A taste of Brazilian BBQ in Spring: Fogo de Chão
Fogo de Chão has always been one of our top picks for Brazilian BBQ, the
quality meat, the friendly staff, tasty side dishes and most importantly the
all you can eat. So, we were quite
thrilled when Fogo reached out for us to taste their new spring menu items.
The menu featured a few items
including drinks, appetizers and meat.
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| From humble beginnings....who am I kidding |
Soon after we seated and grabbed verity of items from the market table, two
alcoholic beverages were brought to us with a (giant) shrimp cocktail:
Eulila, a red wine blend by the award-winning winemakers, Viña Vik, exclusive to Fogo. The wine was smooth with a fragrant aftertaste and paired well with both the meat and Market Table items. An enjoyable addition to the meal.
Eulila, a red wine blend by the award-winning winemakers, Viña Vik, exclusive to Fogo. The wine was smooth with a fragrant aftertaste and paired well with both the meat and Market Table items. An enjoyable addition to the meal.
Blood orange Manhattan, bourbon shaken with blood orange, topped with
citrus zest and served on the rock. It was refreshing in both taste and color.
If you have a taste for bourbon, give this drink a try.
Next,
we were introduced to some of the newest additions to their market table,
1
Carrot & Ginger Soup. At first site, the color and the aroma of soup caught my interest. Just stirring with the spoon, I could tell how rich and creamy the soup was and as I stirred the flavor of the herbs floated into my nose. One key ingredient of this soup is coconut milk, it not only added a creaminess to compliment the sweetness of the carrot but also united the flavors of the herbs,
Roasted cauliflower Salad. The texture of the cauliflower had just a bit of crunch and char with a hint of citrus and sweet flavor. This made it a great way to start your meal and a nice pair to the meats served.
Then came the spicy pork Linguica Sausage, a new addition to the meats served at Fogo. The sausages are placed on the skewer then roasted and packs a lot of flavor.
Carrot & Ginger Soup. At first site, the color and the aroma of soup caught my interest. Just stirring with the spoon, I could tell how rich and creamy the soup was and as I stirred the flavor of the herbs floated into my nose. One key ingredient of this soup is coconut milk, it not only added a creaminess to compliment the sweetness of the carrot but also united the flavors of the herbs,
Roasted cauliflower Salad. The texture of the cauliflower had just a bit of crunch and char with a hint of citrus and sweet flavor. This made it a great way to start your meal and a nice pair to the meats served.
Then came the spicy pork Linguica Sausage, a new addition to the meats served at Fogo. The sausages are placed on the skewer then roasted and packs a lot of flavor.
It is important to note while the new items were being introduced, the meats were coming to us non-stop. Garlic steak, signature ribeye, lamb chops (must get) and lamb steak (must try) and bacon wrapped…well if its bacon wrapped we always say yes please.
The meats were flavorful and juicy, and every bite was savored. We were so overwhelmed by the pace of meat service we had to flip the red tag quite a few times.
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| MUST TRY! |
We
finished the meal with Fogo’s newest dessert, Crème De Coconut. With sweet shredded coconut surrounded by smooth
coconut cream and top with rich but refreshing ice cream and some lime zest, I
could not have asked for a better way to end this meal.
If you love quality steak, fresh fruit and veges, delicious Brazilian dishes and all you can eat, you definitely want to try out Fogo this spring.
https://fogodechao.com/location/los-angeles/
If you love quality steak, fresh fruit and veges, delicious Brazilian dishes and all you can eat, you definitely want to try out Fogo this spring.
https://fogodechao.com/location/los-angeles/
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