Best Brazilian Steak House Fogo de Chao
Our favorite Brazilian steakhouse, Fogo de Chão, enhances the guest experience by unveiling new ways to indulge just in time for the holidays.
For a limited time, guests have the option to add a decadent, shareable Dry Aged Tomahawk Ribeye to any dinner experience or they can indulge in premium seafood appetizers including lobster & shrimp or a chilled seafood tower. A recent partnership between Fogo and Coravin will also allow guests to regularly taste and select high-end wines from the new Reserve Wine List without the need to commit to the whole bottle.
“Since Fogo was founded about 40 years ago, we have been leaders in offering premium aged meats to ensure guests have access to the best Brazil has to offer as part of our authentic Churrasco experience,” said Larry Johnson, Chief Executive Officer of Fogo de Chão. “Each guest experience is uniquely tailored to individual preferences. Now guests can celebrate the season with a premium Dry Aged Tomahawk Ribeye, perfect for groups, family holidays, or parties that are prime sharing occasions.”
Our 32oz. Tomahawk Ribeye is dry aged for a minimum of 42 days for an even richer flavor to enhance any Fogo dining experience. The cut is available a la carte and is now offered at all Fogo de Chão locations across the U.S. and Puerto Rico for a limited time only.
“Menu innovation is at the core of what we do and who we are at Fogo. We’re always looking to add new, seasonal ingredients to the authentic Brazilian staples on our Market Table,” said Larry Johnson, Chief Executive Officer of Fogo de Chão. “Just like gauchos on the family farms in Southern Brazil, we harvest and source seasonal ingredients for the Market Table to complement our fire-roasted meats. Fall brings an abundance of flavors for guests to indulge as they celebrate the season.”
The fall menu features are available at all locations in the U.S. and Puerto Rico for a limited time and include:
- Butternut Kale Salad: Roasted butternut squash, fresh kale, chickpeas and feta are mixed with protein-rich pumpkin seeds and sunflower seeds, then tossed in a honey- citrus vinaigrette.
- Gigante Bean Salad: Marinated gigante beans are combined with bell pepper, onion and fresh herbs before being mixed with a vinaigrette dressing.
- Autumn Lentil Soup: French green lentils, carrots, onions and celery are simmered with tomatoes, garlic and spinach in this savory, gluten-free and vegetarian soup.
- Apple Fig Crostada: Spiced apples are baked with butter and brown sugar inside a flaky puff pastry that is topped with homemade fig compote, balsamic glaze and fresh whipped cream.
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