Bacon wrapped filet. Yes please. Folks from many countries including those from South America all hail the goodness that is Fogo. After all these years, it has yet to be beaten in Churasscaria's.
Lamb chops all the way! If you don't see the gaucho, ask for it and they'll bring some over cooked exactly the way you want it. You can request mint jelly too. YUM!
The Rump Roast is my second favorite meat at Fogo and is also their house specialty. They thinly slice it for you and once all three chunks have been sliced both sides, they take it back to the grill!
The salad bar is insane. Like, I would just post up at the salad bar if the meat wasn't so amazing. Speaking of which -- steak. Don't get full on the other stuff -- zero in on the steak.
The Bacon Wrapped Filet is my favorite item on the menu. It's filet mignon with well, bacon around it! Don't know what their process is but both the bacon and filet are tender yet a little crispy!
Cheese bread, heart of palm, salmon with green sauce, a small ceasar salad, lamb meat, and their house special is a must have. Have a cheesecake to go!!
Folks, if you love Fogo, you NEED to try Chama Gaucha down the street (east) on Westheimer. The food and seevice is better and it is much cheaper! Ran by former Fogo U.S. operation mgmt team.
This is the bacon wrapped filet from Chama Gaucha just a mile or so east of Fogo. They'll even ask how you'd want you filet cooked! Their filet mignon is also superior.
A authentic Brazilian steakhouse, salad bar, Brazilian side dishes, and award-winning wine list, 15 cuts of meat and offer you continuous tableside service.. The Gaucho Way of Preparing Meat.
The Fogo ParmesanPork is a unique trip for your taste buds. Crusted with tons of cheese, these little pork chops will surprise you. Like the pork ribs, they are sometimes too dry. Just return it.
Top Sirloin, Filet Mignon, Bottom Sirloin, Ribeye, & House Special! There is no more room for salad bar, bread, etc.... When going, have an early breakfast and late lunch. Give your stomach plenty of
These little pork sausages taste like breakfast sausages you find in Europe or South America. A soft little mashup with a little kick to it. Don't fill up on them but give them a try or two.
Don't fiddle with the bread they give you or the salad bar...just save your space for the MEAT!!!! This place has filet mignon, leg of lamb, parmesanporksirloin, and much more. So good.
This is what the Beef Ribs at the entry way look like table-side. Extremely loose and tender enough to be eaten without a knife. It's also the least seasoned of all their meats. Stuff it in the bread!
These Fred Flintstone looking displays at the restaurant entry are the "beef ribs" on the menu. This meat is similar to Texas brisket but with more subtle seasonings.
Ah yes, the infamous Fogo Bottom Sirloin! With its loose and marbled meat texture, you'll fall in love and wish you had a tortilla to wrap cross cut strips of meat into!
Must... not... fill up on bread. I give up as they're too damn tasty to pass up. This is one item though that Nelore on Montrose comes pretty damn close on.
Don't these "dry" Pork Ribs. Seasoned with lemon pepper, you'll be tempted to polish off the entire rack! Occasionally, they come out a little dry. Just tell your gaucho to bring out another rack.
It's easy to strategize your valuable stomach space and avoid this seemingly "plain" chicken leg. Don't! It is tender dark meat marinated with beer and grilled with a light salty edge. Try it!
This is a horrible sample photo of what is normally a golden red price of juicy chicken breast wrapped in bacon. You'll be astounded by how juicy a non-fried/baked piece of breast meat can be!
Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized in fire-roasting high-quality meats since 1979 utilizing the centuries-old Southern Brazilian cooking technique of churrasco.