Fogo de Chão | 3 Great Plates

August 2007

Picanha

The center cut from the sirloin, complete with a crust of fat, is seasoned with salt and garlic.

Photo by James Erickson

Cordeiro

Leg of lamb is rarely seen on menus in this town. Fogo’s fire-roasted version is crusty and salty, slow-cooked to medium, with a tart kick from a sensational rub.

Photo by James Erickson

Salad Bar

Yes, there’s lettuce, but dive into the salami, cheeses, smoked salmon, and roasted vegetables as a prelude to a meat orgy. The quality is sensational, the breadth unparalleled for such high-end fare.

Photo by James Erickson

Fogo de Chão

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Fogo de Chão | 3 Great Plates

Picanha

Cordeiro

Salad Bar

Fogo de Chão

» Recent Restaurant Reviews

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