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| - I have been to Fogo De Chão several times. You may have been saying the name like it sounds, however a waiter mentioned the last word has a nasal pronunciation like "choum." Once you get past the name, and the front door, with the rotating fire pit of meat, you'll immediately notice several distinctive areas.
Starting from the left, are several rooms for meetings or larger parties. These rooms come equipped with a projector, WiFi & a computer. The manager told me while on a tour, that the spaces can be reserved for no additional cost for up to 200 people. There is no down payment or reservation fee either to reserve a meeting room. There are also no cancellation fees. They just want you to have the best group dinner experience possible. The manager was seen taking others on tours around the restaurant. So if you want one, just ask your waiter.
In the middle of the restaurant, just past the host desk, is the salad bar. The salad bar includes special fresh cheeses, chicken salads, slicked smoked salmon, sliced prosciutto, spinach and fancy lettuce, along with many other options. I have only tasted fresh product from the salad bar. The only downside of such a great selection, is that the specially prepared meat is actually what you come to the restaurant for.
Then, slightly behind the host desk is the wine room. There are bottles of wine ranging from $20 to several hundred & beyond. The latest $65 Cabernet Clos Du Val I had was a good choice & recommended by my waiter.
Finally, towards the right of the restaurant is the bar area. It comes complete with several tables for smaller groups to enjoy beverages. This is a good option for people staying in the near by hotel & office complex, to come and enjoy a relaxing atmosphere, in an international setting.
Once you are seated, they offer many side dishes and sauces to compliment the meal including; rice, black beans in sauce, chimichurri sauce, small cheese breads that are tasty right out of the oven, sweet bananas and a few squares of fried polenta. Individually, they are tasty, but again detract from the main idea of the restaurant, which is the meat.
There are more than a half a dozen meats that will be traveling around on long skewers. These skewers are expertly controlled by executive chefs who individually prepare & cook the meat in the back, on a rotating fire, of about 1,000 degrees. The meat cooks in about three to four minutes, that would normally take about 25 minutes in a normal restaurant. The meat is delivered and carved table-side when you flip your meat card over from red to green. Think of a stoplight. Green means yes please and red means hold up.
My favorite meats are the fillet minion, filet minion wrapped in bacon, chicken legs and chicken wrapped in bacon. The chicken is prepared with a beer and cognac sauce, which leaves it crispy and flavorful. The rest of the meats are simply prepared with sea salt. There is a pork that's prepared with parmesan cheese that I did not try, but my table mates said was delicious. After asking around, the parmesan pork is a favorite of the staff.
If you want to try out the restaurant before paying the dinner price, visit during lunch. The menu is the same, just at a reduced rate and for $26, it's a good value. I received a discount on the meal from management. The wine, desserts and remainder of the bill was paid for by my guest. The restaurant is a few blocks East, from the Las Vegas Strip on Flamingo, inside of the Howard Hughes office park, next to the Residence Inn.
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