Chefs have a narrow window of time to deliver the highest-quality meat experience to diners: two minutes.
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There's also a healthy selection of bacon-wrapped goods for those who are really jonesing for some meat sweats.Ĩ) Get it while it's hot. The signature dish is actually picanha, the prime part of the top sirloin, though filet mignon follows close behind. That's in addition to the side-laden Market Table, and feijoada bar, which serves the traditional black bean stew from Brazil.ħ) Filet is not the most popular cut. Diners can choose from over 18 varieties of meat that is cooked over live fire and served on a skewer. And the more popular cuts are served by the most experienced chefs, which is a meaty ladder to climb to the top.Ħ) It's a real meat feast. That's some real multi-tasking and interacting with diners (something many chefs aren't interested in doing), which explains why there is at least a year of training involved. They work with fire, they butcher their own meat and then they cook and serve it tableside. He's since risen the ranks at Fogo, and is joining the SF team from the Las Vegas location.ĥ) The chefs are rockstars. SF's executive chef (aka Head Gaucho) Juliano Santos grew up on a farm in Rio Grande do Sul, which is where the first Fogo was founded, cooking with his family. They're both functional and incredibly sassy.Ĥ) The chefs are really from Brazil (mostly). Gauchos are cowboys in South America, and they are known for wearing Bambachos, the distinctive style of pants also worn by Fogo de Ch ã o chefs. That's right, your life is a lie.Ģ) The name means "fire in the earth." It refers to the traditional gaucho style of cooking in which large cuts of meat are roasted in a pit in the ground.ģ) The fancy pants worn by Fogo's chefs aren't just for fun. In fact, Fogo de Ch ão is actually pronounced "fo-go dee shown," not "fo-go dee chow" like you thought it was. Unless you speak Portugese, you're probably saying it wrong. So, here are ten things to know about SF's first Fogo de Ch ão:ġ) You're saying the name wrong. General Manager Ryan Metcalf told Eater that the restaurant has already been reserved for buy-outs, months in advance. Now, it's opening its first San Francisco location, and it's kind of a big deal for meat fans and Brazilians alike. The chain, which opened in S ã o Paulo in 1979, began as an homage to the gaucho style of cooking from two sets of brothers, who managed to translate their business into an international company that recently went public. However, the city center is a notable exception to that rule, which is how a restaurant with 29 locations in North America (and 11 more around the world) made it into the city limits. San Francisco has a complicated relationship with chains, often banishing them to the outer reaches of the city. I didn't ask them to make chicken special for me (who wants chicken when you have lamb and filet mignon?!), but they made TWO batches of lamb legs with just salt and it was awesome! I had more than enough to eat, but didn't feel disgusting like I would after a heavy carb binge.Tonight marks the opening of the Brazilian churrascaria (and chain) Fogo de Ch ão, a glossy, modern restaurant serving a rustic, old-school style of food. Anything they didn't know (like does the smoked salmon have sugar? it didn't!), they found out the answer right away.Īll of the servers seemed to know my requirements, but all were very subtle about it. This was really helpful because I wouldn't have had any idea about a lot of the cooked and marinated veggies (for instance, the beets had added sugar but the zucchini and string beans were just in olive oil salt and pepper). He made me feel completely comfortable asking, and even walked me through the salad bar to point out what I could have and what I couldn't.
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He was very knowledgable and immediately told me what I could have as is (the Picanha, filet mignon, rib eye, top sirloin, bottom sirloin and beef ribs), what they could modify for me by cooking in only sea salt (the lamb legs, the lamb chop and the chicken) and what I should avoid all together (the parmesan pork loin, the sausage and anything wrapped in bacon). I am happy to report that I was VERY happy with my dining experience at Fogo de Chao! (And proud of myself for sticking to my Whole30 despite strong thoughts of "it's a special occasion, would a little wine and a piece of chocolate one day really hurt?")Īnyways, I told our waiter about all of my dietary restrictions right away.