Beef (And More) for Dinner at Fogo De Chão

Beef (And More) for Dinner at Fogo De Chão

This past week, I went to an event at Fogo DeChão—a Brazilian steak house with multiple locations throughout the country, which recently opened a NYC outpost near The Museum of Modern Art. The sprawling three-level space features a large lower-level dining room—complete with an ample salad and sides bar bursting at the seams with fresh vegetables, imported cheeses, cured meats and Brazilian side dishes—as well as a comfortable lounge on the street level, which extends to the intimate Bar Fogo on the top floor.

Hungry patrons won’t be disappointed by a trip to the aforementioned salad bar; however, the real pièce de résistance for the eatery has to be its selection of meats. Served in the rodizio method—meaning, basically, for a fixed price waiters bring samples of food to each diner at their table throughout the meal—foodies may choose from a variety of carnivorous cuisine, including several cuts of beef (think filet mignon, top and bottom sirloins, and rib eye), chicken, lamb and pork (including sausage, ribs and tender pork loin).

Although there is plenty of fare for a satisfying seated dinner, Bar Fogo also offers some delectable bites that mirror the main dining room options—think Picanha sliders (featuring the restaurant’s most popular sirloin) and polenta fries (polenta is a side dish served in the dining room). While seated at the bar, I enjoyed the latter, along with a number of cheeses, cured meats and a refreshing caipirinha—Brazil’s national cocktail. For something a bit different, ask for a flavored version (strawberry, blueberry, mango and passion fruit are among the creative concoctions). After sampling a bit of the restaurant’s fare, I can’t wait to go back for the all-you-can-eat experience.

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