There is a lot of work going on at the corner of Main & Church Streets in White Plains. The vintage old Bank of New York building is being converted into Fogo de Chao Brazilian Steakhouse. A bold sign is already up. Get ready for their giant Market Table salad bar and waves of grilled fire-roasted meats served on skewers in the churrasco style. It sounds like a similar concept to Texas de Brazil at Ridge Hill in Yonkers. Apparently, they have 40 locations across the U.S., Middle East, Brazil & Mexico. There is one on W. 53rd. Street, Manhattan. Anyone experienced it? www.fogodechao.com
"Anyone experienced it?"
Do you mean has anyone experienced a rodízio/churrascaria or Fogo de Chao specifically? There have been restaurants serving rodízio in Westchester and Rockland counties since the 90s, so I'm sure many people have experienced them.
Either way, foodiemom10583. I have been to Plataforma in Manhattan and Texas de Brazil in Yonkers. Have not visited Copacabana in Port Chester for quite a while. They are good, but overwhelming amount of food. I am asking what others think of the concept. How do you keep from going into food coma...
"How do you keep from going into food coma..."
I think the point of going to a rodizio in the first place is to achieve food coma status. These restaurants are set up to make you want to fill your belly before the meats are ever presented. If you want to get the most bang for your buck, careful planning can yield satisfactory results.
There are beautifully-presented cold buffet items along with kettles of hot ones, such as feijoada (the national dish of Brazil, served with farofa if you are lucky). You will be directed to these first. Rodizios count on you filling up on the buffet and becoming too stuffed to eat much meat. (Most of these places have an option where you can just eat from the buffet for a much cheaper price than if you wanted both the buffet and churrascaria.)
They will also serve starches directly to your table. You may get maduros, mashed potatoes, pao de quejo (worth trying), and/or maybe yuca. The idea is for you to take up more of your precious digestive real estate with these foods, ergo consuming less meat.
You will be presented with several less expensive meat items such as chicken legs, sausage, and bacon-wrapped turkey chunks. If you want to make the most of your experience, wait for the picanha (a Brazilian specialty), leg of lamb and lamb chops, skirt steak, and whatever exotic meats they may be serving. Remember that if you are presented with meat that is not at your preferred temperature, you can ask for some that is. You may not get it before you are full, but asking will sometimes get you exactly what you want.
The meats tend to be extraordinarily salty. You will probably want to drink more liquids than usual (filling more valuable space). Instead, you may want to use a bit of salad or something acidic from the buffet as a palate cleanser rather than chugging a half a glass of the often-refilled water.
If we still need something sweet at the end of the meal, we keep the maduros on hand. They usually do the trick.
[With all of that said, I have repeatedly witnessed a close family member finish multiple plates of buffet items, over a dozen portions of various meats, half of all of the starches, and some sort of separately-ordered dessert in one sitting. He was still be able to walk out on his own volition rather than being rolled out as I would have been.]
The way you keep from getting a food coma is not to go very often LOL. I've been to one of these in Colorado once. The food is really good, and I've been tempted, but I know how I feel when I get out so I haven't been since. Once of these days after I've lost some weight.
I’ve been to Fogo many times. It’s a quantity over quality thing although the quality is definitely acceptable
What is going on with this place? The sign has been up for so long, yet nothing. I live only a few blocks away. Does anyone know the situation? I check online, yet nothing. Does anyone have any info?
You can see from my original post that this restaurant has been in the works for a long while. Well, I hear that Fogo de Chao will finally be opening in White Plains later in March. Anyone had any experiences at one of their places? Please share...
Here's a detailed review. Old but these places never change.
https://www.chowhound.com/post/fogo-d...
And it's a chain, so find a review in any city and it will tell you what to expect.
Yes, heavily salted meats, respectable salad bar ( i actually think it's better than all the protein offerings), very overpriced unless you have the capacity to eat like an entire football team.
I'm not a fan of AYCE places, it's way too much temptation which ends up being a gut buster with a little heartburn thrown in.
They have been doing some trial runs, but Fogo officially opens on Tuesday, April 6th. A quick peek inside revealed a handsome dramatic enhancement to the old Bank of New York space. Their happy hours sound interesting. Will be checking it out...
We finally got there, and it was quite an exciting and filling dining experience. Fogo de Chao in White Plains formally opened on April 6th. The dramatic entranceway staircase leading into the historic Bank of New York building has been beautifully restored to its old glory, the massive wine wall, the artsy Fogo Bar, it should become a gathering place for their all day Happy Hours. There is an open kitchen window where you can watch the action. And right in the middle of the sprawling dining room sits the colorful well-stocked Market Table & Feijoada Bar, a salad/appetizer bar for the ages.
For those who have not experienced this dining concept, the full Churrasco experience starts with choice of a prix fixe menu of premium and classic cuts of beef or seafood, the Market Table, and Brazilian-style side dishes. We ordered a round of fine Brazilian wine, and had to try their Caipirinha, the national cocktail of Brazil.
Out came gaucho clad waitstaff with one skewer after another of fire roasted meats that are shaved right onto you plate. Tongs are an important utensil here. I lost count, but there were servings of Bone-In Rib Eye, Lamb Chops, and Picanha. The plump roasted Chicken Wings were delish. But where do you put all this food? Over the top, for sure...and fun! Not something I can do all the time, but I will be popping in for the Happy Hour and Bar Menu from time to time...
It would be helpful if you could describe some of the items that you saw on their Market Table and Feijoada Bar. There should be dozens of them besides the feijoada and farofa.
Fogo is certainly a protein centric place. You'll overwhelmingly get for carnivore's fix.
I'm sure the salad bar was not up and operational. Last I remember, the choice and even the cured meats were very nice. I often was torn, if I ate too much from the salad bar, I'd ruin my chance to OD on meat!
Also, how did they have the Market Table set up with regard to Covid restrictions? Did you serve yourself or did they plate items for you?
They're going to be participating in Hudson Valley Restaurant Week May 10-23, so a good time to try it for the reduced $35.95 price.
Here's the menu posted on the HVRW page
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...