Craig LaBan pounds Chima’s oversalted, over-cooked all you can eat Brazilian meats.

The garlic-rubbed top sirloin, meanwhile, was embalmed in a puree of allium so thick it sizzled like pungent white foam on the meat and curled my nose hairs before taking a bite. When we did, it was so wrong all four of us at the table spit it out simultaneously – including a neighbor who eats raw garlic daily for pleasure. This was the single worst morsel of food I’ve tried to eat all year.

No Bells

Chima [Philadelphia Inquirer]
Chima [Official Site]

Chima, the Brazilian steakhouse at 20th and JFK opens this evening. Sign up for their Preferred Diner program and get a Two for One Dinner coupon, that’s a $48.50 value.

The PhillyFoodGuys head to the Northeast for some Brazilian Steak at Picanha Brazlian Grill and they even do a podcast of the good time.

Picanha Brazilian Grill was a fun and unique twist on Bar-B-Que that everyone will like. Situated on the corner of Castor Ave. and Hellerman Street, this churrascaria offers a variety of grilled meats with a unique flair. Served tableside, the meats are presented while still on the cooking skewer and cut directly onto the plate. So if you enjoy an interesting floor show with some really good food, you’ll love Picanha Brazilian Grill.

Brazilian BBQ in the Northeast: Meat-a-licious Picanha [PhillyFoodGuys]

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Perhaps Craig LaBan’s review of Fogo de Chão has stoked your interest in trying out Philadelphia’s less flashy Brazilian churrasco, Picanha. The Northeast Philadelphia restaurant is not the same experience as Fogo but just read what LaBan said last March about the meat at Picanha.

Queiroz, who slathers each skewer in more rock salt before replacing it on the grill, will slice meats rare on special request – but the well side of medium seems to be his default. Interestingly, it didn’t matter much, as every morsel, seasoned with little more than salt and the scent of the carvao, painted my mouth with such beefy essence that I could taste it in my sleep.

Picanha Brazilian Grill [Philadelphia Inquirer]
Fogo de Chão [Philadelphia Inquirer]

Craig LaBan takes it all in at Fogo de Chão and despite maddeningly inconsistent meat dishes, the show is what makes it worth the visit.

And the unfailing charm of those gauchos, who slice their meats with tableside theatricality in an elegant room that few local restaurants can match, is ultimately what saves this newcomer from falling back into the one-bell fire.

Fogo de Chão (which means “Fire of the Ground” or “Campfire”) has a number of flaws – including a gas grill that gives its meats noticeably less flavor than traditional charcoal flames.

But the fun factor here is undeniable, and it is definitely worth a visit. I’d choose lunch if given a choice, as it is nearly half the price of dinner ($24.50 compared with $44.50) for the same selection of all-you-can eat meats and salad bar. Though with pounds of beef in your belly, you’d best plan a midday nap instead of going back to work.

Two Bells – Very Good

Fogo de Chão [Philadelphia Inquirer]
Fogo de Chão [Official Site]

Sunday Craig LaBan will be reviewing the meat lovers paradise of Fogo de Chão.

Kirsten Henri visits Fogo de Chão and finds the Brazilian Steakhouse is playing it safe. But that doesn’t mean that the chain isn’t worthwhile.

Quite the contrary. It’s good, it’s fun and it’s a handsome spot to dine. It’s all high ceilings, rich walnut browns and tall, gilt columns, and rows of wine stacked behind glass. It’s an appealing renovation of the historic former headquarters of jeweler J.E. Caldwell’s.

It’s also a fine alternative to any of the other chain steakhouses in town because, despite its exotic Portuguese name, the food is about as adventurous as dining at the Palm. It’s the old steakhouse formula: big meat, big red wine in a big macho setting. The only challenge you’ll find here is pronouncing Fogo de Chão properly.

Welcome to the Flesh-a-Dome [Philadelphia Weekly]
Fogo de Chão [Official Site]

A.D. Amorosi explains the game of eating at Fogo de Chão.

So what makes Fogo special? It serves 15 cuts of meat, including filet mignon, prime rib, lamb chops and pork sausage. More importantly, it lures young country boys like Jean Boschetti and Leandro Benacchio to join Fogo de Chão as children, then rears them within the chain (there are 13 locations worldwide) until they’re hired on as executive chefs. Given the gauchos’ (pronounced gaw-oo-chos) years of training and Fogo’s emphasis on constant table-side service, they take pride in how they cut their meat and pay close attention to the details (thickness, rareness, temperature, etc.). The relationship between chef and diner is eye to eye, hand to hand and knife to fork.

Fogo de Chão [City Paper]

Meals at the recently opened Fogo de Chão are offered under the service concept of espeto corrido, which translates from Portuguese as “continuous service.” A two sided disk, one side red, one side green, indicates to chefs when you’re ready for more skewers of sizzling fire-roasted meats.

The concept is the same for lunch or dinner, but the price is not. The dinner price is $44 per person, while at lunch the same deal is just $24. So if you find yourself working up quite a hunger, hunting for those last second gifts, why not try Fogo de Chão for lunch.

Fogo de Chão [Official Site]

We chow down on the Metro’s look at Picanha, and give you the digest.
Philadelphia is getting a couple of Brazilian steakhouses in the coming months, but why wait when authentic churrascaria is awaiting you in the Northeast?
Picanha Brazilian Grill is located at 6501 Castor Avenue and is ready to serve you in its all-you-can-eat best. The specialty is sirloin steak cut for you at the table. “Perfectly seasoned, proving that apparently one’s eyes can roll back in delight more than once per slice.” Also available to gorge yourself on is a continual rotation of meats, sirloin, flank steak, chicken, sausage, and pork.
At a reasonable $23 a person, enjoy the meat and “the strongest, richest coffee of your life.”

Unfortunately the story is not on the Metro web site but if you want to page through the .PDF online or read it in the paper, it’s on page 20.