Fogo de Chão Brazilian Steakhouse

"Wagyu NY Strip Our table was split. Some people opted for this Midtown steakhouse’s rodizio experience, while others were willing to forgo the promise of endless roasted meats in exchange for some Wagyu New York strip. The rodizio crew scoffed at paying twice as much for 20 ounces of steak, and they said it was “style over substance” when the servers carved the meat tableside, sprinkled salt from overhead, and presented it all on a sizzling salt block. When we all tasted the Wagyu, we immediately fell into agreement - this NY strip is the best thing here. That meat is so rich that 20-ounces seems like 40, and is better than anything you’ll get with the rodizio." - matt tervooren

"Fogo de Chão is an international chain, where you’ll find a $28 shrimp cocktail served in a massive Midtown space that feels like the set from a Michael Bay-directed Oceans 14. Now that we’ve gotten that out of the way—you should go to Fogo de Chão. Specifically, you should go with people who really like meat, and everyone should do the $75 churrasco experience. Once you sit down with a plate of feijoada and sides, round after round of filet mignon, pork and beef picanha, and a dozen other meats will arrive on spits ready to be sliced onto your plate, cooked to whatever doneness you prefer." - Neha Talreja, Matt Tervooren

"Fogo de Chão offers an all-you-can-eat rodizio service with a variety of meats. The picahna steak stands out with a serious salty char and a nicely rare interior." - Eater Staff

"Fogo de Chão is an international chain where you’ll find a $25 shrimp cocktail served in a massive Midtown space that feels like the set from a Michael Bay-directed Oceans 14. Now that we’ve gotten that out of the way - you should go to Fogo de Chão. Specifically, you should go with people who really like meat, and everyone should do the $70 churrasco experience. Once you sit down with a plate of feijoada and sides, round after round of filet mignon, pork and beef picanha, and a dozen other meats will arrive on spits ready to be sliced onto your plate, cooked to whatever doneness you prefer." - Matt Tervooren