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I have to add a postscript to what Angel Rodriguez wrote last night -- in addition to all this great food at Fogo de Chao are the ROLLS!  This is the only restaurant I know of where I can the rolls  -- and are they good!  I don't know exactly how they're made but I was told the flour was from the yucca plant. That was before I'd ever heard of  Chebe bread. But now I think they are the same since Chebe bread is made from manioc and they are both cassava plants. I don't know more than that. When the Fogo de Chao opened here in Dallas 6 or 7 years ago, I was so excited to be able to eat the rolls that I forgot to leave room for the dinner. That makes those the most expensive rolls I've ever eaten!  :-))  

I did contact the company to verify that the rolls were gf but that was, as I said, 6 or 7 years ago. We haven't been to that restaurant in a couple of years now so I can't vouch for them but they are well worth asking about when you eat there!

Sally

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