à ê î õ û
Don’t get us wrong. DCist loves our vegetables. We love our vegetarian friends. We even went to an all-veggie dinner at the new hotness in Shaw, Vegetate, this last weekend. Sometimes, though, all you need is a huge slab of roasted meat. Brazil to the rescue! As usual.
D.C. is nary a month away from the opening of Fogo de Chão, a “southern Brazilian-style” churrascaria (Portuguese for “meatatorium”) downtown. What could be better that having a gaucho come by your table with spit of meat to carve slices you’re your plate? How about fun letters with cute accessories like vowel tildes? What’s better than that? Well, many things could be better than that, but both of those things are still pretty awesome.
DCist loves its independent places and seeks them out wherever we can, but we still plan to hit this steak Valhalla when it opens, despite it being a chain. Washington will be the restaurant’s sixth U.S. location behind beef-loving Houston and Dallas, oasis-of-the-south Atlanta, old meatpacking center Chicago, and current meatpacking center Beverly Hills. The place also has four locations in Brazil, where we’re pretty sure no one actually eats anything.
Classy meat-on-a-stick will arrive in December at 1101 Pennsylvania Avenue, NW. The restaurant will offer prix fixe menus only, which comes with all-you-can-eat meat plus sides like cheese bread, polenta, fresh veggies and fried plantains. If you want a preview, go to their site.
Recipes for A Good Cause
We know you like to cook. That’s why we continuously offer you delicious ideas for your dinner table. Now it’s time to give a little back. DCist is collecting recipes for the Center for Multicultural Human Services, a local non-profit that provides services — such as counseling for victims of torture or other trauma and victims of domestic violence, cross cultural training and children’s education — to culturally diverse immigrants and refugees. We’re looking for easy, family-friendly recipes that will appeal to culturally diverse children (i.e. with palates which may be different from our own). Please send your recipes by Nov. 5 directly to this DCist, here.
