6300 N. Scottsdale Road
Scottsdale, AZ 85253
Phone: (480) 609-8866
Fogo de Chão is not for those faint of heart. With our tasting just five days after Thanksgiving, we considered it a good thing that a holiday centered on food helped us prepare for the meal we experienced at Fogo de Chão.
Greeted by the General Manager Evan Christopher, just one of the many people that let us know team service is part of the program, he explained the prix fixe menu and invited us to try a cocktail. We opted for an exploration of the Brazilian culture and accepted their signature drink – a Caipirinha made from sugarcane liquor, sugar and lime.
With drinks served, we were encouraged to start our culinary adventure at the salad bar. However, knowing many of us were virgin voyagers at Fogo de Chão, our server cautioned us not to fill up. The salad bar had an outstanding array of items you’d be hard pressed to find on any other bar bearing that name (30+ items in total including sun-dried tomatoes, hearts of palm, giant asparagus spears and more). And for many of us, we felt better that these items would help balance the main attraction at Fogo – the meat.
A traditional churrascaria (or barbecue), Fogo de Chão showcases 15 different cuts of seasoned meats sliced and served by authentic gaucho chefs. Wielding giant skewers of meat and sharp knives for portioning, these Brazilian-accented cowboys are the couriers of the flame-roasted beef, lamb, pork and chicken.
It is a parade of meat with the diners as key participants. Armed with two-sided cards, green for “go” and red for “stop,” we controlled the pace of the meal. We were also in control of the temperature of the meat – rare, medium rare, medium and medium well.
Our senses eventually returned, and we found ourselves eager to identify the meats we enjoyed the most. We each had our favorites – the filet mignon, served with or without bacon; lamb chops; lombo, the tender filets of pork loin encrusted with parmesan cheese; pork sausage; and the signature Brazilian cut of beef the picanha, the prime part of the sirloin. For all its abundance, there is a skillful delicacy to what they do. The gauchos carve the meats in tasting portions where you really can have as little or as much as you like.
Fogo doesn’t skimp on the sides either with limitless helpings of mashed potatoes, fried polenta, caramelized bananas, black beans and rice. And then there’s the Brazilian cheese bread. Posing as average dinner rolls, the pão de quiejo are nothing of the sort. They are delectable puffs of cheesy heaven that nobody left untouched.
And as if all of that wasn’t enough, Evan spoiled us even further with a stupefying sampling of desserts. Flan, Crème Brule, Key Lime Pie, Molten Chocolate Cake, and Turtle Cheesecake were all presented to share. However, each of us received our own Fogo signature dessert, which was the favorite of the group. The Papaya Cream is a perfect meal topper with a light combination of fresh Brazilian papayas with vanilla ice cream and black currant liqueur. Evan shared with us that papaya has some digestive properties, and after all of our indulging we were in need of it!
Thank you, Evan and Fogo de Chão, for an amazing experience!
Other Tidbits
- Our party of 10 had a great time and it seems as though the more is the merrier at Fogo de Chão. The family style sides and ease in ordering make this a great destination for large groups.
- If a Caipirinha isn’t your thing, check out their award-winning wine list with hundreds of options to fit any price range, in particular an excellent selection of Chilean and Argentine wines.
- The gauchos at Fogo are the real deal – having to train for three years before earning a position with the company.