Watch: How Fogo de Chão Serves Brazilian Steak for 1,000 People Nightly | Eater
"Founded in 1979 by two brothers in Porto Alegre, Brazil, this churrascaria popularized rodízio-style dining — a fixed-price format in which gaucho chefs circulate the dining room with skewered cuts of meat — and helped redefine Americans' idea of meat service as plentiful and served tableside. Working a shift in the gaucho chef uniform reveals the craft and physical labor involved: preparing and butchering various cuts, cooking them, and carving at the table, all delivered with theatrical, highly interactive service that many diners find unparalleled. While not the first Brazilian restaurant in the United States, the chain's rodízio approach transformed how patrons experience and think about eating meat." - Eater Video
