Fogo de Chao Summer Menu

Fogo de Chao is back at it with new summer menu items on offer! You'll find a Watermelon Feta salad and a Tomato Mozzarella salad, in addition to everything you'd normally find at the Market Table. And you can't neglect the myriad of meats, cut right at your table. 

Clockwise from Right: Picanha | Market Table Items | Pao de Queijo, Smoke & Honey Cocktail

New items include a succulent, crisp Grilled Pork Belly with Pineapple. Right up my alley. Like salty, gooey cheeses? Sample some of the Queijo Assado, a Brazilian-style cheese that's finished with spicy malagueta honey. 

Clockwise from Right: Queijo Assado | Coconut Creme Brulee | Grilled Pork Belly & Pineapple

These are included in your normal churrasco experience. And don't forget about cocktails and dessert! You can opt to go non-alcoholic with a new Watermelon Fresca, or a Grapefruit Elderflower Spritz and Pineapple Mint Lemonade. I went with the smooth and subtly sweet Smoke & Honey, featuring Monkey Shoulder whiskey, elderflower, and honey. And for a sweet treat to end the meal? Don't hesitate to get the Coconut Creme Brulee, topped with coconut ice cream. 

Fogo de Chao 
1337 Chestnut Street
Philadelphia, PA 19107
(215) 636-9700

https://fogodechao.com/

Fogo de Chao Spring Menu Additions

Without a doubt, Fogo de Chao always brings back a nostalgic feeling from back in my grad school days. A bunch of the guys would get together and just dig in with all the Brazilian BBQ that Fogo has to offer! 

Clockwise from Top Right: Blood Orange Manhattan & Eulila Bled | First Plate | Market Table Spread

Just in time for Spring, Fogo de Chao has introduced 7 new additions using fresh seasonal ingredients. Highlights include a new Pork Picanha, carved tableside, with a crisp, salty exterior. Do try the new Blood Orange Manhattan - smooth, sweet, with a big of tang from the blood orange. There's also a new Eulila red wine blend of Cab Sauvignon, Carmenere, and Syrah, specially created for Fogo and tribute to Eulila Oliveira, Fogo's Chief Culture Officer.

Clockwise from Top Right: Picanha | Linguica | Pork Picanha | Meat Plate!

They also have a Carrot Ginger soup, Roasted Cauliflower salad, Brazilian Kale, and a Orange salad. Do try the Linguica pork sausage, with red pepper, onions, and garlic.

Chocolate Mousse Cake

 Try and save room for dessert. We love the chocolate mousse cake, decadent, creamy, and smooth. 

Creme de Coconut

If you're a fan of coconut like I am, they've got the new creme de coconut. It's essentially a creme brulee of freshly shredded coconut, combined with condensed milk and cream. Can't say no to the pairing of ice cream and lime zest either! 

So be sure to stop by and leap into Spring with Fogo de Chao. I haven't been disappointed yet! 

Chima Philadelphia Spring Menu Additions

If you've never tried Brazilian BBQ before, be sure to stop by my previous post on Chima! A delectable spread of delicious salads, cheeses, and meats are made even better by the gaucho servers coming tableside to carve up some of their well-seasoned and prepared cuts of beef, lamb, chicken, and salmon. 

Clockwise from Top Right: Beef Carpaccio, Brazilian Trio, Delicious Spread, Angus Picanha with Chimichurri & Jalapeno

This spring, Chima's got Angus NY Strip, Ahi-marinated chicken, & easily one of my favorites - an Angus Picanha with chimichurri & jalapeno. Perfectly marbled, it's got a good mix of acid and heat that's addictive. Pro-tip: Wednesday & Thursday from 6-8PM, Chima has live music and Happy Hour specials at the bar. Check it out! 

Chima Philadelphia

1901 John F. Kennedy Blvd

Phiadelphia, PA 19103

(215) 525-3233

https://www.chimasteakhouse.com/philadelphia-pa/

Bank and Bourbon: 4th Annual Bourbon Bash

Regular readers know I'm a huge fan of Bank and Bourbon's annual Bourbon Bash. In fact, I've made sure to stop by every year. Now in their fourth year celebrating great food and bourbon, they're continuing to support Donors Choose, with proceeds from this event benefiting education. 

Clockwise from Top Right: Making of a Manhattan | Charcuterie & Cheese | Steak Tartare | Manhattan

Bourbon sponsors abounded at this event, with Jim Beam small-batch bourbons on full display and on offer. Knob Creek single barrel and Basil Hayden were enjoyed neat, on the rocks, and in craft-made Manhattans or Mint Juleps. For those that opted to skip the whiskey, there was plenty of champagne and wine as well. Hors d'ouerves were passed around and included crabcakes and a stunning steak tartare on crispy potato skins. I could eat a whole tray of those! And of course, the charcuterie and cheese station was an eye-opening array of Benton's and Creminelli ham, local cheeses (including Birchrun Hills blue!), grilled bread, and fresh fruit.

Clockwise from Top Right: Ahi Tuna | East Coast Oysters | Hamachi Poke | Knob Creek all around! 

And from there, revelers were able to enjoy plenty of fresh seafood including ahi crudo, East Coast oysters, and a wonderful hamachi poke.

Clockwise from Top Right: Knob Creek Single Barrel | Duroc Pork & Seasonal Greens | Pastrami Short Rib | Salmon & Morels

For the more voracious eaters, Executive Chef Tom Harkins pulled out all the stops. Fresh whole-plank salmon and whole-roasted rock fish were plated to order with morels. A juicy Duroc pork chop was enjoyed along with fresh asparagus and spring peas. There were plenty of Cowboy ribeyes being carved, along with a gorgeous pastrami short rib that had horseradish and whole grain mustard to provide balance to the heft of the meat.

Clockwise from Top Right: Coconut Macaroons | Bourbon Glazed Donuts | Blueberry Trifle | Chef Amanda's Dessert Spread

Pastry Chef Amanda was not to be outdone and offered up an incredible display of sweet treats. The donuts are always a standout - crisp on the exterior and perfectly fluffy within. Adorned with a bourbon glaze and popcorn (!), the salty and sweet elements were easily enjoyed. Blueberry trifles, banana s'mores, and coconut macaroons were also enjoyed by the belly of this pig.

And I couldn't leave the event without enjoying the goat cheese cheesecake. Tart, tangy, and wonderfully smooth, this had better be on the regular menu at Bank & Bourbon! If you missed out on this year's Bourbon Bash, be sure to be on the look out for tix next year. You won't be sorry! And in the meantime, be sure to stop by the restaurant for great food and drink. 

Davios Philadelphia Brunch

Davio's Northern Italian Steakhouse goes beyond simple steaks. Regional Italian dishes abound on the menu, with a focus on quality ingredients and unique pasta creations. With ten locations in Massachusetts, Atlanta, Manhattan, and of course, Philadelphia, Davio's emphasizes their well-executed dishes, along with attentive service. They also go beyond lunch and dinner, offering up breakfast and weekend brunch service as well.  

I was able to enjoy a taste of their brunch menu, hosted by Sembat from PhillyFoodLove. Expect your meal to start off with one of my favorite pastries - the popover. A wonderful crust emanates the sharpness of gruyere and reveals soft, warm bread within. Easily enjoyed with a pat of butter. A build-your-own-bloody bar is also on offer. With vodka, gin, or tequila as your base, feel free to pair it up with the spicy kick of their house-made bloody mix, along with stuffed olives, celery, citrus, cucumber, and yes, crisp, thick-cut bacon!

Clockwise from Top Right: Caramel Pecan Waffles | Creme Brulee French Toast | Philly Cheesesteak Rolls | Cannoli Pancakes

Whether it's happy hour or brunch - the must-order at Davio's has to be the Philly cheesesteak rolls. Think cheesy, well-seasoned beef encased within an egg roll. It's then topped with crispy onion strings and a housemade spicy ketchup and mayo. Davio's amps up brunch with the sweetness of creme brulee french toast and caramel pecan waffles. Cannoli pancakes are a stunner - artfully plated with a mini cannoli on top.

For your mains, you have a range of frittatas, including preparations with either lobster or Kennett Square mushrooms. Enjoy a rich pasta carbonara, with an egg yolk ready to be mixed right alongside the pancetta. You'll be hard-pressed not to order the crab cake eggs benedict. But if you want a showstopper, go for the grilled filet mignon - it comes topped with poached eggs and hollandaise, surrounded by a popover shell.

And if you have room for it - Davio's has got your sweet tooth covered with their dessert cart. Enjoy port or limoncello, along with tiramisu, creme brulee, panna cotta, or a chocolate mousse. If you need some caffeine to perk you up, perhaps an affogato to end your meal.

So if you're looking to up your brunch game, look beyond Sabrina's or Green Eggs and head over to Davio's. I know I'll have to stop by again to check out more of their pastas and steaks for dinner. 

FTC Disclaimer: Thanks to Davios Restaurant and PhillyFoodLove for inviting me in. Regardless, my opinions are mine alone and, therefore, unbiased. 

The Good King Tavern Review

Looking for modern takes on French comfort fare from Provence to Alsace? Look no further than The Good King Tavern. The Bella Vista tavern is cozy, personable, and inviting. There's no pretense here. Indulge in the wine list or explore French house wines ranging from "good" to "better" to "best." On this particular night, we indulged in some of their best - Burgundy Chardonnay and a Cote de Rhone Syrah-Grench blend. 

Sazerac [$12]
Rye whiskey, Demerera, bitters, absinthe

Properly made cocktails abound here as well. I enjoyed my sazerac, with the sweet demerera and absinthe balancing out the hit of rye.

Cheese Board [$16]

Fresh baguette, grapes, crisp apple slices, and quince paste were paired with a wide array of delectable cheeses, from the funk of earthy blues to semi-soft cow's milk cheeses. 

Red Endive Salad [$12]
Pistachio-pepper pesto, Parmesan

The endive salad provided the perfect bitter notes to whet our appetites. Plenty of shaved Parmesan and a creamy pistachio pepper pesto provided a burst of flavor for each bite. 

Escargot Anchoiade [$11]
Butter, lemon, capers

The earthy gastropods were deliciously doused in butter, garlic, and parsley, with the salty hit of capers offering a counterpoint. Believe you me, the crusty baguettes were a welcome vessel to mop up any remaining sauce.

Steak Tartare [$15]
Salad, pomme frites

TGK's steak tartare was a standout. Beautiful texture on the beef, with chopped red onion, mustard, and capers interspersed throughout. I appreciated the citrus zest for a burst of freshness. Added bonus? Some of the best pommes frites in the city. Well-seasoned, crispy, but with plenty of chew within.Who needs crostini for your tartare when you have fries?

Socca [$12]
Chickpea pancake, ratatouille

If there's a must-order at TGK, it's the socca. These chickpea pancakes are crisp, yet pliant and are an obvious vessel for the frisee and ratatouille. The latter was nicely stewed, with an enjoyable hit of acid from the tomatoes.  

Duck of the Day - Duck Wings

TGK sources the majority of their ingredients from local farms. And with the ducks they receive, they creatively execute a "duck of the day" dish. Whether it's confit, breasts, or wings - look out for their daily special. We were able to enjoy the crispy wings, with a delectable sauce that you may be licking off your fingers. 

Steak Frites [$21]
Bordelaise, maitre d'butter

Classic steak frites are well-executed, with a house butter offering up richness alongside the bordelaise sauce. 

Brussels Sprouts [$8]
Pumpkin seed aioli, black currants

Do get the crispy, roasted brussels here - seasonality from the pumpkin seed aioli and a bit of sweetness from the black currants.

Creme Brulee

Creme brulee hit all the sweet notes you'd be looking for from the vanilla custard, with sweet and bitter flavors and texture from the bruleed sugar top. 

Almond Cake
Chocolate sauce, hazelnuts

The almond cake was moist and rustic, with a decadent chocolate sauce that deserves to have every spoonful sopped up.

I'd highly recommend the Good King Tavern as a stop from wherever you are in the city. Expect a convivial atmosphere with wonderful French fare without any of the fussiness.

FTC Disclaimer: Thanks to The Good King Tavern and Zipkick for hosting me. Regardless, my opinions are mine alone and, therefore, unbiased. 

Fogo de Chao Philly: Best of Brazil Review

Longtime readers know that I'm a fan of Brazilian BBQ, with Fogo de Chao being the clear winner in Philly. In fact, back in my grad school days, I'd set up regular "Meat Fests" with the guys. But what exactly is Brazilian BBQ? Expect quality cuts of beef, lamb, or pork grilled open-flame, in the churrasco tradition.

The founders of Fogo de Chao grew up on a traditional Southern Brazilian farm in the Serra Gaucha. They left for Rio and Sao Paulo to formalize their churrasqueiro training and built their first restaurant in the countryside of Porto Alegre in 1979. They subsequently opened their second restaurant in Sao Paulo, with the first U.S. restaurant making its way to Dallas, Texas. Of course, the expansion went nationwide, including to the City of Brotherly Love.

Clockwise from Top Left: Fresh Cheese & Salad at the Market Table | Seasonal Carrot & Ginger Soup of the Day | Fresh Fruit at the Market Table | Feijoada Bar | Leg of Jamon and Charcuterie at the Market Table

In addition to the fabulous meats, one of the highlights about the Fogo de Chao experience has to be the Market Table & Feijoada Bar. Seasonal salads, exotic vegetables, imported cheeses, smoked fish, cured meats, stews, rice, and fruit will set the stage for an explosion of fresh flavors, even before you've had your first cut of meat from the gaucho servers.

Clockwise from Top Left: Picanha, Crispy Chicken Thighs & Pork Sausage | Mammoth Beef Rib | Bottom Sirloin 

But obviously, you're here for the meat. No overnight marinade or aging is needed at Fogo - it's that fresh and allows the quality cuts to shine. Turn your coaster from red to green (duh, green means go!) and the gauchos will swarm your table, ready to cut you a slice to your requested temp! Expect plenty of sirloin steak, ribs, bacon-wrapped chicken or filet, ribeye, Parmesan-crusted chicken, sausage, and even lamb!

My favorites had to be the Picanha, which features the prime part of the top sirloin, the ribeye, and the mammoth beef rib. The lamb is also incredibly tender and wonderfully grassy, perfect to pair with some of their house-made chimichurri. You're also served plenty of sides, including some warm pao de queijo (Brazilian cheese bread), crispy polenta fries, garlic mashed potatoes, and caramelized bananas. Don't forget to turn the coaster back to red or the food will continue to come out!

If you need more than caramelized bananas to satisfy your sweet tooth, Fogo de Chao has got you covered with a slew of desserts. We enjoyed the ccreme brulee, classically prepared, with a sweet sugar crust on top of smooth vanilla custard.

This gamut of glutony equates to the Full Churrasco Experience and is priced at $54.95 during dinner. But now until the end of August, Fogo de Chao is kicking off the "Best of Brazil" for only $39! Your dinner will showcase eight cuts of Brazil's finest meats, with full access to both the Market Table and the Feijoada Bar! Seem like it's too much to handle for lunch? For only $15, they offer the Gaucho Lunch, which includes the Market Table and Feijoada Bar "only." Other concepts kicked off by Fogo de Chao include Bar Fogo, which introduces Brazilian-inspired small plates, wines, and cocktails. So be sure to stop by for Happy Hour as well!

FTC Disclaimer: Thanks to Fogo de Chao Philadelphia for hosting me. Regardless, my opinions are mine alone and, therefore, unbiased.

Renzell Tasting: Fork Restaurant Review

You may have seen my recent post about Renzell, the restaurant rating system that intends to eliminate the inherent bias that plagues the Yelp's of the world. Feedback is culled from diner surveys, which results in hundreds of thousands of data points providing us with a list of the best restaurants in the city. Why would diners take the time to fill out said surveys? Free Lyft credits, bottles of wine, and Soul Cycle classes aside, you're able to spend points to indulge in free Private Tasting experiences at some of the best restaurants in the city. 

Renzell Tasting at Fork Restaurant's Private Dining Room

The GF and I recently had the pleasure of exploring what a Renzell Tasting exactly entailed. And luckily for us, the stage was set by one of the city's most venerable and lauded restaurants, Fork. Co-owned by respected restaurateur Ellen Yin and Chef Eli Kulp, Fork is the original concept for these James Beard Award nominees. It's part of the High Street Hospitality Group, which also includes High Street on Market, High Street on Hudson, and a. kitchen + bar. It's rare that a restaurant has not only persisted, but consistently progressed over two decades. And with Executive Chef John Patterson at Fork's helm, Craig LaBan elevated Fork to four bells late last year.

Clockwise from Top Left: Parmesan Gougeres, Crab Salad and Watermelon Radish,
Pre-Dinner Cocktail and Wine Pairings 

So needless to say, the GF and I were excited. Whisked away to the private back room upon arrival, there was a grand, yet intimate tablescape set for the Renzell diners, along with a pre-dinner cocktail. One of Fork's signatures - Between Now and Then - this was easy to enjoy during this particularly hot summer night. Smooth sweetness from the Laird's apple brandy and the Winter pear liqueur had a nice interplay with the lime and rosemary. The foundation of Hayman's Old Tom gin had a light, herbal spice that evoked juniper and coriander. 

Passed hors d'oeuvres included a light crab salad - innately sweet, light on the mayo, and with some bite from green onion. This sat atop the crunch of watermelon radish. Gougeres were enjoyably light, but with plenty of Parm shaved over. 

Sweet Amalia Oysters | Castellroig Rose Cava

Local oysters were on offer from Cape May NJ. Plump, meaty, and briny, this paired nicely with the cava.

Fairytale Eggplant | Castellroig Rose Cava

No bitterness came from these gorgeous fairytale eggplant, scored and delicately roasted to provide just enough smoky savoriness to bring us to our meal proper.

Watermelon Salad | Cuvee di Silex 

For the GF's first course, she received a gorgeous landscape of compressed watermelon that had a subtle sweetness and texture that was balanced by the espelette-brown butter crumble and the floral tang of the green coriander yogurt.

Shrimp Carpaccio | Cuvee di Silex

Not to be outdone, the dish I received was just as visually stunning. Lightly smoked, the briny essence of the shrimp carpaccio was further cemented by the sea beans, with additional texture coming from bits of radish. Both were paired with a crisp and vibrant Chenin Blanc.

Bread Service

Having previously flourished under James-Beard nominated Alex Bois, High Street on Market's bread program is second to none and continues to turn out amazing product. Therefore, it came as no surprise that bread service at Fork is not standard fare. A wonderful crust and a moist, buoyant texture within, it was the perfect vessel for the soft (yes!) pat of butter.

Potato Gnocchi | "B Minor"

Pasta were paired with an Australian Mourvedre-Grenache-Shiraz blend from Nagambie Lakes. Rich and velvety, this went nicely with the GF's gnocchi. Pillowy clouds of pasta were ethereal and seemingly vanished in the sauce of lamb ragu and English peas.

Black Pepper Malfatti | "B Minor"

Malfatti were rolled out to thin pasta sheets, with cheese, garlic scapes, and cracked black pepper interspersed with some heft from the occasional fava.

Golden Tilefish | Tasca d'Almerita Leone

Local New Jersey tilefish was delicate, flaky, and with the sweet essence of lobster or crab. Stewed Sun Gold tomatoes and potatoes provided the foundation, with furikake seasoning adding texture to each bite. This was paired with a fragrant Cattarato blend from Sicily.

32 oz. Dry-Aged Strip | Valderhermoso Roble

We were also treated with a behemoth 32 oz. dry-aged sirloin - essentially the T-bone, with a bit of the filet as an added bonus. Nicely seared on the exterior and basted with plenty of butter and roasted garlic, I appreciated that the funk of the dry-aged beef was allowed to shine. This was served with rainbow carrots roasted in bone marrow and a well-dressed chicory salad. Paired with a Spanish red that was aged in French oak barrels, this was a luxurious end to our mains.

Intermezzo

A particularly pretty palate cleanser of tart raspberry sorbet and pomegranates signified dessert.

Chocolate Mousse Tart

There was a nice interplay between the luxurious chocolate mousse and the tang of the citrus curd, with texture coming from the trail of chocolate graham crackers.

Pecan Brown Butter Cake

And to complete the Renzell Tasting at Fork, tangy, saccharine sorbet and fresh peaches sat atop a moist pecan brown butter cake.

Service was exceptional and seamless. Beverage Director & Manager Harry Jamison also ensured that each pairing was well-described and every question was answered. It was wonderful chatting with Ellen Yin when she stopped by to say hello to each and every diner.

So what are you waiting for? Make sure you sign up for Renzell and become part of the movement to provide feedback as to what constitutes Philly's best restaurants! Beyond the pre-dinner cocktails, multiple courses, and wine pairings, we realized that one of the most enjoyable aspects of the Renzell Tasting was being able to have dinner with some of the city's most enthusiastic palates. No pretension, just general merriment.