Inner Harbor
Diner from Washington DC
So, if you re in the mood for a show rather than a good steak, then Fogo is the place for you. Lots of meat, to be sure, but if you want anything that isn t cooked medium or well done you won t find it here. Lambchops were well done, as were the filet and most ofpatagonia better sweater cables the other cuts. Cheaper cuts and sausages appeared at the table every few minutes, but the filet and lamb showed up but once during out meal. Many opatagonia adze jacket reviewf the cuts of meat were tough. They brought fried plantain, but like the steaks it was over done and cold. patagonia guide jacket buttons1Food quality was on a par with a decent suburban buffet. The waiter was less than helpful, and spent most of his time with us pushing bottles of wine. It s clear tpatagonia guide jacket buttons2hat thepatagonia wetsuits online uk wait staff was told to sell as much wine as possible. If you want a good steak, go next door to Cap Grille or to another American steakhouse. This place is just an expensive gimmick.
2 out of 2 found this review helpful
Diner from Northwest Arkansas
We have dined at Fogo in Dallas, DC, and Kansas City and always enjoyed the experience until this Fogo in Baltimore. While they were busy, we had dinner reservations at 5 pm. We arrived promptly and were seated quickly.
My wife and I really enjoy the selections on the salad bar. We like to share a plate and each of us takes a turn at going to the salad bar and returning. We shared two small plates.
The gauchos were very pushy in getting meat service. We wanted to enjoy the evening but felt very rushed. At more than 50/plate, we should have been allowed to take our time.
The obvious strength of this restaurant is the excessive quantities of meat. It is however a bit weak on the non meat salad bar side, and is really expensive even for a Brazilian Barbecue. If you are in the mood for meat, and money is not an issue they are not that bad, but I have traveled a lot and honestly there are better less expensive options for Brazilian Barbecue. Soft drinks are about $5 per 10 ounces no refills. Another weakness is lack of close parking, and the cost of parking. Expect to spend about $100 per person after tax, tip, and parking.
Diner from Baltimore
Wpatagonia drifter hiking shoe reviewe are Fogo veterans, and the low fee drew us in. $30 instead of $50, per person. The first thing we were hit with, was that the full menu was unavailable for the reduced fee. The best cuts of meat were withheld, which was something not advertised or disclosed.
What we had still was delicious as always, except that the large crowds made the salad bar seem picked over, the service slightly less than its customary level of attentive and the meat guys come around less frequently. That the swarms of strolling meat minstrels did not descend the second our coasters flipped to the green side may have been a blessing in disguise. We covisit the patagonia provisions website to purchase tsampa soupuld moderate our pace, enjoy the food more and enjoy eachwholesale patagonia garment bag bite while still hot.
We still love this place, and for $30 we were happy. Had we paid $50, we had experienced and would have expected a better overall experience.
Fogo has a winning formula that cannot be improved china patagonia guide jacketupon, other than economically. Much has been written and is known, so I will provide tips and concentrate on the less usual:
1. They offer bottled spring water but not tap water. Of course, they HAVE tap water. Gratuitous upsell; minor annoyance.
2. They bring starchy sides to help fill you up. Save your calories for the meats and salad bar. The smoked salmon ( nova ) on the salad bar is a rare treat.
3. The frenzied activities of the waiters creates a sense of eating urgency, and encourages quickly overeating to the point of a falspatagonia guide jacket buttons3e sense of being full. Take your time; keep the red side up and be choosy about your meat selections. Don t let them speed you out of there.
Hope this helps.
2 out of 2 found this review helpful
(12/12/2012) If you are a carnivore, this would be heaven: all you can eat varieties of delicious meat brought to you and carved tableside. The churrasco is a Portuguese and Spanish term referring to meat grilled over an open flame. At this churrascaria (steakhouse) the meats are prepared in the kitchen and gauchos (cowboys)/servers bring the the skewers around to you and carve as you request. You get a 2 sided red/green disc (green=bring it on and keep it coming, red=hold up I need to loosen the waistband). Fogpatagonia guide jacket buttons0o boasts 15 different preps of beef, pork, chicken and lamb (fewer during lunchtime). My faves: Beef Ancho (Ribeye), Costelo de Porco (Pork Ribs, great char, tender and easily separates from the bone), Linguica (Brazilian style Pork Sausage, spicy, juicpatagonia everlong review portable dvdy, snappy skin), Filet Mignon Wrapped in Bacon, Picanha (House Top Sirloin, the garlic seasoned version). Cordeiro (Leg of Lamb, mint and pepper crust) and Lombo (Parmesan crusted Pork Loin) were both a touch dry for my liking; I usually skip the chicken (who needs chicken when there s so many quadrupeds to be had?).
The salad and sides bar was built for eating with meat, many complementary, savory items to be had alongside your roast beast. I prefer those to the complimenpatagonia guide jacket buttonstary sides: garlic mashed potatoes (thick, starchy), carmelized bananas (oversweet), hot fried polenta (hardened crust). Great finds on the salad bar: Manchego, Parmagiano Reggiano (from a giant wheel), pickled cherry peppers, marinated red and yellow roasted bell peppers, Spanish green olives, chilled jumbo asparagus, brined hearts of palm, prosciutto, Italian salami, smoked salmon, sundried tomatoes, sherry marinated shiitake mushrooms. We split a Key Lime Pie for dessert (Key Lime Pie being, for some reason unknown to me, a steakpatagonia guide pants gifhouse staple): a perfect specimen, smooth, creamy, tart, not too sweet filling, in a crumbly graham cracker crust.
Place has an upscale, warm, dark wood interior. Location at the Inner Harbor and setup is ideal for power lunches, well heeled tourists, celebratory occasions, and large dining groups. Service is team based and frenetic (busboys, servers, floor managers, and gauchos swarming around you with hot skewered meat and butcher s knives), but prompt and accommodating. We know it s a chain, but it does what it does, really, really well, and it s a delicious bargain ($31.50 lunch/$52.50 dinner).
