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Cuts of chateaubriand and Brazilian picanha share the menu with octopus over cassava "charcoal" and jumbo shrimp with garden poppies, which gives you a sense of how Furca operates. It's a steakhouse, but one that takes Costa Rican ingredients seriously alongside the global red-meat playbook. Sides run from blackened yucca to grilled asparagus, and the wine list stays in the Americas. Dressy-casual, and not a place you rush through.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Chateaubriand
“Under the leadership of head chef Marco Leiva, this is San José’s take on the global steakhouse, with fine cuts of chateaubriand, Brazilian picanha, falda (flank steak) served with sticky rice and bok choy, and porterhouse.”
Eater -
Picanha
“Under the leadership of head chef Marco Leiva, this is San José’s take on the global steakhouse, with fine cuts of chateaubriand, Brazilian picanha, falda (flank steak) served with sticky rice and bok choy, and porterhouse.”
Eater -
Green papaya salad
“Local Costa Rican products are central to dishes like the green papaya salad, octopus with cassava “charcoal,” and a saute of jumbo shrimp and poppies from the garden.”
Eater
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