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Fogo de Chao

I would be interested in hearing from anyone who has been to the new Fogo de Chao. I have plans to go there Thursday night and I would love to get a little insight.

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  1. I have been there several times (in other cities)not yet to this one, but they are all the same. The little cheese bread served at the table is so good! As far as the food, the salad bar has a wonderful selection, more gourmet-ish type than a typical salad bar. I love the red cherry peppers on it & selection of cheeses. As for the meat- they will walk by with different choices- I highly recommend looking at the "menu" of meats- you can request any that you read about & they will happily bring it for you. Otherwise, you will only try what happens to walk by your table. Enjoy!

    1. Did you find it worth the price? Was there anything outstanding or unusual? I've read on other boards that the meat tends to be over seasoned and salty. Tell us what you had and if you thought it was worth it. Thanks

      2 Replies
      1. re: tilemaker

        I think it's worth the price- as it's an experience. The meat is not as great as a top steak house, but still very good & you get to try such a variety, and can pick & choose the cuts you like. Some do tend to be salty- I try to always ask for a center piece, not the end where the seasoning is. Again- they will always do as you request in my experiences. And I think the "salad bar" is great.

        1. re: pamd

          The traditional Brazilian and Argentinean way of seasoning meat for grilling is with lots of kosher (or sea) salt. This ads great flavor, but it makes the outside of each cut salty for the standard American palate - so ask for an "inner" piece.

      2. My suggestion is to go at lunch as the portions are basically the same at half the price AND minimize your time at the salad bar so you can enjoy the meats.

        1. You can ask any server, and they will gladly steer a gaucho with any meat your way. I am not sure which cuts do no show up at lunch, but it is certainly a reasonably priced dinner compared to most steak houses.

          The salad bar is a huge temptation (especially the black beans and rice)as well as the fried bananas and mashed potato / polenta sides. It is the pure Atkins dieters who will get the best bang for the buck here.

          I especially like the Picanha, bottom sirloin, beef ribs, pork ribs, and linguica (pork sausage.) The bacon-wrapped filet and lamb chops are also good, as are the little chicken legs.

          I understand the only seasonings they use are sea salt and garlic. The wood does most of the flavoring. As with any food, don't add salt until you've tasted something.

          I'm so glad they came to Philly. I have been eating at the Houston shop for years on business trips, and I was excited they opened in Washington DC !!!

          I can cook a good enough dry-aged steak on charcoal in my backyard that Morton's and Ruth's Chris are not that big a treat. Fogo de Chao, you just can't duplicate at at home !!

          1. Does anyone know if they offer a "sides & salad bar only" option to any vegetarians in the group? I realize that the concept is one of the least veg-friendly out there, but it would be nice of them to offer the option.