Fogo de Chão Brazilian Steakhouse

Picanha

The signature top sirloin cap, seasoned simply with rock salt and sliced thin off the skewer with a juicy, beefy edge

Pão de Queijo

Warm Brazilian cheese bread, crisp-shelled with a stretchy tapioca interior, brought to the table unprompted

Market Table (Salad Bar)

Sprawling antipasti spread with cured meats, cheeses, hearts of palm, marinated vegetables, and ceviche

Bacon-Wrapped Filet Mignon

Tender filet wrapped in bacon and roasted on the skewer until the bacon edges crisp

Lamb Chops

Bone-in lamb chops cooked over the open flame, served medium-rare with a salt-rubbed crust

Brazilian Cheese Polenta

Crispy fried polenta sticks brought to the table as part of the rodizio sides

Caipirinha

Brazil's national cocktail of muddled lime, sugar, and cachaça — bracingly tart and best ordered first

Tomahawk Steak

Chocolate Lava Cake