Fogo de Chao Review

Fogo de Chão was established in 1979 in Porto Alegre, Brazil. It has always been about family since the very beginning. Two sets of brothers Arri and Jair Coser and Aleixo and Jorge Ongaratto founded the restaurant. Today there are over 100 restaurants around the world including the U.S. The iconic Bazilian restaurant is known for its incredible Churrasco barbecued meats. Needless to say I was excited to review Fogo de Chão. Due to SEO issues, the accent was removed from Chão

Fogo de Chao Review

As I stepped into the expansiveBeverly Hills restaurant, I was taken aback by the decor – the high ceiling, massive trust beams and wood accents. The Beverly Hills location which opened in 2005 was both warm yet elaborate. Senior Sales Manager Mariana Naline greeted and showed us around. She oversees all of the California sixteen stores with seven in LA.

Fogo de Chao Exclusive Wines

Since I am a big lover of red wine, Mariana suggested a Jorjão Malbec (by Zuccardi, Mendoza, Argentina). This was splendid. It offered notes of dark berries and had a smooth rich taste with a tinge of chocolate plus a long finish. She also explained that several wines (see below photo) are created exclusively for Fogo de Chão. Apparently the Jorjão Malbec was named after one of the founders – Jorge Ongarato. His nickname was Jorjão which means Big George. All of the wine pays tribute to someone special within the Fogo family. Another, titled Eulila was named after Selma “Eulila” Oliveira who was known as the brand matriarch. While O’Leão (Red Blend) which means “the Lion” recognizes Larry Johnson who led the way for Fogo to go international.

Mariana brought Rich a Brazilian Lemonade as well as a Guaraná Antarctica. Both were delightful. The latter beverage is Brazilian soda created from the Amazonian guaraná berry. It was so tasty, citrusy and refreshing. She also brought us some warm Pão de Queijo, which were so soft and chewy. The parmesan cheese permeated the doughy buns which were created with sweet and sour yuca flour. They were so fantastic and gluten free.

The Market Table at Fogo de Chao

Next she took us both to the Market Table and explained that it comes with the full Churrasco experience.The first thing I wanted to try was the Fogo Feijoada (Black bean with pork sausage) on top of rice. The sauce was smoky and briny with a deep warmth – so good. While I noticed my husband add dried cured meats and cheese to his plate, I had to restrain myself. After all we would soon be indulging in a large amount of protein. Therefore I attempted to take small amounts of several unique salad choices. These were fantastic the citrus chicken salad was divine, and well as the egg and radish salad with dill. Of course I had to enjoy some Brazilian street corn, olives, along with Artichoke and mushrooms salads too. The market table could have been my entire meal, there was so much delicious choices.

Best Steak Picanha, Fraldinha

Soon a Gaucho Chef approached the table with a metal skewer with Picanha (Prime Part of the Top Sirloin). This is Fogo’s signature steak, and I can understand why. It was so tender, buttery and filled with flavor. Cooked with rock salt, it was sliced especially thin, making for a delicate mouthfeel. Moreover, we also tried some Alcatra (Top Sirloin) which is one of the biggest cuts of Brazilian churrasco. This too was exquisite, a bit more earthy, but sensational. One of my favorites was the Fraldinha (Bottom Sirloin). It had a distinctive smoky flavor unlike many of the others. We were told this was due to its marbling, I can attest, this was stupendous.

Best Sides with Steak

Mouthwatering sides also arrived at the table. Garlic Mashed Potatoes, with chives and black pepper knocked our socks off. The Polenta was also exceptional. Crispy on the outside, yet moist inside. Parmesan cheese topped the polenta, which also added to the dish. Apparently there is large community of Italians that have flocked to Southern Brazil, hence the Italian inspired Polenta. Moreover, the Caramelized Bananas were yet another important element of Southern Brazilian cuisine. We learned the union of sweet and salt allows the palate to renew throughout the meal.

I also loved the chimichurri sauce. Made out of fresh parsley (garlic oregano, red wine vinegar) I poured it on everything. My only regret is not bringing some home with my leftovers. It was exceptional on the Beef Ancho (Bone-in Ribeye), even the filet mignon. These two buttery cuts happen to be my all time favorite steaks and my menu picks when dining out. Both were exceptional just as is, and even better with the Chimichurri sauce.

Cheesecake Brûlée

At this point, we were both pretty full, but the food just kept coming. The roasted chicken drumsticks were exquisite, and the lamb chops were simply out-of-this-world. Additional slices of lamb as well as tasty sausage continued to arrive, when we finally said, “we just can’t eat anymore.” However, dessert was already on its way. Even though I was stuffed, I am so glad we did NOT miss it. The Cheesecake Brûlée was the cherry on top of the most scrumptious meal. It was crunchy on the outside, just like creme brûlée. but so airy in the middle. The flavor was phenomenal.

Treat yourself to an extraordinary foodie adventure at Fogo de Chão and partake in the Full Churrasco Experience. Bring your friends to enjoy a group dinner for a truly memorable evening. Fogo de Chão, 133 N La Cienega Blvd, Beverly Hills, CA 90211; https://fogodechao.com