Fogo de Chão is unlike the black tie, white tablecloth staleness of the fine dining scene Americans have come to know, instead focusing on an adventurous, ever-evolving meal. So we squashed stuffy assumptions of lemon cakes and bread baskets with a confidence you can only acquire after half a century of cooking over an open fire with nothing but a skewer and some rock salt.

Here, menus are more of a formality.

You’ll leave here with a bone to pick…out of your teeth.