(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 serving fruits and vegetables when they are in season and have reached peak flavor,” as Chief Executive Officer of Fogo de Chão, Barry McGowan, explained. We are also thrilled to see a white tablecloth restaurant thrive.
This is one fraction of one side of the Market Table at Fogo de Chão.
We had to catch our breath from the warm welcome. Our server pointed out the bas relief gaucho logo, referring to a population near the borders of Brazil and Argentina. He , reminded us that the name (pronounced “shown” not “chow”) means “fire in the earth” and refers to the traditional gaucho style of painstakingly roasting large cuts of meat in a pit in the ground. Chefs at Fogo de Chão butcher their own meat, roast it and then they themselves have two minutes to serve it hot tableside. Diners have a round card with green (serve) or red as serving signals to them.
This was a perfect time for the new special, Blood Orange Manhattan. Buffalo Trace Bourbon is shaken with Carpano Antica, blood orange and angostura bitters, then served on the rocks. 
Blood Orange Manhattan – yes, behind it are the Brazilian cheesy popovers, Pao de Queijo (“bread of cheese”) .
Fogo de Chão is also honored to unveil “Eulila,” a red wine blend specially created exclusively for Fogo by the award-winning winemakers at Viña Vik. The friendly, deep wine blend of Carmenere, Cabernet Sauvignon and Syrah grapes from the Cachapoal Valley in Chile. The line pays tribute to Eulila “Selma” Oliveira, Chief Culture Officer of Fogo de Chão. Known affectionally as the “Fogo matriarch” Oliveira was born and raised in Brazil. After moving to the United States in 1985, she joined Fogo as the brand’s first female manager and, ultimately, their top executive.
In addition to the Vid wines, is lightest, brightest, springiest Sul America beer, the perfect company for the rich Market Table fare and the hearty meats.
A selection of Fogo’s spring menu described and photographed below really tells the whole story better than words.
Carrot & Ginger Soup blended with fresh herbs and coconut milk join the Market Table this season. Coconut milk is key in making this gluten-free Carrot & Ginger Soup creamier and more summery.
The carrot soup served piping hot at Fogo de Chão- next to Feijoada Bar table, serving the irresistible Brazilian national favorite.
Other Market Table Additions include the (oven-roasted with olive oil, garlic and black pepper, then topped with scallions and sesame seeds) and trendy Brazilian Kale & Orange Salad (with a citrus-honey vinaigrette) are on the Market Table.
New Roasted Cauliflower Salad at Fogo de Chão
Lighter Cuts of Spring continue the Fogo’s signature of simply seasoned meats fire-roasted by gaucho chefs, then sliced table side. The new Pork Picanha, butchered and prepared with the same simple style as traditional beef Picanha. Picanha, basically the rump cover, or coulotte, the prime part of the top sirloin is also the most popular cut of beef with guests, as it is in Brazil. How the chariscurro restaurant influenced specialty butcher shops in the United States to carry the Brazilian-based cut for pork Picanha is a fascinating story in and of itself. //www.halperns.com/halperns-creates-pork-picanha-giraffas/
Fogo de Chao’s Lighter Cuts of Spring –the very Brazilian Pork Picanha, new to the US.
The new spicy pork Linguica Sausage is prepared traditionally with red pepper, garlic and fresh onion. It is substantial and adds a twist to the meat menu.
Fogo de Chão’s new spicy Linguica Sausage
The new Crème de Coconut dessert prepared from a traditional Brazilian recipe features shredded coconut baked with condensed milk and cream, then served warm with ice cream and lime zest. The line zest is so unexpected and just the perfect tart note to the balmy coconut cream.
Papaya Cream, however, remainsthe most popular dessert in both Brazil and the United States. Maybe its because the fresh papaya blended with vanilla ice cream is topped with a a rich black currant Bols liqueur. Bols has been creating botanicals since 1575 with 45 unique flavors currently , divided into different groups of citrus, orchard, berries, tropical, herbs & botanicals.
The new Crème de Coconut dessert
Papaya Cream topped with Bols Liqeuer
There were no end of surprises. Here we are treated to a cocktail Caipirinha, Brazil’s national cocktail, with pineapple juice added. We would order this unexpected combination of sweet and tart again.
We’ve loved Fogo de Chão since we first visited (see links below) because their thoughtfully complete festive, friendly and delicious experience makes everyday or special occasion dining memorable. The international clientele is obvious from the Market Table alone.
A birthday party at Fogo de Chão. The Market Table is filled with international guests.
Fogo de Chão (fogo-dee-shown) the internationally prominent Brazilian steakhouse, or churrascaria, specializes in the centuries-old Southern Brazilian cooking technique of churrasco – the art of roasting high-quality cuts of meats over open flame, then carved tableside by Brazilian-trained gaucho chefs. Founded in Southern Brazil in 1979. For details, including the $15 lunch specials and Happy Hour, please see: //www.fogo.com.
For more menu information on the Fogo de Chão Beverly Hills, please visit 
This spring new additions even included a dining room update with windows that are more open to lightened the shrubbery outside.
The new look also includes new chandeliers. We love them both (former look underneath)
And at the Beverly Hills Fogo de Chão, a brand new expanded bar with outdoor patio floods light into the welcoming foyer. The bar does equal justice to the Brazilian-inspired craft cocktails and South American wines. (please see 
This one small “taste” of the new spring bar menu. It is the Cucumber Mint Smash with a name as refreshing as it looks and tastes.
A small plate and a pair of tongs at every place setting is there to nap the sliced off meat from the skewer when the gaucho slices it off for you.
On the buffet table itself, even the the potato salad salmon and prosciutto are the finest anywhere.
And don’t forget dessert- flan and key lime pie are favorites.
(Gerry Furth-Sides) The star signature caipirinha, the lime juice-infused cocktail made with a sugar cane liquor, cachaca, retains its place of honor at the recently revamped Fogo de Chão bar at the Beverly Hills location.
Brazilian Empanadas are the flakiest pastry dough pies filled with seasoned picanha and onions. They are served with Chimichurri aioli for dipping.
The Jumbo Shrimps served with limes and a Malagueta Brazilian cocktail sauce is only one of three superb seafood items on the menu. They almost, almost make you forget you are in a house of palace of beef.
Garlic Shrimp feature four jumbo shrimp sautéed in garlic butter with sweet peppers and onions, served with passion fruit dipping sauce.
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 