La Forgata is a Brazilian churrascarias. This style of dining, with roots in Brazil, is a wet dream for carnivorous mass consumers, an unending stream of skewered and charred flesh that requires none of the hunting and gathering necessary at most all-you-can-eat spots, all for $45 per person. At most, a subtle nod of the head is all that's required to beckon Fogata's knife-wielding meat-mavens to slice a hunk of seasoned protein onto your plate. There is even a handy button painted green on one side, red on the other. Leave it on green for a visit from the nearest wandering meat. Flip to red for a break. All of the meat is grilled "rodizio" style, over a hardwood mesquite fire, with just a coating of rock salt for seasoning. It works exceptionally well under the watchful eye of La Fogata's chef. Medallion of mahi? Don't mind if I do, especially when the fish is this moist and cooked just right, with the salty crust typical of churrascaria. Bacon-wrapped turkey? Sure, since the pork keeps it moist and gives this often bland poultry a dose of rich smoke. The sausages are adequate, and there are no chicken hearts or lamb tonight, but I'm not complaining. At Fogata -- like all churrascarias -- the beef's the thing.