{"id":7573,"date":"2012-06-18T06:42:43","date_gmt":"2012-06-18T13:42:43","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=7573"},"modified":"2012-06-18T06:42:43","modified_gmt":"2012-06-18T13:42:43","slug":"dallas-tx-fogo-de-chao","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=7573","title":{"rendered":"Dallas, TX – Fogo de Chao"},"content":{"rendered":"

\"Fogo<\/a>Joe Tex might sing, \u201cI gaucho! Uh huh, uh huh, give it here!\u201d if he popped in Fogo de Chao, the Brazilian-style barbecue (churrascaria) on Belt Line, one of the bona-fide \u201crestaurant rows\u201d in Dallas.<\/p>\n

Fogo (which means \u201cfire\u201d in Portuguese) should have a sign I saw on a restaurant recently in Kansas: \u201cA Vegetarian\u2019s Nightmare,\u201d as Fogo is definitely a meat-lover\u2019s delight.<\/p>\n

Fogo was started by four brothers in Brazil, in the late 70s, and after achieving considerable success with several locations there, opened in Dallas in 1997.<\/p>\n

With a set price menu for both lunch and dinner ($24.50\/$38.50) you\u2019ll get to eat meat until the cows come home: filet, sirloin, lamb, chicken, ribs, pork, and YES! Linguica, that wonderful Portuguese sausage. True Brazilian barbecue is simply a hot open fire, with skewered meat slow roasted to your preferred degree of doneness, generally without any seasonings or marinade (except a dash of salt). If we were in South America, the quality of the beef would speak for itself. In Dallas the presentation is similar and the quality is wonderful, but for those looking for imported South American beef will have to look elsewhere \u2013 the economies of our Latin neighbors aren’t permitting much export these days.<\/p>\n

The drill here is simple, even for the first timer; gaucho-attired waiters prowl the room with long skewers of the different meats in one hand, and carving knives in the other. Diners indicate the state of their appetite by flipping over the coasters in front of them: Green means \u201cI want meat,\u201d and Red means \u201cI\u2019m resting.\u201d<\/p>\n

If you are in \u201cGreen mode,\u201d the waiter will slice off a portion onto your plate. Sides include fries made from the yucca root, fried banana, black beans and rice, creamy mashed potatoes, and small, irresistible rolls.<\/p>\n

That is, if you even have room for any of the mains or sides after grazing at the salad bar prior to dinner (included with dinner, but available separately at $19.50). In addition to the usual offerings, you\u2019ll have the opportunity to stuff yourself on carpaccio, prosciutto, salamis, smoked salmon, fresh mozzarella, shitake mushrooms, and grilled peppers in a variety of colors.<\/p>\n

Next time you are in \u201cmeat mode,\u201d and you find yourself in Dallas, Houston, Atlanta \u2026. And now Chicago\u2026.Forgo any other choice\u2026 ToGo Fogo.<\/p>\n

\"Fogo<\/a><\/p>\n

Fogo de Chao<\/p>\n","protected":false},"excerpt":{"rendered":"

Joe Tex might sing, \u201cI gaucho! Uh huh, uh huh, give it here!\u201d if he popped in Fogo de Chao, the Brazilian-style barbecue (churrascaria) on Belt Line, one of the bona-fide \u201crestaurant rows\u201d in Dallas. Fogo (which means \u201cfire\u201d in Portuguese) should have a sign I saw on a restaurant recently in Kansas: \u201cA Vegetarian\u2019s… Continue reading Dallas, TX – Fogo de Chao<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,34,35,26],"tags":[709,1136,3331],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/7573"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7573"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/7573\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7573"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}