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<\/a>\nNYC\u2019s editions often sport compelling salad bars laden with considerably more than salads: typical Brazilian side dishes including plantain, yuca, polenta, p\u00e3o de queijo, feijoada with farofa, plus cheeses, seafood salads, sushi (sort of) and lots more. It\u2019s possible (and dangerous) to make a satisfying meal from just the salad bar items but then you wouldn\u2019t have room for meat which seems to defeat the intended purpose of going to a churrascaria. My research into the Newark contingent revealed that most salad bars are light and lean toward leafy green items which was fine this time. We ended up at Fernandes Steak House, 158 Fleming Ave. They offered an agreeable assortment of traditional Brazilian styles of beef, pork, lamb, and chicken, but wanted for one of my favorites in this setting, skirt steak. Often, the meats are medium-well-done, so props that there were some rare cuts available.<\/p>\n
There\u2019s a lot more to explicate regarding churrascarias in general, particularly regarding dining strategies, and this visit inspired me to return to one of the better ones in NYC and write a long-form piece here on ethnojunkie.com where I can stretch out a little \u2013 because like a rod\u00edzio, there\u2019s a limit to how much one can finish in a single session. More to come…. Rodizio style churrascarias: Brazil\u2019s answer to Chinese dim sum. Read on…. Continue reading <\/a>
\nAn unusual offering was a cheese infused slab of beef (\u201ccheese steak\u201d he called it).<\/p>\n<\/a>
\nAnother surprise came at the end of our meal, cinnamon encrusted grilled pineapple \u2013 no complaints there.<\/p>\n
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