Eating at Fogo de Chão but not sure which sides will pair best with your protein? Not to worry. We've got you covered.
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00:00Eating at Fogo de Chão but not sure which sides will pair best with your protein?
00:04Not to worry! We've got you covered.
00:07The first food item to grace your table at Fogo de Chão will likely be a bowl of pao de queijo.
00:12These fluffy cheese buns are a popular Brazilian snack that can be served at any time of day and
00:16with pretty much any type of food. They're pillowy, with just the right amount of chewiness, and are
00:21packed with cheesy goodness. Fogo de Chão makes them with sweet and sour yucca flour and parmesan
00:26The buns are baked in the oven until golden and typically arrive at the table still warm.
00:30Even better, they're gluten-free.
00:32It's always fun watching the pao de queijo blooming and going while I'm baking."
00:37It's not often that you hear people rave about the complementary bread at a steakhouse,
00:40but Fogo de Chão is not your typical spot. Many customers have commented on how the pao de queijo
00:45was a major highlight of the meal. Customers have called them insanely good and addictive.
00:50One reviewer said,
00:51The standout was the Brazilian cheese bread, incredibly chewy and delicious. Multiple
00:55rounds were a must. You can eat them on their own, use them to sop up sauce,
00:59or make mini sandwiches with the buns.
01:01Fogo de Chão made our list of the steakhouse chains with the best mashed potatoes thanks
01:05to its stellar rendition of the dish. The chain amps up the flavor of its mashed potatoes with
01:10drawn butter, roasted garlic, cracked pepper, and fresh chives. Customers use adjectives like
01:15creamy, garlicky, and to die for. They're an excellent complement to the meats, and as one
01:19reviewer said, sides like this balance out the meal. Just like the pao de queijo and many of
01:24the other side dishes on offer, the mashed potatoes are bottomless with the churrasco
01:28experience, so you can order as many servings as you like. That could get you into trouble,
01:32though. The only complaint that some people have about the potatoes is that they're so good,
01:36you may be tempted to load up on them right away.
01:38Please, I beg you, resist temptation."
01:41As one diner advised,
01:42Suggest eating them sparingly so you won't get too stuffed before the meat comes in.
01:47Feijoada is the national dish of Brazil, so of course Fogo de Chão offers a version of this
01:51traditional bean and meat stew.
01:53It is more than just a bean stew. It is a cultural rite of passage.
01:58There are many different variations of the dish across Brazil that incorporate black,
02:02red, or brown beans, and different types of meat like beef, pork, and trotters.
02:06Fogo de Chão makes its feijoada with black beans and sausage over white rice.
02:10The feijoada bar at Fogo de Chão is self-serve, so you can load up on as much as you like and
02:14top it with any of the condiments and garnishes on offer. The chain suggests topping it with fresh
02:18orange, farofa, and malagueta hot sauce. This is another side dish where you might
02:22want to practice some restraint, though, as it can be pretty filling.
02:25As one reviewer said,
02:26The feijoada at the salad bar was hearty and delicious,
02:29and if I wasn't holding out for more meat, I would have gotten more.
02:33The grilled cheese with honey isn't listed on the menu at every Fogo de Chão,
02:36but many diners say you can request it as a side dish or starter.
02:40You can also have it as a vegetarian main or even a dessert.
02:43If you want to show off your foreign language skills, ask for the queijo assado,
02:46as it's called in Portuguese.
02:48Hmm, delectable. Simply melts in your mouth.
02:52Fogo de Chão introduced the queijo assado in 2019, and it was an instant hit. The dish features
02:57firm koalha cheese grilled and drizzled with honey that is infused with malagueta peppers.
03:02The result is a beautiful combination of salty, sweet, and slightly spicy flavors.
03:07If you don't see it on the market table or menu, be sure to ask your server if they can
03:10bring some to the table. One diner described it as,
03:13"...a true standout by way of flavor diversity."
03:16Fogo de Chão's market table is essentially an all-you-can-eat salad bar, but don't expect the
03:20same old, limp lettuce leaves and anemic-looking tomatoes you find at so many others.
03:25We want to feed people. We want to feed you. We want to try this, try that,
03:29what do you think about this? And we do that with passion.
03:33The chain has a stellar lineup of classic salads and unique creations to choose from
03:36for those who want a little greenery with their meals. The seasonal salads are usually
03:40huge hits with diners for their interesting flavor combos and fresh ingredients that are
03:44at their peak. Regulars of Fogo de Chão love that the seasonal salads change a few times a year,
03:49so there's always something new and exciting to try at the market table.
03:52Past creations have included the pear and arugula salad with goat cheese and a balsamic glaze,
03:57and the crispy chickpea kale salad. If you have more traditional tastes,
04:00you can opt for the caesar salad or create your own with the veggies on offer.
04:04If you're craving just a salad, you can order the market table only,
04:07which is a great option for vegetarians or those who aren't in the mood for a full lineup
04:11of Fogo de Chão meats. Let's be honest, you're probably not going to Fogo de Chão for the
04:16vegetables. Sure, they make a great addition to the meal, but meat is the main focus here.
04:20We wouldn't judge you if you wanted to add some all-meat side dishes to your market table plate.
04:24One dish that diners go crazy for is the black pepper candied bacon. It's sweet,
04:29salty, meaty, crispy, and has just a hint of heat.
04:33The ingredients are pretty simple. It's just bacon coated with brown sugar,
04:39black pepper, and red pepper flakes. However, once it's in the oven, the magic starts to happen.
04:44The heat causes the sugars to caramelize, which creates a beautiful glaze that turns the bacon
04:48almost into a bark. It's the perfect brunch side dish, although you can find it at the
04:52market table during lunch and dinner as well. Pete Robbins of Half Past First Cast said,
04:56"[Fogo makes pepper-candied bacon that I would buy by the pound at any cost if I could.
05:00If you don't see it, ask for it."
05:03Brazil is home to a melting pot of cultures, each of which has influenced the country's food
05:07in some way. One dish that the Italians contributed to the culinary landscape is
05:11polenta. Fogo do Chão offers a crispy polenta side dish that is similar to thick-cut fries.
05:16Cornmeal and water are simmered in a pan until thick and then cooled in the refrigerator
05:20overnight. After it sets, the polenta is cut into pieces, pan-fried until crisp,
05:24and served hot with grated Parmesan cheese. The crunchiness of the fry-like sticks are a
05:28great match for succulent grilled meats. They're also perfect for dipping in the many sauces on
05:32offer. Many customers say the polenta is their go-to side dish. One diner raved,
05:37"[I had never had polenta fries, and they're my new favorite food."
05:40And another smitten patron said,
05:42"[As long as you aren't on keto, you must try their fried polenta. I have dreams about that stuff.]
05:47Sweet dishes aren't just for dessert at Fogo do Chão. Caramelized bananas are a popular side
05:52dish that many people eat alongside Fogo's grilled meats. The sweetness of the bananas
05:56helps cut through the richness and saltiness of the meat, as well as other creamy and crispy sides.
06:00The chain claims the bananas also help stimulate the palate throughout the meal. Of course,
06:04you can always save your caramelized bananas for last if you prefer to end your meal on a sweet
06:09note. Once again, there's nothing fancy about the preparation of this side dish. The bananas
06:13are simply sliced in half and sautéed in a pan with butter and brown sugar. Just before serving,
06:18they're sprinkled with cinnamon. Despite having only a few basic ingredients,
06:21the caramelized bananas make a big impression on diners.
06:24Simple yet complex and fully textured."
06:27One customer said,
06:28"[The bananas remind me of the bananas my mom would make when I was growing up."
06:32Another reviewer said the bananas were the highlight of the entire experience.
06:36With its all-you-can-eat meat concept, many people think Fogo do Chão is primarily a lunch
06:40or dinner spot. What you might not know is Fogo also does a pretty spectacular brunch.
06:45In fact, it's among the steakhouse chains that serve the best brunch in the country.
06:49You can opt for the meat-centric churrasco experience with full access to the market table,
06:53or order a la carte dishes like waffles, omelets, seafood, and steak.
06:56One brunch side dish that many say you shouldn't sleep on is the Bolo de Fuba.
07:00If you're a fan of coffee cake, Bolo de Fuba should be right up your alley. It's basically
07:04a Brazilian corn cake that's light but still moist, slightly crumbly, and sweet without being
07:09a sugar bomb. At Fogo, it's served with whipped caramelized banana cream, powdered sugar,
07:14and fresh berries. It works well as a brunch starter with coffee, a palate cleanser between
07:18dishes of steak and eggs, or as a sweet dish to end the meal. Some diners love it so much
07:23they've tried to replicate it at home.
07:25Before you dive into all those delicious meats at Fogo, you might want to whet your
07:28appetite with something light and flavorful. Soup is a great starter because it can wake
07:33up the taste buds without weighing you down too much. Saunter over to the market table,
07:36and you'll find a selection of soups made with fresh, seasonal ingredients.
07:40In the spring, that might be sweet pea and asparagus, while in the summer,
07:43it could be tomato and mozzarella. Fall and winter soups could include lentil or butternut squash.
07:49It's a lot to take in.
07:50There are a few Fogo de Chaux market table tips everyone should know. First,
07:53if your main goal is to pack in as much meat as you can, you need to take it easy on the
07:57heavy salad bar dishes, and that includes soups. If the appetizer is packed with dense veggies and
08:02grains, you may want to give it a skip. And if meat isn't your main focus, you can make a whole
08:06multi-course meal just out of the market table. You can have a hearty salad with soup on the side,
08:11create a veggie plate with sauces for dipping, and end with fresh tropical fruit.
08:15The market table is also great for creating DIY side dishes out of tasty charcuterie and
08:20antipasti offerings. What's the difference between charcuterie and antipasti? At Fogo
08:24de Chaux, the charcuterie selection typically consists of cured meats like prosciutto,
08:28salami, and chorizo, as well as cheeses, mustard, and pickles. The antipasti spread
08:33often includes marinated or roasted vegetables, like marinated mushrooms and roasted zucchini,
08:38eggplant, and artichokes. The key to creating a charcuterie and antipasti side dish at Fogo
08:42is to think about what would go best with your preferred grilled meats. Strong cheeses like
08:46blue cheese and gorgonzola can pair nicely with full-flavored red meat like picanha and New York
08:51strip. Roasted veggies can go well with chicken, while sweeter items like roasted peppers and fruit
08:56can pair well with pork. Don't be afraid to try new flavor combinations. After all, part of the
09:00fun at Fogo de Chaux is mixing and matching different foods. Grilled pineapple is a common
09:05side dish at many Brazilian steakhouses. The pineapple is typically coated in brown sugar,
09:10grilled, and dusted with cinnamon. It's a great side dish because the acidity and sweetness of
09:14the fruit counterbalance fatty cuts of meat like top sirloin and sausage. However, peruse the menu
09:19at Fogo de Chaux and you probably won't see grilled pineapple on there. If you're lucky,
09:23it might come out as a special side dish.
09:25That option is on the secret menu."
09:26Some diners say you can also get it via special request. One TripAdvisor reviewer said,
09:31"[The grilled pineapple was probably the best thing we had all night. Do not sleep on that.
09:35Warm pineapple with the cinnamon-sugar churro seasoning on top, it hit the spot perfectly."
09:40However, the reviewer also commented that the gauchos never came around with the pineapple,
09:44so they had to ask for it twice. Fortunately, the servers at Fogo de Chaux can be very accommodating.
09:49From what the few lucky patrons who have had it say,
09:51the grilled pineapple is definitely worth requesting.