A CULINARY ELEMENT OF TRADITION
DISCOVER THE FLAVORS OF BRAZIL’S RIO GRANDE DO SUL
They have names like Picanha, a heavenly slice of aged sirloin seasoned to perfection and Beef Ancho, the prime part of the rib eye celebrating the rich flavor and delectable texture of that elite cut. These are but only two of the 15 sumptuous cuts of finest beef, pork, lamb and chicken featured at Fogo de Chão (Fire in the Ground), Beverly Hills, California.
A culinary tradition for over three centuries, Fogo’s savory authentic feast is the rich blends of European immigrant and Brazilian traditions that make up the elements of churrasco, the Gaucho way of roasting meats over pits of open fire, which originated in the countryside of Southern Brazil’s Rio Grande do Sul.
Your experience at Fogo begins with a trip to the delectable salad buffet featuring over 35 of the freshest cut vegetables, complimented by the house specialty Pão de Queijo (cheese rolls). Your beverage of choice? The Caipiriñha made with Cachaça, sugar and fresh limes – shaken, not stirred, and served over ice, similar to the mojito, but with a much stronger kick. For my non-alcoholic drinking Latinos, there is the Brazilian soft drink Guaraná Antarctica, an exotic soft drink made from selected Guaraná fruits found in the Amazon forest. And for the wine connoisseur, Fogo has an amazing floor to ceiling wine cellar. I strongly suggest an Argentinean red to complement your pre-fixed, all-you-can-eat meal.
A dual-sided colored chip placed on your table controls dinner. It is your traffic light to gluttony. The green side signals your Passadors (meat waiters) to begin the automatic movement of a continuous orchestrated-ensemble of skewered sizzling meats sliced tableside to your desired taste. The red side of the chip indicates your need to stop service and take in all that is on your plate. In addition to your excellent tableside service, Brazilian side dishes of plantains, fried polenta and garlic mashed potatoes are provided in an unlimited quantity. A word of warning: Do not forget to turn the card over to red once you have had enough on your plate…the word “continuous” has been stressed for a reason.
Dinner at Fogo would not be complete without having the delectable house specialty dessert, Crème de Papaya, a sweet, smooth blend of fresh Papaya and vanilla ice cream, topped with an abundance of Crème de Cassis – a black currant liqueur.
Consistency is the determining factor separating Fogo from other churrascarias. Prospective chefs must train inside the restaurant for two years before they can see the inside of the kitchen, allowing Fogo to maintain its famous mouth-watering taste and impeccable service.
On any given evening, you can find A-list celebrities taking in Fogo’s culinary lexicon. Selma Hayek just happened to be one of the bold-faced names visiting Fogo the night we were there. But be forewarned, getting a reservation may be somewhat of a challenge.
Visit http://www.fogodechao.com/ to find the location nearest you.
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