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Fogo de Chao Restaurant Review: Take time to savor each of the grilled meat and poultry selections, and the extensive salad bar that includes aged cheeses, cured meats, artichokes, hearts of palm and jumbo asparagus. With a two-sided disk given to each table, you set the tempo for how quickly or leisurely you want the gaucho chefs to carve meat tableside: filet mignon, Prime rib-eye, leg of lamb, pork filets, ribs and sausages cooked over an open flame. Wherever you’re seated, you can admire the dark woods, murals and open concept that still allows for private dining nooks. While one is tempted to eat 'til they drop, there's always room for the South American flan.