Had I really known what to expect from a Brazilian steakhouse, I would have prepped better for my Fogo Del Mar dinner experience…like not eating for two days beforehand. I came hungry, but was using a coupon and really didn't have any idea what to expect. Boy was I pleasantly surprised! This has to be one of the best all-you-can-eat-meat-feeding-frenzies I've had in a long time, and the food was outstanding. Fogo Del Mar is, all-out, the best churrascaria (now that I even know what that is) I've ever had…ok…it's the first time I've ever had it, but dang…it was outstanding!

The staff is exceptionally friendly and very attentive, willing to engage in a conversation and happy to share their time and stories. I love the experience of eating and having a conversation, so to learn more about Brazil and the young talent working from there, it wasn't any wonder that I looked up and it was two and half hour dining extravaganza.

First off, although the buffet was loaded with really great appetizers and side dishes, the meat it now what I'll go back for and it was outstanding. The picanha (sirlion) was as flavorful as I've tasted anywhere, and everything else — the bacon-wrapped filet, the ribs, the sausages, the chicken, and even the skirt steak — was hot, charcoal-tinged, taste of lime and just excellent seasonings different for each meat. I've learned that it's the meat that makes or breaks a churrascaria, and these folks appear to have that base of the Brasilian food style lock solid.

The pao de queijo (cheese-stuffed mini bread rolls) were a first-time experience for me…and man could I get addicted to those little bit size nuggets…perfect — crunchy on the outside and warm'n'cheezy in the middle. The waiter explained how easy they are to make from a mix you can buy at any Brazilian food store, but I'm just drawing a blank on where there are any in town?

I did try most of the rest of the buffet, and I did find that I really liked the feijoada (black been stew with random pig parts) with all the trimmings available, like farofa, collard greens, and a dish with dried random pig parts. There was some other salad stuff, but other than the heart 'o' palm, crab salad, fresh lox, marinated mushrooms, roasted beets, salami, au gratin potatoes, some incredible Brazilian rice mix…I pretty much stayed away from anything that didn't come off a skewer.

The servers were very friendly and ready to engage in a conversation. I like when people love to tell about their home country and are passionate about sharing the common table experience.

I'm super happy to find a genuinely unique eating establishment and now that I know what great churrascaria is I'm definitely coming back to this joint. Highly recommend this place, especially if you need a protein loading session 🙂