Fogo de Chao
Let’s get ready to eat some meat and I mean more meat than you have ever seen in your life. We are at the hottest new steakhouse north of Boston. The place is called Fogo de Chao, it’s in Burlington right at the Burlington Mall. And this place is big. It is beautiful and it is beefy.
Fogo de Chao started in Brazil so this is completely authentic. And if you’ve ever had Brazilian barbecue before, you know what the experience is all about: lots of different types of meat, lots of salad, lots of deliciousness in every direction, but this place takes it to another level of luxury. Take a look around this restaurant. It is big and spacious with high ceilings, beautiful lighting, awesome bar, outdoor seating, indoor seating, and those skewers of meat are rotating on the grill right in front of your eyes.
Before the meat starts coming to you, you go to the market table. The biggest, boldest, most incredible salad bar you’ve ever seen in your life. Sure a lot of people go straight for a salad, I go straight for the deep fried candy spiced bacon. I just want a whole buffet full of this.
Now this medallion is like the golden ticket to the meat sweats, it starts by saying no thanks but when you’re ready to eat the meat. Yes, please.
Picanha: This is the most popular cut in Brazil right. And the most popular cut here at Fogo. Picanha is the premium sirloin. It has the fat cap on top and then it has tender juicy meat underneath a perfect combination of fat and flavor and tenderness. Want to come home with me? Have you ever seen steaks are beautiful in your life? Oh yeah. It’s like a combination of like a sirloin in a ribeye. You have all the flavor of a remark the tenderness of a sirloin just great.
So this is pork ribs on the bone. You just want to sit here and just knock off the bone. Like I’m a rabid dog.
Beef ribs. Who is this for Fred Flintstone? Wow, yeah, I want some of this. I don’t know about you, but I’m still starving. I can really go for some extra meat.
So here’s the famous Fogo de Chao lamb chop, double thick cut cooked perfectly you can just tell, smells nice. I’m officially either moving to Brazil, or Burlington. Even the chicken tastes crazy good. Meat number nine, bottom sirloin. They say it’s all you can eat. Is there a time limit? After eating so much beef and me cheese you know what I can really go for something light and refreshing like sausage. Look at that. Brazilian style. spicy sausage. Little bit of spice not too spicy
This is probably the most underrated part of the meal. The Brazilian style cheese bread. It’s like a popover but with a little bit of cheesiness to it. It is puffy and airy and crispy but it tastes really really good.
Alright cheese lovers, in America we might have mozzarella sticks but in Brazil here at Fogo de Chao they have grilled mozzarella. This is premium high quality mozzarella that they literally put on the skewer and they grill it so you have that nice crispiness on the exterior creaminess on the inside the drizzle it with a little bit of honey. I love a good steak and cheese, but I like cheese and then steak. Bring on the steak!
Bone in ribeye. This is just like an entire ribeye steak. You can go to a fancy steakhouse in Boston, get a ribeye steak, you just get that one entree, nothing on the side. Nothing else. It costs you just as much if not more than getting all of this stuff.
Now I know what they mean when they say meat sweats. I’m going to smell like beef for the next week.
If you want to spend a few extra bucks, you can get what they call an indulgent cut, including a 36 ounce Tomahawk for two. Now that’s a lot of meat. The first time in my life I’ve ever had a tomahawk steak as a dessert, this one dry aged for over 42 days. 41 days wouldn’t be enough 43 Way too much. 42 days. That’s the sweet spot baby.
Here it’s all about the variety. There’s a whole lot going on all kinds of neat, all kinds of salad, all kinds of drinks, and just all kinds of Brazilian style deliciousness only at Fogo de Chao.