Enter the Brazilians

The trio of sirloin offerings at Fogo de Chão, the new Brazilian steak house at City Center, are a boon for the diner looking for a great steak experience that tastes, looks, and feels different. Picanha is a salt- and garlic-rubbed center-cut sirloin, beefy and livery. Alcatra is a melting sirloin cut from the top of the muscle. Fraldinha is a bottom sirloin with the texture of flank steak. None of these are offered in luxury steak houses. Ironically, the steak house boom of the 1950s and 1960s was fueled by large cuts of such steaks, served at budget-conscious chains such as Tad’s and Sizzler. Today, Latin American churrascaria such as Fogo offer a wondrous resource for lovers of unique meat experiences.