Does Fogo de Chao Have the Best Premium Dry-Aged Beef Downtown?

Not to mention, mmmmm, that amazing Market Table of theirs

Fogo de Chao, the renowned Brazilian steakhouse chain with an outpost at 200 Congress Avenue, has only gotten better since it shifted locations this spring. But it wasn’t the change of place that improved an already exquisite dining experience, no.

Dry-aged, flame-kissed, perfectly sliced: Fogo de Chao brings the best of beef and more to your table

No, it’s mostly due to their newly debuted dry-aged meat cabinets allowing the restaurant to feature premium cuts that are dry-aged for a minimum of 42 days, creating the tender, juicy, melt-in-your-mouth flavors and textures you crave. And you do crave them, however they’re aged, in the most indulgent cuts of meat – from tomahawk steak, to Wagyu, to bone-in ribeye, and more – and that’s what you’ll sate your most ravenous appetite with among the upscale decor and shining cutlery.

Yes, this well-run place is a carnivore’s delight – that’s what its reputation is built on, after all. But Fogo de Chao’s more secret method of dining engagement may be their Market Table, a room-length spread of deliciousness that includes smoked salmon, candied black pepper bacon, baby kale & mango salad, miso black bean pasta, prosciutto, Calabrese salami, bleu cheese, manchego, roasted eggplant, roasted artichokes, marinated mushrooms, hearts of palm, bowls of feijoada, Malagueta peppers, jumbo asparagus, chickpeas, pineapple, dragonfruit, papaya, pomegranate, and much more.

You could even bring a vegan friend along and they’d be impressed.

And, mmmm, that Market Table just goes on and on with goodness …

Pro tip: Next time you’re in the city on a weekday, check out Fogo’s Market Table for lunch – get there early enough and it’s only $15 – and see if there’s anything its culinary equal at such an affordable price. Hell, you could make a plan to visit Downtown just to partake of that vast array of well-curated, fortifying noms and your time would be well spent.

So, see? Even in the epicenter of prime meatery, you don’t have to eat a perfectly prepared slice of beef at all, do you? No. But you will be there, and you’ll be surrounded by the finest examples of butchery and live-fire cooking, and so, yeah: Don’t blame us if you decide the Market Table is just the start of your well-deserved lunchtime reward.

And if you’re going to do that, citizen? Well. Probably best not to bypass the cocktails their skilled bartenders are concocting to provide a cool slaking of thirst and a sparkling of eye. YMMV, of course, but we (with our predilection for lime) personally recommend the caipirinha.

Oh, and remember: You can’t see the “n” at the end of the restaurant’s name, but it’s there in the speaking of it. Fogo de Chao. Fogo de Chao.

Yes, now you’ve got it.
And we reckon that you, like us, will be back for more.


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