Bluefin Bistro Review

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Brazil by way of Bluefin !

by TIM BROUK - Journal & Courier, Nov.16,2011

Eatery looks to enchance dining experience with South American barbecue concept

tbrouk@jconline.com

  With a flip of the coaster, all the meat you can eat arrives at your table. This is part of the Brazilian barbecue concept and it will be adopted by Bluefin Bistro starting December 1st, 2011.

  The dining room of Bluefin will officially be called Gaucho de Fogo at Bluefin Bistro. The Patio at Bluefin Bistro will remain unchanged. It will still serve sushi, appetizers and Asian-inspired entrees.

  Bluefin owner Eddie Choe and general manager Alvaro Guillen develped a menu that is Brazilian barbecue in style but with an expanded approach. five cuts of beef are joined by chicken, port, turkey, seafood and sushi.

  "I like the concept but I prefer to taste a lot of different things," Choe said. "I don't want to just eat a steak, I want fish and to taste a lot of different food."

  Brazilian barbucue offers this without the getting up and waiting in line for food like a buffet. The meat and seafood comes right to the diner by servers bearing skewers of beef, shrimp or poultry.

  Choe and Guillen have already developed a menu of about 20 items. About a dozen will be available each night, allowing a different menu each night. "Peaople are looking for something new every day," Choe said.

  Sushi rools will be special to Gaucho de Fogo. Some rolls will not be available on The Patio side. It will be up to the sushi chefs on what will be offered each night, Choe said.

  Choe said the meat will be served in "medallions" for quicker cook times. Choe plans to let the meat do the talking as the beef will have a "mild" seasoning while the chicken and pork will simply have garlic, salt and pepper, and maybe some sun-dried tomato mixed in. Turkey will have a Cajun seasoning, Choe revealed. The beef will be Angus certified, he says, so he doesn't want to hide the quality of the meat with marinade or over-seasoning.

  Joining the food menu will be a new drink menu. Guillen said more South American red wines will be added to the list to pair with the beef. A polular Brazilian cocktail known as caipirinha, a drink usually consisting of run, sugarcane juice and the distilled liquor cachaca, could be a fine complement as well.

  Guillen and Choe have been promoting the change in concept to Bluefin customers for the past month. About half were excited by the concept and were familiar with it thanks to ...