Fogo de Chão has remodeled their DC location. We recently dined at the DC location and requested a few of Fogo’s official photos to share.
-JAY
-
14Feb
-
17Jun
-
- Flan is always a favorite!
-
- Keep the meat coming!
-
- Sausages!
-
- This pineapple infusion is made in-house over a two-month period. You can see the soaking pineapples at the bar. This was extremely delicious as a shot, and is not used as a mixer.
-
- Watermelon Fresca (Non-Alcoholic) – This refreshing Summer mocktail features fresh watermelon blended with pure cane sugar, lime and mint, and is served over crushed ice.
-
- We are always happy to eat feijoada, but sometimes when they fill the display, they scoop a decent amount a meat, and sometimes they don’t so it is too thin.
-
- The beef ribs were a favorite, especially with chimichurri sauce.
-
- Last season’s favorite is back this summer, the Ancient Grain Salad. See the recipe Below.
-
- Spring’s Spring Pea & Asaparagus Salad is back by popular request. See the below recipe.
-
- Another summer dish is the Watermelon Feta Salad.
-
- Here is the Spring Pea & Asparagus Salad recipe.
-
- Thanks for the Ancient Grain Salad recipe!
As always, Fogo de Chão’s seasonal dish additions are wonderful. It was nice of them to keep a couple of the Spring dishes when they made the Summer additions. We again recommend that they label the new additions, since some of them were not marked, and it would be nice to also somehow let people know that these are new seasonal dishes. Providing recipes for the current dishes (instead of or in addition to) last season’s dishes would be nice as well.As always, we were happy to eat tons of picanha, beef and pork ribs, ribeye, and top and bottom sirloin.
Summer additions:
Heirloom Tomato & Mozzarella Salad
Chickpea Salad
Watermelon & Feta Salad
Watermelon Fresca (non-alcoholic mocktail)
-JAY
-
-
08Apr
-
- Smoke & Honey
-
- Guava Do Sul
-
- Andean Punch
-
- Asparagus and Spring Pea Salad
-
- Ancient Grain Salad
-
- Feijoada
We recently visited Fogo De Chão’s Washington, DC location once again, and sampled both their new spring dishes and rodizio (selection of meats). The restaurant did an excellent job with the new seasonal dishes. Some of our favorite meats were the ribs, top and bottom sirloin, and sausages.
We enjoyed both of the spring salads. The Ancient Grain Salad is gluten-free recipe and features including quinoa, chia seeds, toasted kasha (buckwheat groats) and wild rice with diced apples, and pomegranate in a house-made citrus vinaigrette. The Asparagus and Spring Pea Salad features fresh asparagus, spring peas, arugula, goat cheese, lemon zest and herb vinaigrette, and is topped with fresh cracked pepper. This dish was listed as “Arugula Salad” on the salad bar, instead of “Asparagus and Spring Pea Salad.”
The Sweet Pea and Asparagus soup, is a nice creamy vegetarian soup made with sweet spring peas, asparagus and a blend of Parmesan, cream and fresh ground black pepper.
The three well-crafted seasonal drinks were the:
- Smoke & Honey – This smoky version of a classic sour features Monkey Shoulder Whisky, peaty Glenmorangie Original, honeyed ginger, and lemon.
- Guava Do Sul – This sparkling cocktail contains Belvedere Vodka, guava puree, fresh lemon, and La Marca Prosecco.
- Andean Punch – This non-alcoholic drink features fresh strawberries muddled with guava and mint, and topped with sparkling soda. We bet that the tasty and refreshing drink would be great with rum as well.
The service at Fogo was excellent as usual. We always enjoy our meals there.
-JAY
-
-
03May
Fogo de Chão recently invited us to a media event featuring their new bar and seasonal offerings, and of course, a variety of fire roasted meats! While our schedule didn’t allow us to arrive early enough to try the Southern Brazilian steakhouse’s new Bar Fogo – Happy Hour Menu offerings, Braised Beef Rib Sliders, Brazilian Empanadas (beef), and Garlic Shrimp, or seasonal options, Blackberry Arugula Salad, Lentil Quinoa Salad, and Carrot Ginger Soup, we did sample the Mango Habanero Caipirinha off the new menu, and Fogo’s classic, Passion Fruit Caipirinha.
We did arrive in time to sample the Rodizio (parade of fire roasted meats), sides, and dessert. Some of our favorite meats of the evening were the Picanha (prime part of the top sirloin), Beef Ancho (ribeye), Costela (beef ribs), Pork Sausages, and Baby Lamb Chops. The Pão de Queijo (cheese bread) and Flan were hits as well.
“Bar Fogo’s Happy Hour is available Monday through Friday from 4:30 to 6:30 p.m. and features new Happy Hour prices that everyone can appreciate – from $4 Brazilian Bites & Beers to $6 South American Wines and $8 Brazilian Inspired Cocktails.”
This was our first time at Fogo, and we will definitely be returning soon. We definitely need to try the empanadas and both the new Strawberry Hibiscus Caipirinha and Fogo Caipirinha.
Fogo’s nearby locations include Washington, DC, and a new addition to the area, Tysons.
-JAY
Editor’s Note:
Several of the included links contain actual recipes.
-
