(Gerry Furth-Sides) The experience is as straightforward as a gaucho campfire only magnified a thousand times and done in the most tongue-in-cheek, theatrical manner. We missed this friendly, personal dining feast so much during the pandemic it felt like a double gift to go back at the start of the holiday season. A toast with [...
(photos by acuna-hansen) Celestino Ristorante in Pasadena introduces a New Summer Power Lunch Menu created by Owner and Executive Chef Calogero Drago that turns lunch into a daydream trip to Italy. We’ve known the Dragos for a generation and their family chefs consistently prepare the most superb, authentic food ...
(Gerry Furth-Sides) As if the sumptuous “Market Table”ever needed refreshing, internationally prominent Brazilian steakhouse, Fogo de Chão, will feature new, fresh spring items for a limited time geared toward summer’s warmer temperatures. The idea is that “Brazilian cuisine focuses on harvesting and...
(Gerry Furth-Sides) Black Angus Steakhouse and Fogo de Chão are better known for hearty beef feasts than for romantic holidays. But, this year, both restaurants are featuring wonderful Valentine’s packages that extend through the holiday week-end. We were pleasantly surprised to find the superb quality of hospitality,...
There’s a joke that at Fogo de Chão you can fill up so much at the buffet that you have no room for meat. We say, “so what!” That would be fine. The heavenly Fogo Feijoada Bar, featuring Brazil’s favorite dish, could make a meal in itself. Traditional black bean stew prepared with sausage is offered...
As if “indulgent” didn’t already describe the premium meat offerings at the Brazilian steakhouse, Fogo de Chão, the new fall season menu offers the richly marbled bone-in Cowboy Ribeye. Bone-in meats have more “decadent flavor,” because bones help retain moisture during the cooking process; the result i...
(Gerry Furth-Sides) It would be fine with this writer even if Fogo de Chão (“fire on the ground”in Portuguese) the world’s leading Brazilian steakhouse/churrascaria, offered their same superb, close to over-the-top, over-sized menu and impressive dining rooms all year round. But, not so. Each spring and f...
(Gerry Furth-Sides) In the changing cycle of food favorites, dried fruit is back in fashion. It transforms baked goods, ice cream sundaes and absolutely shines on cheese or charcuterie platters. Dried fruit company Stoneridge Orchards and leading honey company Savannah Bee offer the very best variations of their perfect i...
As if the Market Table choices were not difficult enough to resist at the Fogo de Chão churrascaria party, chefs have just added brand new fall menu dishes to the array (spring on this southern continent!)(//fogodechao.com) Each dish, such as the textured Pear & Endive Salad, highlights the rich tradition o...
The biggest surprise about our meal at Fogo de Chão, (“fire on the ground”in Portuguese),the world’s leading Brazilian steakhouse/churrascaria, were the superb side dishes that stood up and sometimes above the Brazilian-born gaucho chefs’ authentic, superb grilled meats – from beef filet mignon to Brazil...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 