REVIEW: FOGO DE KEVLAR
by Andrew Chalk Fogo de Chao corporate must be reducing the quality of the meat they buy. Tonight, at the Dallas McKinney Avenue location, the top sirloin (alcatra) and the garlic steak were both like Kevlar. Either the kitchen did not test and reject them, or they just didn’t care. The picanha (top sirloin) was not as resistant to the South Atlantic weather, but it was too chewy for how it is supposed to be. Likewise, the filet mignon was tough, sub-Choice grade. And this is supposed to be...
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