Fogo de Chão – literally “fire on the ground” – describes the Brazilian gaucho’s method of cooking meat over an open fire. While Fogo de Chão restaurant doesn’t cook their food over a fire on the ground, they still make use of the concept by preparing all their meats on an open-flame grill. This process produces some of the most delicious dishes in the world. Dining at Fogo de Chão is truly a unique experience and one you will not soon forget. So come gather around the fire – gather at Fogo de Chão – for the best Brazilian dining in North America.
After a trip to South America, restaurateur Sam Silvio was smitten with the desire to open his own churrascaria and began drawing up plans to that end with fellow restaurateur and brother Nick Silvio. Em Chamas sprang from this endeavor and now stands ready to dazzle diners with a continuous procession of meats grilled and skewered gaucho style. For a churrascaria experience at home, the restaurant packs and ships many of its authentic meats to doorsteps throughout the country. Family grill masters can dress up backyard barbecues with the gourmet flavors of Certified Angus Beef Pichana steaks and signature Brazilian linguica, while family sword masters can play passadore with something other than a prized teddy bear, for a change.
At the restaurant, two-course excursions begin with a trip to the gourmet buffet bar, where visitors sift through more than 30 culinary presentations including Brazilian and American fare, seafood dishes, and salads. Once guests flip their table's coin to the "bring it" side, passadores begin dancing out with various cuts of wood-fired meat?including top sirloin stuffed with provolone, bacon-wrapped chicken, Brazilian pork sausage, and caramelized pit ham?which they hand carve according to each eater's specified knife angle. To indicate satiation, diners simply flip the coin over or rip their napkin into the shape of a stop sign.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
Salt-encrusted prime rib and a 10-ounce top sirloin, created from certified Angus beef hand-cut in house, depart the kitchen of Rumors Steakhouse daily to delight diner palates. Filet mignon can enter the dining room stag or accompanying crab legs or lobster. Sandwiches, entree salads, and four desserts round out Rumors Steakhouse's extensive menu, which diners can savor while sinking into the red leather seats surrounding the dining room's circular tables. Guests can also recline in a private dining area, a flat-screen-television-equipped lounge, or two outdoor patios boasting uninhibited amounts of oxygen.
Maker's Mark Bourbon House and Lounge serves up unique American cuisine. Low-fat and gluten-free options are featured on the menu as well. Maker's Mark Bourbon House and Lounge also provides alcohol, so diners don't have to worry about bringing their own bottle. Youngsters don't need to sit out a trip to Maker's Mark Bourbon House and Lounge — it's super family-friendly and perfect for little diners and their folks. Check out the brews and bites at happy hour, and kick back without spending a fortune. With plenty of room to go around, Maker's Mark Bourbon House and Lounge also offers a private area perfect for large groups. Sit outside when the weather is fine — Maker's Mark Bourbon House and Lounge has a lovely patio to enjoy a warm day. Free wifi is available as well.
Don't let your weekend plans get spoiled! Be sure to reserve a table if you're heading to the restaurant on a Friday or Saturday since it can get pretty crowded. Looking for something delicious to serve at your next party? Maker's Mark Bourbon House and Lounge also offers catering. For those in a rush, the restaurant lets you take your food to go.
Ample parking is available — the nearby lot is open to diners, as is valet, if preferred. For those who choose to find their own space, street parking is also an option.
Prices are a bit on the higher side, so this might be a good pick for a special night out. Breakfast, lunch, and dinner are all served at the restaurant, but reviewers rate the dinner menu the highest.
For many steakhouses, the art of preparing a tantalizing cut of meat begins in a professional kitchen. But Plaza III The Steakhouse reaches back further, choosing cuts of meat from its own facilities where it ages corn-fed beef inside specialized lockers. Once the cuts reach the restaurant, they are displayed tableside or via limousine motorcade for prospective diners before the chefs char grill chosen selections. To complete the flavor profile, patrons need only peruse a wine list of more than 700 bottles.
This meticulous process of cultivation and presentation embodies the award-winning steakhouse's sophisticated approach to mealtime. Its menu spans ribs, chops, and seafood in addition to Prime aged steaks, and appetizers such as the hand-chopped tenderloin tartare?a dish lauded by Gayot as a "classic rendition ? sprinkled with caviar."
Visitors bask in elegant dining rooms on two floors, which host live jazz and a dancing area on Saturday evenings. Parties of up to 64 guests can set up their fetes in private rooms, enjoying bacchanalias in the wine cellar and other intimate spaces such as the western-themed American Royal Room, which accommodates midsized gatherings.