The Seattle Times

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ELLEN M. BANNER / THE SEATTLE TIMES
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Thursday, November 15, 2012

At Fumaça Brazilian Steakhouse, meat gets top billing, but small plates are the prize

Fumaça Brazilian Steakhouse's octopus salad includes tomato, avocado and green olives. At right is the caipirinha, a cocktail made with cachaca, a Brazilian sugar cane rum.