Fogo de Chao
SSC and Andersen decided to gorge on meat at Fogo de Chao on dineLA Restaurant Week! Started off with a random sighting of an old Suzuki Samurai outside on Restaurant Row... then inside to start eating.
Started off with caipirinha in two flavors, original and strawberry hibiscus, and tons of the famous house special pichana, the prime part of the top sirloin. That doesn't even get into the smoked salmon, cured meats, asparagus, and whatnot at the salad bar. Nomnomnomnom!
Ate far too many cheese rolls, bottom sirloin, ribeye, lamb, pork ribs, top sirloin, etc... we all rolled home-- and were all even more impressed by Bernard's young son, who out-ate us all!