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Fogo de Chão

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I just heard from Rob Balon on the radio that Fogo de Chão will likely be opening here in the Austin area soon. Yum! Unfortunatley, yum comes with a big price.

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  1. There is a sign on the lately deceased Tex-Diner on 290/71 (close to Brodie) that states that a Brazian Churrascaria will soon be opening.

    1. Great news, I've always heard good things about that place.

      4 Replies
      1. re: Willisinaustin

        It's a chain (http://www.fogodechao.com/locations.htm ), with locations in Dallas and Houston, among other places.

        Do their outposts get any love on the Texas board? I'm curious.

        1. re: MPH

          I searched the Texas board for Churrascaria and a number of posts came up. The two I glanced at were positive.

          1. re: MPH

            Have buddies in DC and Houston that rave about their's.

            1. re: Willisinaustin

              Thanks, that's good to know. I miss having those other Texas posters chime in to our discussions (hint, hint—if any of you are reading along).

              Edited to add: You might want to check out this concurrent discussion of Fogo de Chão on the Chains board: http://www.chowhound.com/topics/372469

        2. I think Fogo can be pretty great for that special occassion when you feel like gorging yourself on meat and salad. Yes, they might just have the world's greatest salad bar. An amazing array of fresh vegetables, cheeses, and many other goodies is somehow kept in perfect condition throughout every meal even when there are hordes of hungry Texans doing their best to mess it up.

          An endless supply of three appetizers is also included with the meal: delicious fried bananas, some sort of gooey-fried doughy bread chunks, and mashed potatoes. If you make it half way through any of these appetizers, they will be promptly whisked away and replaced with a fresh version of the same dish.

          Little cards are placed next to each diner's plate. When you are ready for meat, you flip the card over so that the green side is face up. Within a minute you will have a line of waiters offering you cuts of various meats straight from the skewers they were cooked on. They claim to have about 13 different types of meat, so you can take your pick of which ones suit you.

          Now, some of the meats are very tasty, but I wouldn't say any of them were amazing. The reason you go to Fogo is for the whole experience, and you better be prepared to eat. The meal costs about $55 or so for dinner and $28 for lunch. Lunch and dinner are almost the same setup so I would advise saving a couple of bucks by going for lunch.

          I'm curious to find out if they'll recruit any Brazlians for their local wait staff. The locations I've been to in Houston and Beverly Hills both had mostly Brazilian waiters

          1. There's a concurrent discussion going on if any of you are interested.

            http://www.chowhound.com/topics/372469

            1. Personally I don't see how they get away with what they charge, considering that more times than not the "prime" meat offerings don't seem to find their way to your table until you've been served the cheaper stuff (chicken, turkey, sausage, etc).

              We're fortunate to have one of the surviving Rodizio Grills here. They charge $19.95 for the full meatathon, and the tenderloin makes it around as often as the bacon-wrapped turkey (my 2 faves).

              3 Replies
              1. re: GroovinGourmet

                I agree, they definitely employ all the tricks to try and fill you up and keep costs down, but i guess i just view this as a test of wits between you and the restaurant to maximize your value!

                And when you say fortunate to have, are you referring to Austin? Sorry im not sure, as i see you all over the boards :)

                1. re: yen

                  Nope...I'm based in Salt Lake City. Rodizio has been packing them in since they opened. We checked it out after seeing an ad, but they were closed for a private dinner for training the staff prior to the hard opening. When we expressed our disappointment, Ivan, the founder of the chain, invited our party of 4 in for the evening and comped us to boot. We've been loyal supporters ever since. I know the quality and value I get for $20, not willing to risk twice as much to find out it's half as good.

                2. re: GroovinGourmet

                  I do think it is too expensive, but I've never experienced them saving the "prime" meats for later in the meal. They do try to fill you up on the salad bar & appetizers though.

                  Whenever I've gone, I've had waiters come over and ask me if there were any particular meats I wanted so that they would be sure to send those meats to my table ASAP.