There are way better steakhouses out there than Fogo De Chão - Review - Seattle - The Infatuation
"There’s always a line spilling into the hallways of Lincoln Square South outside Fogo De Chão, but it’s difficult to understand why. This Brazilian steakhouse is one of those places you’ve never been to, went to for prom many moons ago, or imagined as the kind of spot seemingly very important people have dinner. But Fogo De Chão is unremarkable. And even the promise of unlimited meat and sides can’t save the experience. First-timers get the full tutorial on how the salad bar works, when to use your tongs, and how to flip the little card that controls the meat traffic at your table. The salad bar, plopped in the middle of a sea of white tablecloths and proof of an unlimited chandelier budget, shines from afar. Up close, that buffet is more like a sad office potluck, though, with things like limp caprese, a fine elote salad, and a scattered mix of roasted veggies and fruit on ice, all nowhere near worth the price. The whole Churrasco experience is really more complicated than fun, too. Meat skewers arrive quickly, carried by servers who bark their offerings like scalpers outside a Knicks game. And although the choose-your-own-doneness sounds great in theory, it doesn't quite work. Sure, rare comes out rare. And well done comes out very well done. But anything in-between is usually half raw, half charred. The grandeur of the dining room outweighs the value of a meal here, and while it might work for a corporate dinner where no one’s really paying attention, or any party where ridiculous excess is the point, there are much better steakhouses out there. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Grilled Meats At some point, all the lamb, ribeye, and other cuts kind of just blend together. But the flank steak with a good amount of coarse salt on the outside stands out. And the pork belly (available only by request) arrives on a dainty little platter with honey to drizzle over the top—very oily, but tasty. Warm Pão De Queijo The complimentary Brazilian cheese bread course is stretchy, soft, and probably the best part of the meal here. photo credit: Kayla Sager-Riley Market Table Essentially on par with what Whole Foods or PCC offers. photo credit: Kayla Sager-Riley Garlic Mashed Potatoes These could use a little bit more salt and extra garlicky oomph, but they do the job that is required of starches when so much meat is around. photo credit: Kayla Sager-Riley Caramelized Bananas Overcooked and mushy. Just skip them." - Kayla Sager-Riley
