again, it was 2:08pm. My Apple watch showed 24,270 steps / 10.67mi / 1200cal. I gloated about how Mission Peak would’ve been easier; the others admitted I was right.
For our late lunch, the three of us ate at Galpão Gaucho. Visiting this Brazilian steakhouse in Cupertino was my idea; I was simply curious after having passed it hundreds of times. Before going, it was easy to see how much could go wrong. A steakhouse might not have enough vegetarian options for Dad. It might not be open for such a late lunch. Lastly, it could be $$$.
Most of those worries turned out to be non-issues. We were told to expect a wait of 30min, but got seated within 5min. It was the first time any of us had eaten there; we soon discovered that the format of the restaurant fit us well. After such a grueling hike, all three Kangs were ready to stuff themselves to the brim with the all-you-can-eat salad bar + the meats circling the tables.
Dad and Chris both had a good time that day, as did I. However, another lunch at Galpão Gaucho is likely not going to happen soon. The price per head was $69 w/meats (“Rodizio”) and $32 for just the salad bar, bringing our tab to $170 before tax. IMO, it would have to be a really special occasion to warrant such a high price.
Even withstanding the cost, so much meat is not good for my food blockage. I won’t go back on my own, but if I’m invited by friends, I’ll probably go for the salad bar only option. As for Chris, he’s also likely to stay away. On the ride back, he claimed his tastebuds aren’t keen enough to discern the special flavor of the meats, making such a fancy restaurant pointless.
PS: the mochi-like bread, pão de queijo, was one of my favorites
