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Message
re: Who's going to try Fogo de Chao?
Posted on 1/20/16 at 9:19 am to BugAC
Posted on 1/20/16 at 9:19 am to BugAC
I've been there.
Barfed in the parking lot of TdB once. Luckily, it was only the last bowl of lobster bisque I had on my way out.
Good times.
FdC may result in something similar. Looking forward to it.
Barfed in the parking lot of TdB once. Luckily, it was only the last bowl of lobster bisque I had on my way out.
Good times.
FdC may result in something similar. Looking forward to it.
0
Posted on 1/20/16 at 9:27 am to Large Farva
quote:
So far zero reviews.
I'm waiting to hear from TigerWise.
Or glassman.
Then I'll know it's safe.
Posted on 1/20/16 at 9:41 am to BRgetthenet
quote:
I'm guessing they wanna try to dethrone La Boca, which probably won't happen.
TOTALLY different things. Fogo is like a much better version of Texas de Brazil. It's not a made to order steakhouse.
When I lived in NOLA La Boca was my favorite. Now I live in Houston and I do like FDC. But they are very different.
Posted on 1/20/16 at 10:00 am to mule74
Thanks.
Like I said, bus is going with the baws.
That'll be a review we can trust.
Like I said, bus is going with the baws.
That'll be a review we can trust.
Posted on 1/20/16 at 10:37 am to bdevill
The parmesan pork is the best, hold out for it
Posted on 1/20/16 at 11:49 am to VOR
I went last Wednesday. It was absolutely delicious, and the service was great as well.
We stuck strictly to beef and lamb. We had a few bites off of the market table (loved the basil dressing), but saved our stomach space.
Our favorites were the filet mignon, garlic beef, and of course the picanha. The lamb chops were awesome as well, though I had to get served three times before I finally got some that were medium rare.
My only complaint is that we felt that the tables were too close together. What also contributed to our feelings on this is that we were seated right next to the server station and the POS system, so we had servers standing right next to our table the entire night. There was zero opportunity to have any kind of personal conversation. They should space out the tables more, and completely remove the two top in the middle of the floor next to the stations.
Sign up for their eClub, and receive a $25 off coupon good for lunch or dinner, Monday-Friday.
We stuck strictly to beef and lamb. We had a few bites off of the market table (loved the basil dressing), but saved our stomach space.
Our favorites were the filet mignon, garlic beef, and of course the picanha. The lamb chops were awesome as well, though I had to get served three times before I finally got some that were medium rare.
My only complaint is that we felt that the tables were too close together. What also contributed to our feelings on this is that we were seated right next to the server station and the POS system, so we had servers standing right next to our table the entire night. There was zero opportunity to have any kind of personal conversation. They should space out the tables more, and completely remove the two top in the middle of the floor next to the stations.
Sign up for their eClub, and receive a $25 off coupon good for lunch or dinner, Monday-Friday.
Posted on 1/20/16 at 1:13 pm to nikinik
quote:sounds good. this will be my exact strategy
We stuck strictly to beef and lamb. We had a few bites off of the market table (loved the basil dressing), but saved our stomach space.
Posted on 1/20/16 at 1:44 pm to nikinik
How does it compare to Texas de Brazil in Baton Rouge?
Posted on 1/20/16 at 1:58 pm to LSUTIGERTAILG8ER
Same concept, but higher quality apparently.
Posted on 1/20/16 at 3:43 pm to nikinik
Went several times to the FDC when I lived in Houston. Loved it. Glad to hear the new one in NOLA is just as good. Hoping to get out there next month sometime.
As far the table comment, make sure you tell the management. It just opened and those are the things you can't be sure of until you have actual customers in house. They may be trying to shove too many tables in there.
As far the table comment, make sure you tell the management. It just opened and those are the things you can't be sure of until you have actual customers in house. They may be trying to shove too many tables in there.
Posted on 1/20/16 at 3:53 pm to The Egg
Agreed. It's the best
Posted on 1/22/16 at 5:49 pm to LSUFanHouston
I'm hearing good things from reputable sources.
The verdict is in.
The verdict is in.
Posted on 1/22/16 at 9:13 pm to bdevill
quote:
Fogo de Chao is by far the best of these types of places.
Damning it with faint praise, are you?
Like saying it is the best of the worst, the cream of the crap.
Posted on 1/22/16 at 11:25 pm to ruzil
We have a good review coming.
Don't worry about what that nerd said.
Don't worry about what that nerd said.
Posted on 1/24/16 at 9:41 pm to BRgetthenet
So I went to Fogo on Friday afternoon. I think I certainly got value for my $33. I sat at 1:40pm and finished around 330pm. I estimate that I ate between 3-4 lbs of meat. (#Gainz) They seem to deliberately bring the meats around slowly at first, but started to bring them more regularly after we were sitting for a while. I stuck to beef and lamb, and declined any chicken or pork option. I think I had 6 or 7 lamb chops and several portions of the picanha, flap steak, and filet mignon.
I didn't get pics of all the different cuts, and these certainly aren't the nicest looking pics but I snapped a few as I was eating.
I follow a ketogenic/low-carb style of eating, and I had fasted about 16 hours before this meal, so it was right up alley for high fat, high protein. I'll certainly be back. In comparisons to Texas de Brazil in BR, it seems like TdB had more options on the salad bar, including the lobster bisque. But I think the meats at Fogo tasted better than TdB meats.
Indeed it is. Upon seating they tell us to check out the market/salad bar thing and let them know when we're ready for meat service. I set the tone early and said bring the meat, and the medallion stayed green for the duration.
Server with a leg of lamb: In general, they were mindful of your desired doneness level of meat. I told the guys I'd take med-rare or medium all day, but if you asked for more done, they'd bring it to you.
They tried to tempt us with carb fillers, but these remained untouched.
Lamb chop, garlic sirloin, filet mignon
Picanha, their signature steak - prime top sirloin. This was really good
Leg of lamb - so so, bottom sirloin / flap steak - this is one of my favorites
A piece of beef short rib, some alcatra sirloin and another lamb chop
They close down at 3 and then re-open at 4 for dinner service. The staff gets a break and most of them hit the salad bar to eat lunch, but I was still going and they continued to bring me some meat.
They seem to deliberately bring the meats around slowly at first, but started to bring them more regularly after we were sitting for a while. I stuck to beef and lamb, and declined any chicken or pork option. I think I had 6 or 7 lamb chops and several portions of the picanha, flap steak, and filet mignon. I didn't get pics of all the different cuts, and these certainly aren't the nicest looking pics but I snapped a few as I was eating.
I follow a ketogenic/low-carb style of eating, and I had fasted about 16 hours before this meal, so it was right up alley for high fat, high protein. I'll certainly be back. In comparisons to Texas de Brazil in BR, it seems like TdB had more options on the salad bar, including the lobster bisque. But I think the meats at Fogo tasted better than TdB meats.
quote:
I think it's a medallion on the table that you flip over.
Indeed it is. Upon seating they tell us to check out the market/salad bar thing and let them know when we're ready for meat service. I set the tone early and said bring the meat, and the medallion stayed green for the duration.
Server with a leg of lamb: In general, they were mindful of your desired doneness level of meat. I told the guys I'd take med-rare or medium all day, but if you asked for more done, they'd bring it to you.
They tried to tempt us with carb fillers, but these remained untouched.
Lamb chop, garlic sirloin, filet mignon
Picanha, their signature steak - prime top sirloin. This was really good
Leg of lamb - so so, bottom sirloin / flap steak - this is one of my favorites
A piece of beef short rib, some alcatra sirloin and another lamb chop
They close down at 3 and then re-open at 4 for dinner service. The staff gets a break and most of them hit the salad bar to eat lunch, but I was still going and they continued to bring me some meat.
This post was edited on 1/24/16 at 9:50 pm
Posted on 1/24/16 at 9:44 pm to busbeepbeep
This post was edited on 1/24/16 at 9:46 pm
Posted on 1/24/16 at 10:01 pm to BRgetthenet
Moved to Houston recently and went to FDC for the first time last week. Easily breaks top 3 restaurant experiences I've ever had.
Posted on 1/24/16 at 10:13 pm to Mufassa
You must have gotten lupita as your waitress baw.
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