Espetus Churrascaria
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- Churrasco (shoo ras ko) has been a culinary tradition for more than three centuries in Rio Grande do Sul (Southern Brazil). In the olden days, Gaúchos (Southern Brazilian Cowboys) pierced large pieces of meat and slowly roasted them over open flamed pits, while talking about their adventures on the plains. At Espetus Churrascaria, we have kept the Gaúcho tradition alive. Prime cuts of meat are prepared over an open flame and served as they have been for centuries, preserving the individual taste of each tender cut. Experience continuous tableside service of fourteen flame-grilled cuts of beef, chicken, pork, lamb, and seafood. A unique table-to-table Rodízio concept that also offers a sumptuous salad bar, appetizers, and traditional side dishes for a fixed price per person.Book your next event at Espetus Churrascaria. Our professional staff will make your private event one to be remembered.
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Headquarters:1686 Market Street , San Francisco, California, United States
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Phone Number: +1 415-552-8792
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Website: https://www.espetus.com
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Employees:31
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Revenue:$1 - 10M
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Legal Name:Espetus Churrascaria
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Espetus Churrascaria's Social Media
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| NAICS Code: 722511 |
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Frequently Asked Questions regarding Espetus Churrascaria
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Where are Espetus Churrascaria's Headquarters?
Espetus Churrascaria's Headquarters are in 1686 Market Street ,San Francisco,California,United States
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What is Espetus Churrascaria's phone number?
Espetus Churrascaria's phone number is +1 415-552-8792
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What is Espetus Churrascaria's official website?
Espetus Churrascaria's official website is https://www.espetus.com
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What is Espetus Churrascaria's Revenue?
Espetus Churrascaria's revenue is $1 - 10M
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What is Espetus Churrascaria's NAICS code?
Espetus Churrascaria's NAICS code is 722511
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How many employees are working in Espetus Churrascaria
Espetus Churrascaria has 31 employees
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What is Espetus Churrascaria's Industry?
Espetus Churrascaria is in the industry of Restaurants
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Who is Espetus Churrascaria's Bar Manager?
Espetus Churrascaria's Bar Manager is Chris Rey

