Fogo de Chao in Philly

(Credit: Photo provided)

Brazil has given us many things. Gisele. The Brazilian-cut bikini. The caipirinha. But better than all, even Tom Brady would agree, is the churrascaria.

This Brazilian steakhouse is rooted in the gaucho tradition of southern Brazil, where cowboys (or gauchos) roast meat on skewers over an open fire. That traditional cooking migrated to the U.S., and from the open sky of southern Brazil, it has settled indoors under soaring ceilings, crystal chandeliers and walls covered with rich wood paneling and bottles of wine at Fogo de Chao in center city Philadelphia.

Men dressed in blue shirts and gaucho pants scurried around the restaurant, wielding swords of varying roasted meats. We were led to a table for two next to a giant window that overlooked the interior of the building next door.

After explaining that it was our first time, we were handed plates and told to help ourselves at the salad bar. Then, when we were ready for the meat, all we had to do was flip the coaster-sized disc on our table from the red side to the green side, and the meat would come to us.

As I stood in front of the colorful and perfectly arranged salad bar, I knew that every bite I took there was a bite of meat I would not have, but I couldn't resist. I managed to bypass the huge spears of asparagus, the vivid green broccoli, the endive, tomatoes and marinated mushrooms. But I couldn't resist the charcuterie, nor the parmesan cheese dug out of a wheel of parm that weighed as much as I do.

The chicken salad balanced sweet and salty, with raisins and celery adding welcome texture. Roasted peppers seasoned with salt, pepper and oregano were sweet and still slightly crisp. I ate an entire ball of creamy fresh mozzarella, with sweet sun-dried tomatoes. A salad made of onions, tomatoes and parsley was fresh and crunchy. A slice of doughy, soft bread with a crunchy crust took up valuable real estate in my stomach, but I can't resist a good slice of bread.

The moment we were done with our food from the salad bar, our plates were whisked away and replaced. We turned our coasters to the green side and within seconds, were surrounded by the gauchos. As they carved the meat from their sword, we used the provided tongs to grab the slices, sampling the more than 15 different kinds of meat they have available.

Their house specialty, the picanha, is top sirloin, placed on the skewer in a half-moon shape. It had a deliciously beefy flavor, enhanced by a simple seasoning of sea salt. Filet mignon was cooked to a bright rosy red, so tender that it melted in my mouth, dissolving into rich beef flavor. Beef rib was carved off a rack so large, it may have been the same one Fred Flintstone tossed into the back of his car.

One gaucho brought us sausage, with a crisp skin and intense pepper flavor instead of the sage flavor we traditionally associate with sausage. We tried three other kinds of sirloin, including one seasoned with garlic that we found slightly overwhelming. Bacon-wrapped filet and chicken also made an appearance, and were as delicious and moist as you would expect something wrapped in that porcine goodness to be.

We did manage to try the side dishes they brought us -- rich and creamy mashed potatoes sprinkled with cheese, paprika and scallions, along with a fried polenta. The fried polenta had the crispiest crust I've ever seen on a polenta, giving way to a creamy inside. I found the side of fried bananas slightly out of place, and didn't want to taint my palate with the strong flavor of banana.

Though delicious, they paled in comparison to the rich, flavorful meats, that are worth a trip to Philly.

Insider tips: Cocktails

Their specialty cocktail is the caipirinha, the national cocktail of Brazil, made with cachaça, sugar and lime. I got a tropical fruit caipirinha, which added strawberries, kiwi and pineapple to that tasty mix.

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