Fogão Gaúcho brings Brazilian rodízio dining to Vacaville, with gaúcho chefs carving fire-roasted meats tableside in continuous rounds. The churrasco collection includes picanha (prime top sirloin with sea salt or garlic), fraldinha (bottom sirloin with heavy marbling), cordeiro (lamb chops or leg marinated with fresh herbs), and costela (beef ribs slow-roasted for several hours).
Between rounds of meat, a hot and cold market table offers a break from the grill. The bar turns out a signature caipirinha made with cachaça and muddled limes, along with a Brazilian Mule, rounding out a menu built around open-flame cooking and tableside service.
Between rounds of meat, a hot and cold market table offers a break from the grill. The bar turns out a signature caipirinha made with cachaça and muddled limes, along with a Brazilian Mule, rounding out a menu built around open-flame cooking and tableside service.