With all-you-can-eat churrasco at your fingertips, it’s easy to love Fogo de Chão. It’s also easy to get overwhelmed. Brazilian steakhouses are luxurious: all-you-can-eat taken to its highest form.
If you’d like another cut of meat, all you need to do is pick up a coaster. Flip it to the green side and suddenly waiters swarm at your elbow and offer a variety of meats on skewers. When your plate is full two layers deep with picanha, pork sausage and beef ancho, simply flip your card to red, and immediately, the flood cuts off. It’s a delicate dance, a tightrope walk between a stomach ache later and getting your money’s worth now. Besides, it’s delicious.
But it’s not just about meat. Fogo de Chão also has a salad bar. But it isn’t the wilted Caesar salads and stale croutons kind of salad bar you’d find in a cafeteria. The seasonal market table presents a “colorful palate of fresh and flavorful ingredients inspired by Brazilian farmlands and recipes that are traditional and natural staples of Southern Brazilian cuisine.”
Walk around it once to take everything in. Snag a piece of black pepper candied bacon: oven-roasted with brown sugar, black pepper and red pepper flakes.
Heirloom tomato and mozzarella rest on a platter together, next to a fresh chickpea salad. The watermelon feta salad is a classic, summery combination. The list goes on. The ancient grains are a winner at our table, as is the quinoa tabouleh–not to be confused with lentil quinoa. If watermelon-feta feels too mainstream, try a rarer pairing: Brazilian kale and oranges. For salad traditionalists, construct a classic salad with seasonal greens.
BY: Alexandra Cronin
Originally published in the Plano Profile
Read the full original article here.