Fogo de Chão

Fogo de Chão Restaurant Review:

About the restaurant: Enter through imposing copper-plated doors --- with a glass cutout of the nation of Brazil --- to find a theatrical environment, complete with large murals depicting scenes of Brazilian gauchos.

Food & Drinks: A two-story wine tower at Fogo de Chão, the most luxurious churrascaria in town, displays much of the cellar’s 8,000-bottle inventory, which boasts both old-world and new-world selections, including many bottles from South America. Diners begin their feast with a formidable buffet of salads, vegetables, smoked fish, prosciutto and cheese, about 30-40 items in total. But the main event begins when you turn a marker on your table from red to green, signaling servers to initiate a parade of more than a dozen meats, all cooked over fire then carved directly onto your plate from sword-like spits. (And it doesn’t stop until you flip your marker to red.) We particularly like when the filet mignon and lamb chops come around. The filet mignon is also served wrapped in bacon, though we’re less fond of this preparation. Fogo de Chão is no bargain, but you may get more bang for your buck than at a traditional American steakhouse. Guests who prefer seafood can opt for Mango Chilean sea bass, which can be ordered à la carte or with the salad bar. Desserts include a flan that is more intense than its Mexican counterpart, and refreshing papaya cream.