Where Two Traditions Share the Table

Casa Pollastro began with a family story in the Serra Gaúcha of southern Brazil. After nearly 15 years operating Brazilian restaurants together, the family brought its experience to North Dallas through a new kind of Galeteria—one that places Italian cooking and Brazilian Gaúcho hospitality beneath the same roof.

The house refuses to choose between its two culinary traditions. Instead, charcoal-roasted Galeto and made-from-scratch pastas are served together in a continuous rodízio format, arriving family-style, course after course. Bread, pasta, and soup are prepared from scratch each day, keeping the table close to the recipes that inspired it.

That abundance defines the experience. Families and larger groups gather around a meal designed for sharing, with food continuing to arrive until plenty remains on the table—just as the house intends. For those who know this cooking, the flavors may stir memory; for first-time guests, they may become the beginning of one.

Through it all, the restaurant’s family-run character remains central, shaping both the recipes and the welcome. The aim is simple but deeply felt: every guest should leave with the sense of having been fed like family.

Next, Casa Pollastro is continuing to develop its group-dining experience, with an expanded focus on larger parties and private events built around the generous rhythm of rodízio service.