Friday, October 11, 2019
Fogo de Chão Fall Menu
The meats are all carved tableside at Fogo de Chão. The New York strip is cooked perfectly and drips with flavor, while the top sirloin is tender and delish. The beef ribs are tender and moist and my favorite, the spicy Linguiça Sausage, is perfect for a sausage lover. The specialty of the house is Brazilian center cut beef picanha
Fogo's CEO Barry McGowan says "Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor." That approach shows on the salad bar, or Market Table. Fogo's butternut squash soup is perfect for fall, full of flavor and creamy rich. The sweet potato with miso is charred to delight, and the roasted cauliflower is as autumnal as it gets. Don’t miss the Bosc pear slices with bacon, onion and feta cheese. Lift the lid on the big pot for the feijoada, a black bean stew with generous hunks of meat in it.
The Fogo de Chão 2017 Gran Reserva is a product of Mendoza, Argentina. It shows spicy fruit on the nose and a deep, dark palate which is on the savory side.
For a fall cocktail, try the Brazilian gentleman. This sweet and delicious drink sports passion fruit puree, Knob Creek rye bourbon, Ramos Pinto ten-year tawny Port, lemon and honey. You can open your meal with it, but I enjoyed mine as dessert.
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