{"id":654,"date":"2016-12-08T02:59:50","date_gmt":"2016-12-08T02:59:50","guid":{"rendered":"http:\/\/words.deviating.net\/?p=654"},"modified":"2017-02-22T22:41:27","modified_gmt":"2017-02-22T22:41:27","slug":"why-i-love-fogo-de-chao-and-why-pretenders-to-the-throne-dont-always-measure-up","status":"publish","type":"post","link":"https:\/\/words.deviating.net\/?p=654","title":{"rendered":"Why I love Fogo de Ch\u00e3o, and why pretenders to the throne don’t always measure up!"},"content":{"rendered":"

I was invited some time ago to dine at “churrascaria” by an associate. \u00a0I put the term in quotes because it is often mis-applied, or at the very least misunderstood. \u00a0So let me begin with a clarification for those who have heard two related, but distinct, restaurant terms muddled in the past…<\/p>\n

Churrascaria<\/strong> – a “churrasqueira” is a style of BBQ grill used in the preparation of food (typically meats and other proteins) in South America… particularly in southern Brazil, which has a vibrant and venerable ranching culture. \u00a0A\u00a0churrascaria is an eatery that caters to serving this style of meat. \u00a0In high-tone establishments of this nature, such as Fogo de\u00a0Ch\u00e3o, the service is often performed by wait staff who dress in an homage to the “gaucho” rancher folk of southern Brasil. \u00a0That service, in an of itself however, is not requiste for an eatery to be a\u00a0churrascaria. \u00a0See below…<\/p>\n

Rod\u00edzio<\/strong> – when “gaucho” waiters proceed about an establishment offering meat (typically presented and served by means of swords) this is “rod\u00edzio” style dining. \u00a0Typically offered in an all-you-can eat fashion (many rod\u00edzio establishments utilize small cards with red and green opposing sides so that diners can indicate if they are ready for an additional helping) this is often what most consumers are thinking about when someone suggests dining at a “churrascaria.”<\/p>\n

So, in a nutshell…\u00a0churrascaria is a style of food preparation<\/em>, rod\u00edzio is a style of food service<\/em>.<\/p>\n

And, of course, some establishments (particularly outside of South America) are often both. \u00a0In the United States in particular, it’s sometimes difficult to find a “Brazilian grill” (a.k.a.\u00a0churrascaria) that is\u00a0not<\/em> a sit-down affair serviced by gauchos. \u00a0It is possible, however. \u00a0For a more economical evening, many patrons like to enjoy\u00a0churrascaria food prepared and offered up cafeteria-style. \u00a0The\u00a0Picanha Brazilian Grill in Philadelphia is such an establishment… where patrons order and are served at a walk-up counter and they pay by the pound. \u00a0(A philly.com article by a food reviewer still managed to confuse the terms there, with the author referencing the smell of “rod\u00edzio” meat being prepared on skewers. \u00a0If said meat were not merely\u00a0cooked on\u00a0<\/em>but were also\u00a0served<\/em>\u00a0on<\/em> those same skewers, table-side, then that would be a\u00a0rod\u00edzio. \u00a0But that’s not the case at the\u00a0Picanha Grill in the northeast region of the City of Brotherly Love.)<\/p>\n

Fogo de\u00a0Ch\u00e3o is both. \u00a0They cook\u00a0<\/em>Brazilian\u00a0BBQ-grilled meats over a traditional field setup as would have been common in the pastures down south (“fogo de ch\u00e3o” literally means “fire on the floor”) … making them a\u00a0churrascaria. \u00a0And then they serve<\/em> this food by means of gaucho-style waiters who zip about offering said meat via the very same swords … making them also a\u00a0rod\u00edzio establishment.<\/p>\n

Fogo is not the only place out there that serves\u00a0churrascaria meat in\u00a0rod\u00edzio style. \u00a0But, I submit, they happen to be the best. \u00a0Thus we return to the above anecdote… wherein I was invited to a “churrascaria” by an associate. \u00a0I presumed (since we were in a big city) that it might have been\u00a0Fogo de\u00a0Ch\u00e3o, but I didn’t get my hopes 100% up. \u00a0I was right to be cautious. \u00a0We were slated to dine at Chima.<\/p>\n

Chima is a fine enough place, but it is also an exemplar of the very typical problem in the restaurant world wherein establishments attempting to compete with\u00a0Fogo de\u00a0Ch\u00e3o miss the mark, often badly. \u00a0Pretenders to the crown, as it were, make the incorrect assumption that all Fogo patrons are seeking is south american\u00a0meat\u00a0served on swords. \u00a0After all, isn’t that what I was going on and on about above? \u00a0Well, yes and no.<\/p>\n

Fogo de\u00a0Ch\u00e3o is a\u00a0churrascaria. \u00a0Fogo de\u00a0Ch\u00e3o\u00a0brings the\u00a0food around\u00a0rod\u00edzio-style. \u00a0But, and here’s the real kicker,\u00a0Fogo de\u00a0Ch\u00e3o is also a high-tone establishment with super stellar service<\/em>. \u00a0You literally get a 4 or higher Zagat-rated experience across the board. \u00a0It is fine dining, not just a gimmick.<\/p>\n

Allow me to relate some notes about our experience at Chima…<\/p>\n