Brazilian steakhouse Fogo de Chão goes up in flames in White Plains

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Photos courtesy of Fogo De Chão

The Westchester Restaurant features 20-foot ceilings, a Carrara marble market table, and fire-roasted meat that diners love.

Passed by the impressive double-sided wine showcase just at the entrance to the fashionable steakhouse chain’s third New York location Fogo de Chao (56 in the world) is a 246-seat space with 20-foot ceilings, a 16-foot white Carrara marble market table, and an open kitchen window for salivating views of fire-roasted meats from gaucho chefs.

The setting is the circa 1926 Bank of New York building, listed on the US National Register of Historic Places for its Spanish and Romanesque revival-influenced architecture, fitting for a restaurant where grand indulgence seems to be the theme .

Wagyu entrecote

According to Jorge Almeida, who is general manager and gaucho chef, “We are elevating the age-old cooking technique of churrasco – the art of roasting high-quality cuts of meat over an open flame – into a cultural dining experience.”

The myriad of meats (more than 16 cuts on the menu) that are carved at the table include rib eye, lamb chops, fraldinha (bottom sirloin), linguistic (spicy pork sausage), and the house specialty, picanhaa tender piece of top sirloin cut into thin slices.

haze of chaos

Located in the historic 1926 Bank of New York building in White Plains, the new Fogo de Chão Brazilian Steakhouse brings the county a decadent churrasco experience serving open-flame roasted meats cut from skewers. The 246-seat restaurant offers over 16 cuts of meat and a white Carrara buffet.

Of course, Brazilian cuisine is much more than meat roasted over the fire; Patrons serve themselves at the Market Table, a super salad bar inspired by the markets and farmlands of southern Brazil. More than 50 references are offered, including seasonal soups and salads (trio of chickpeas, Manchego apple), bacon confit with black pepper, fresh vegetables and sometimes striking fruits (prickly pear and dragon fruit), imported cheeses (smoked provolone, grana padano), and cold-smoked salmon and charcuterie (Spanish chorizo, Calabrian salami). A Brazilian meal wouldn’t be complete without a sample of feijoadaa black bean stew made with sausage and served with rice, fresh orange and Farofa (baked yuca flour with bacon).

The ambitious drinks program highlights signature cocktails, such as the Caipirinha, made from Cachacathe native spirit of Brazil (Fogo has its own private label Cachaca), a wine list that, unsurprisingly, gives pride of place to South American wines, and a level 1 sommelier.

“We always give our customers the opportunity to try a bit of everything when they dine with us,” says Almeida. “There is always a sense of discovery.”

235 Main Street, White Plains; 914.697.8600


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