Fogo Feijoada Bar Archives - Local Food Eater

(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.

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 in gleaming individual chaffers along with fluffy white rice. A condiment station allows you to season it to your liking with fresh orange, malagueta hot sauce, and farofa, baked yucca flour with bacon.

The expansive seasonal Market Table — about 12 by 18 feet — Fogo de Chão locations hold a multitude of big platters, including seasonal dishes, others back by popular demand. We love the feeling of being in a traditional restaurant that makes a visit feel festive whether it is lunch or dinner, and one where you can choose as much as you like to eat.

One helping of the Winter Citrus Salad was not nearly enough. We ate this royal citrus salad as a first and as the last course of our meal. Others favored this dish as well. The platter kept emptying and we had to wait because the labor-intensive dish is made fresh each time.

This light, flavorful mixture features ruby red grapefruit, oranges, tangerines and blood oranges, finished off with a drizzle of agave syrup and sprigs of fresh mint. The grapefruit has a slight tartness to it but is not at all the mouth-puckering kind.

Roasted Butternut Squash and Cranberry Salad features butternut squash roasted with cinnamon, then tossed with roasted cranberries, honey, and feta cheese.

Butternut Squash Soup: One seasonal favorite that is NOT pumpkin is the butternut squash soup, enhanced with sweet potatoes and coconut milk. The spices in this warm, naturally vegan soup lend a pleasing heat. It is just savory and sweet enough to satisfy on a cool day or a hot day.

Weekday lunch starts at $15, and there is a weekend Brazilian Brunch. A newly enhanced Bar Fogo menu features smaller, shareable plates, Brazilian-inspired cocktails and happy hour.

We also loved the Alamos Malbec, crafted to be flavorful, approachable and authentically Argentinian. Alamos is rooted in the century-old history of the founding wine family of Argentina whose vineyards are at a high-elevation at the foot of the Andes.

The Alamos flagship wine, a rich and flavorful Argentinian Malbec, which thrives in Mendoza’s Uco Valley. The unique growing conditions give this medium body red incredibly concentrated fruit flavors of plum and blackberry.

The Salton Intense Brut created in Brazilian starts an evening off in a light, festive mood. The blend of Chardonnay and Riesling made in the Charmat method holds fragrant notes of citrus fruits and green apple, and tastes of fresh creamy tropical fruit, melon, pineapple flavors.

General Manager Leo Bauer (left) welcomes you at the door. His twin brother is downtown at the Fogo de Chão but Leo agrees that he is the more handsome. For details, hours and locations, please see www.fogo.com.

Fogo Feijoada Bar

Brazilian Fogo de Chão’s New Spring Menu 2019

Fogo de Chão – for Vegetarians

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