Fogo de Chão, Washington, D.C.

The name “Fogo de Chão” translates to “fire on the ground,” referring to the traditional method of cooking utilizing an open fire. This tradition was used by gauchos, the South American equivalent of the American cowboy and commonly refers to the people from the Brazilian state of Rio Grande do Sul. In 1979, the Coser and Ongaratto brothers introduced their culinary pasttime to the world, opening Fogo de Chão’s first location in the Rio Grande countryside and quickly expanding to America.

A group of friends and I arrived at the Washington D.C., location for our 8 p.m.reservation. Upon arrival the restaurant and bar seemed pretty busy, and we were told there would be a 15-minute wait before a table would be ready for us. We picked up a drink at the crowded bar as we admired the elegant but lively dining room. Servers were zipping around tables, carrying swords with steaming hunks of meat of all varieties.

After a short wait, we were directed to our table and given an introduction to the restaurant. Our server was informative, explaining the traditional gaucho serving style of the restaurant. There is no menu at this establishment, instead servers offer various cuts through the night, letting diners control the pace of the experience with a red and green card to signal for more food. For our drink order, my Brazilian friend recommended a Caipirinha, Brazil’s national cocktail made up of cachaça (sugar cane liquor), lime and sugar. The bartender poured us a healthy serving of cachaça, though not so strong as to overpower the kick of the lime.

Before hunkering in for our carnivorous adventure, we made our way to Fogo’s impressive salad bar. There are more than 30 items available, ranging from asparagus to artichokes to fresh fruit and cheese. There is a salad-bar-only option at Fogo de Chão, so vegetarian patrons are sure to be satisfied coming here. It can be easy to forget about the main course and fill up on salad, so be careful to watch your plate. As we munched on our appetizer, our server came back with our complimentary side dishes of polenta, garlic mashed potatoes, cheese bread, and the fan favorite, fried plantains, which I couldn’t help but devour at the expense of real estate in my stomach.

The show really starts after your salad plate is cleared. A torrent of servers descends upon your table, offering slices of meat ranging from slow-roasted pork ribs to herb-encrusted sausage to bacon-wrapped chicken. Many of the servers hail from Brazil, and are extremely helpful in the process, asking what types of cuts and flavors you like. There is also an extensive wine list that features a number of pairings from South America, though my friends and I decided to stick with another round of Caipirinhas.

My favorite cut, the prime choice of most Fogo patrons, has to be the picanha, a prime sirloin flavored with garlic and salt. I have to give it up to our server, he immediately came to us with a fresh sword, offering us the coveted top slice, where you get a full side covered in garlic and salt. By the end of the meal we were so full, desert was not an option. Instead we opted for a double-shot espresso, a flavorful pick-me-up to help fight the “itis.”

As we sluggishly made our way out the restaurant, I reflected on Fogo’s wonderful dining experience and made plans to check out their location in my hometown of Philadelphia. For meat lovers everywhere, Fogo de Chão is a must-see for an authentic gaucho experience.