Fumaca Brazilian Steakhouse

Look out Pampa, there’s a new Brazilian steakhouse in E-town and it’s coming in hot.

When you think of Brazilian steakhouses, you’d automatically think of Pampa’s as the first option. I think we all know that Pampa has gained a huge monopoly on Brazilian steakhouses in the past few years. Anup Kundu, however, hopes to give Edmontonians a run for their money.

Disclaimer: I was invited to try Fumaca. My meal was compensated but all thoughts and opinions are my own.

Kundu partnered with head chef, Lalit Singh, to open up Fumaca Brazilian Steakhouse. It’s located along our beautiful Saskatchewan Drive with a small patio for the warm weather.

green = go, red = stop

Kundu hopes to attract customers in with his own innovations, offering new items such as grilled pineapple, beef ribs, garlic shrimp, rib eye, and of course, authentic Brazilian cheese buns.

first salad bar choices (offering hot and cold salads!)
According to Kundu, he hopes to offer featured grill items each month for experimentation. I’ve also been informed that the salad bar would be much more extended than the first time I visited. I’m excited to see what items they have now!

The interior is bright, but gives off a romantic vibe for date nights. Kundu wanted the location to emphasize the gorgeous space which overlooks the city view skyline.

current deal: $45 full roziado w/ a glass of 6 oz wine

Taste wise, the majority of meats are all well seasoned and cooked to perfection. The grilled pineapple is refreshing and does a good job at cleansing your palate.

35920410_10156397338108334_4279664284574679040_n — *beef rib*

The main breadwinner meat which made me fall in love with Fumaca is the beef rib — roasted then braised. It was extremely tender and flaked right off the fork. I heard Pampa now offers it but I’m not sure how it compares to Fumaca.

fumaca chocolate cake $10

creme brulee $9
The chocolate cake and creme brulee were your average desserts. In the future, I’d love to see a savory item and something lighter to help digest this protein rich dinner.

Brazilian cheese bread

Can you believe this is how Brazilian cheese bread are supposed to look? Reason being, Pampa uses only tapioca flour whereas Fumaca uses tapioca and sour dough bread. if you google “Authentic Brazilian Cheese Bread” or pão de queijo, these buns would be the ones to come up. Apparently it’s the more traditional way of making it and tastes a lot more cheesier. The parmigiano-reggian is prominent in flavour.

Overall, I’m happy with my experience at Fumaca. Service was wonderful and the owner made an effort to get to know each of his customers. If I’m deciding between the two steakhouses, my choice would lean towards Fumaca right now due to the lower cost and high quality meats. I did find some of my experiences to be inconsistent at Pampa’s during dinner time. I normally wouldn’t directly compare two similar restaurants side by side, but since I received a TON of questions regarding the two, I thought it’d be a good one to address. Both restaurants are delicious on their own so why not give them both a try and see for yourself!

I truly hope for Fumaca to be successful. It’s time Edmontonians have another choice for Brazilian steakhouses!

Read my blog post on Pampa here.

Check below for the gallery of meats.