Edmonton Restaurant Review: Pampa Brazilian Steakhouse

Pampa downtown Edmonton interior

For years, Pampa Brazilian Steakhouse sat on 99 Avenue and 109 Street as the lone location in Edmonton. However, more recently, they’ve grown to include two more spots in the city, one in Ellerslie and another in the west end. Although the premise of rodÍzio (unlimited meat carved at the table) always intrigued me, the price didn’t necessarily encourage me to go.

As my friends had mentioned before, it’s a great experience, but the cost — $52.99 per person for dinner — simply covered the main meal and buffet. Anything such as drinks and/or desserts (if you even have room left) were an addition, quickly racking up the bill. Therefore, it remained on my list of places to try, but it was never a priority.

Then, last year, a different restaurant with the same idea decided to open up along Saskatchewan Drive. A number of other local foodies were popping into Fumaca Brazilian Steakhouse to test run it, and I opted to check it out, too. Personally, I loved Fumaca’s meats (their buffet could use some improvement), and ever since then, I’d been wanting to get to Pampa to compare the two.

Downtown Dining Week menu

I strategically waited until Downtown Dining Week rolled around before booking an OpenTable reservation for our visit. The $45 menu on offer during that event was slightly smaller. It included the hot and cold buffet (over fifty items) as well as ten different meat skewers versus the usual fourteen at regular price. Was it enough of a difference to my wallet to skimp out on those four more meats? Probably not. On the other hand, I made a point of trying all ten cuts that were available to me, and I can safely say that I don’t think I could have eaten any more than what I did (not counting the dessert I tacked on at the end).

My plate of items from the hot and cold salad bar

To recap the overall meal, I’ll start with the buffet. It’s a pretty extensive spread ranging from pickles and veggies to hummus and cheese to potatoes and salads (greens and pastas) to soups and stews. It certainly seemed fresher than the one at Fumaca with more variety and larger portions set out. While I chose not to sample the soups, they did look deliciously creamy. Ultimately, I stuck with some of the house-made hummus (I’ve had better from a store bought container), sliced radishes, raddichio salad (kind of bitter and oddly textured), Brazilian cheese bread (too hard as if it’d sat out too long under heat), beef penne salad, marinated baby potatoes, Caesar salad, and a warm creamy chicken pasta to accompany my onslaught of meats.

Once we were back at our table, we left our cards flipped to the green side to signify that we were ready for the skewers to come; flip them to the red side to let the servers know you need a break.

Marinated Chicken Drumstick

First up was the marinated chicken drumstick. I found this to be simply seasoned and smoky with a very crisp exterior while still maintaining some moisture underneath the skin. Not my favourite, but tasty enough.

Pampa Pork Sausage

Next was the Pampa pork sausage. I have not learned to love cilantro (it has that soapy flavour) and I found that the herbaceousness of it came through too much for me. This sausage was also dry and I didn’t enjoy the full pieces of peppercorn that dotted the pork.

Beef Top Sirloin

I asked for a more medium-cooked slice of the beef top sirloin. Definitely a bit more fatty than some of the other cuts of beef, but this was tender, juicy and nicely crusted at the edges.

Bacon-Wrapped Chicken Thigh

The bacon-wrapped chicken thigh is likely the hottest piece of meat that we were served (everything else was lukewarm). This was probably due to bacon grease being trapped between the pork and the chicken. No question, it was a little oily, but the chicken was quite succulent underneath the bacon.

Parmesan Pork Loin

One of my top choices, more for the flavour than the texture (slightly tough), was the Parmesan pork loin. The meat had a hint of lemon to it and it was heavily rubbed with dry Parmesan cheese crumbs. Honestly, this was a genius combo.

Rosemary-Marinated Pork Shoulder

Before trying the rosemary-marinated pork shoulder, I wasn’t sure that I would like it. Pork shoulder isn’t a cut of the pig that I often have and I was concerned about the preparation of it. Turns out that it was the closest thing to pork belly (go figure) that I’d get to eat on that night. Sure, it didn’t have the same fattiness of pork belly, but the extremely crispy skin held all of the juices in and reminded me of the pork belly I’d had at Fumaca.

Beef Garlic Steak

Can you ever have too much garlic? It’s a preference thing, I suppose. In the case of their beef garlic steak, I’d say that it’s a big maybe. Initially, I loved the abundance of garlic crusting the piece I was carved. Yet, it eventually became way too salty on my palate.

Chimichurri-Basted Beef Striploin

The only meat that wasn’t served from a skewer was the chimichurri-basted beef striploin. It was one of the last meats that I was presented with, so I asked for a smaller piece to make sure that I’d be able to finish it. If there was cilantro in the sauce (it’s a typical ingredient in many chimichurris), the flavour was thankfully masked; nevertheless, it was too greasy and salty despite the use of a tender steak as the base.

New Zealand Leg of Lamb

To change things up, they also offer a New Zealand leg of lamb. Much leaner than the other meats, it provided a decent chew and a lovely outer crust without the gamey flavour that many dislike about lamb (I don’t actually mind it myself).

Beef Rumpsteak

Last, but not least, was the beef rumpsteak. The slice I received was just a tad dry (shredding apart in the mouth) even though it looked to be cooked perfectly and had a nice colouring to it. It was also very minimally seasoned, making it kind of bland.

As a final bow on the evening, I went for their feature dessert. It was a coconut custard with boiled mango on top. The preparation of the fruit was interesting. It turned the mango into something like a chewy jelly, and the custard actually had flakes of coconut in it. Not the worst, but also off-putting since custards should really be creamy and smooth. This was unexpected.

All in, our meal came to $114 after tax and tip was accounted for. Aside from the one dessert, we refrained from extras like beverages, which made it more reasonable for two people. Nonetheless, with each small glimmer of greatness in the food, there were also many things that I found to be lackluster. I’m not likely to go back to Pampa anytime soon; however, if anyone is a fan of meat, meat, and more meat at a single sitting, then this is the place for you.

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