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The Churrascaria Grill Fogo Vivo (or “Live Fire”) is
Bangkok’s
first authentic Churrascaria. We have refined the concept, bringing you not
only the best Argentinean beef available, but also a mouthwatering selection
of seafood, lamb, pork, duck, chicken and vegetables marinated and cooked
over our charcoal grill. An extensive salad bar with something for everyone
rounds off the “all you can eat” meal, which is both entertaining and
satisfying.
 Your dining adventure begins in our well appointed bar on the first
floor. Cool Latin music sets the scene to sample our Brazilian cocktails, or
perhaps something more familiar from our wide range of cocktails and drinks.
Start unwinding and get ready to descend via our glass staircase into the
chic yet casual dining area that sets the scene for the tasty food and great
fun lying ahead.
Sit near the open grill and get a sense of the action as our Brazilian
Chef gently roasts the food over a pit of glowing coals. There is no
ordering or waiting; just relax and savour the moment while knife wielding
waiters slice sizzling hot meat and seafood directly onto your plate.
Or perhaps a quieter table near our breathtaking wine cellar at the other
end of the restaurant is more to your taste. Let us know what kind of party
you are having, and we will take care of the rest.
The restaurant space and style of service is perfect for groups, families
or functions. All you can eat, friendly, fun service and a chance to
experiment and excite your taste buds.
- Address : President Tower Arcade, Phloen Chit Road
- Tel. : 02-656-0384
- Open : daily 10:30 am - 2:30 pm and 6-10:30 pm
Churrascaria is a laidback kind of barbecue that originated in Brazil and
seems to be spreading like wildfire. The idea is simple: you walk in with
carnivorous intent and let the cuts of meat come to you.
Actually, there is a bit of walking about to do at first because as well
as seemingly inexhaustible supplies of beef, lamb, chicken, ostrich and
other items, there is a serious salad table. A glance at the wine list
revealed plenty of good labels from Chile, New Zealand, South Africa and
France, too, at well below the 2,000-baht mark. But there is more than wine
to be found here, and that includes the almost mandatory Brazilian
Caiprinha. It is distilled from the sugar cane. The ultimate in smoothness
are the Batidas made with cachasa, fruit juice and condensed milk. Ours was
mixed with passion fruit in the blender and it was a very soothing kind of
drink. Finally, we tasted Morangin, a bright red invention of Luis made with
frozen strawberries mixed in the blender with gin and cherry brandy.
Freezing the strawberries meant that no diluting ice had to be added, and
the strawberry flavour was intensified.
Three small oblong dishes were set on the table as we took our seats on
leather-covered chairs: on the left were small meatballs, on the right
zucchini and pickles, and in the centre some small rolls of cheese bread
that looked like kanom krok. They were quite delicious, made with tapioca
flour that gave them a grainy texture.
The passador swung by with pieces of fillet steak on his skewer. I
pointed out the piece I liked the look of and he sliced it downwards against
the skewer. Now, there is a pair of tongs on every place setting, and this
is where they come into use. When the passador slices the meat, you simply
lift it off and convey it to your plate with the tongs.
Australian lamb followed argentinean beef, then chicken wrapped in bacon,
then a little filet mignon. You could stay all evening and consume a couple
of kilos of meat and you still wouldn't pay more than 800 baht. This is
another good feature of the churrascaria: the price is fixed, and in these
handsome surroundings where everything is of such high quality, the 940 baht
or so it works out to is a very good deal indeed.
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