Picanha, Fogo de Chao

The newly opened churrascaria gets the experience all right, from the soft and warm pão de queijo or Brazilian cheese rolls and the amply stocked salad bar with exotic accoutrements, to the bombardment of skewered meats by gaucho-wearing servers. Picanha is the top sirloin cut seasoned with sea salt, with a good ridge of marbling to keep the meat juicy and flavorful when exposed to the open flames. Ask for a thinly sliced piece with a little bit of marbling to get that full meaty flavor—it won’t kill you. $26.50 lunch, $44.50 dinner, 360 E. Flamingo Road, 431-4500.

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Behind the Stick


Behind the Stick

Walking in to P.J. Clarke’s in the Forum Shops at Caesars, your eyes scan the black-and-white photos that plaster the walls and the crisp white linens draped perfectly over the dark mahogany wood. With the dirty martinis and Manhattans sitting in front of the patrons at the bar, you’d expect a thick cloud of smoke and the smell of fine cigars—and there probably would be if it were allowed. Behind the 125-year-old carved, hardwood bar stands Woody Linihan.



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