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Fogueira: Meaty affair

Restaurant Review: Fogueira

GN Rating
  • Cuisine:  

    Brazilian
  • Good for:  

    Late Night Dining
  • Credit card:  

    Yes
  • Avg. Cost per Person:

    190 Dhs
  • Location:  

    Level 35, Ramada Plaza, Jumeirah Beach Residence , Dubai
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We recommend:
Coxinha, chicken drumstick, chicken medallions with beef bacon, picanha

Opening hours:
Sat-Wed 6.30pm-midnight; Thu 6.30pm-2am; Fri 12.30pm-3.30pm, 6.30pm-2am

Phone number:
04 439 8889


DUBAI: A major highlight of the 17-day Dubai Food Festival that started February 25 is the inaugural Dubai Restaurant Week that’s on until March 5 at 30 participating restaurants across the city, each offering a select three-course menu for Dh189.

If you are keen on trying one of the restaurants, give Fogueira a go. Located on the 35th floor of the Ramada Plaza JBR Hotel overlooking the stunning Dubai Marina skyline and the gorgeous JBR shoreline, the Brazilian Churrascaria (where meat barbecued in the distinctly Latin American ‘churrasco’ style is served) is famous for its buffets comprising 15 cuts of meat and Brazilian Samba in the evenings.

As part of the inaugural festival this week, the restaurant has put together a brilliant menu showcasing the best of what they have to offer starting with a platter of Coxinha - a scrumptious Brazilian variety of chicken croquettes, Pão de queijo (Portuguese for cheese bread), fried bananas and quinoa salad, a Peruvian and a South American favourite. While you would enjoy the croquette and the cheese bread, you will be amazed how the humble banana is turned into a fine starter, wrapped in a deep fried batter.

There are two choices of mains – a chicken platter comprising three kinds of barbecues, rice, black beans, vinaigrette and farofa, a toasted cassava mixture that tastes quite like couscous and is an essential accompaniment to barbecues in Brazil. I chose drumstick, wings and medallions wrapped in their juicy beef bacon while trying out some of their beef barbecues as well, choosing from their eight cuts of beef – tenderloin, tri-tip, flank steak, rib-eye, beef medallion with or without beef bacon, sirloin and rump cap (or picanha, as they call it in Brazil). The one I found simply delectable was the picanha, said to be the most prized cut of meat and one in which the fat is usually not removed until the steak has been cooked.

End it all with a Torta de maracujá e brigadeiro, a passion fruit mousse cake served with brigadeiro, the famous Brazilian cake in the form of balls and made of condensed milk and rich, powdered chocolate.

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