And Chow we did……
Looking for a great place to enjoy Easter Brunch?
What to expect…..
Their varieties of beef are central to the local cuisine of Southern Brazil. It’s rare to find a home in Rio Grande do Sul without a custom grill called a churrasqueira built into the house. Their style of cooking is mostly about restraint – the beef is allowed to slowly cook with a subtle seasoning so the natural flavors have time to mature.
Robust meats are best enjoyed with garlic mashed potatoes and paired with a big Napa Cabernet like Silver Oak or one of their Chilean favorites, Don Melchor.
HOW TO FOGO
Each guest’s plate is a creation of his or her own, so feel free to mix your favorite meats, sides and selections from the Market Table as you wish. There’s no wrong way to enjoy Brazilian cuisine.
See full menu HERE.
Photos courtesy of Fogo de Chao.
Where Will we be next….
Fogo de chowing,