This popular, beef-intensive all-you-can-eat restaurant is especially popular with larger groups of seriously hungry diners.
– the meat-mad Brazilian churrascaria chain – incinerates the contention that our diets have shifted from animal protein to plant-based everything.
The original branches of Fogo de Chão are in Brazil – three locations in São Paulo, one in Porto Alegre. In 1997, the first North American Fogo opened in Dallas, followed by branches in Houston, Atlanta, Chicago and throughout Southern California – first in Beverly Hills, followed by Downtown Los Angeles, El Segundo, Irvine, San Diego and now Pasadena, with another branch coming soon to Woodland Hills.
They move the skewers constantly, so they’re always at the best temperature. It’s like playing a piano, or leading an orchestra – their hands never stop moving. They understand sinew, muscle and flesh. And they appreciate how much of the flavor comes from the mesquite, from the smoke. They are masters of meat!
What they’re slicing are 17 cuts of meat, each served on a skewer, each carved not just table-side, but over your plate on the table. In Brazil, I’m told, they like their meat rarer than in the U.S. They also like their meat saltier. If there’s more salt, there’s less blood; it changes the texture, so the meat is juicier in the States. And some people just want the crust, the crunch. The cooking makes for very crusty meat.
Fogo de Chão in Pasadena is definitely a “special occasion” restaurant, says Merrill Shindler – even if the special occasion is simply getting out to enjoy delicious Brazilian barbecue for lunch, brunch or dinner.
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