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New Fire-Roasted Churrasco Meat Boards and More at Fogo de Chão

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As if “indulgent” didn’t already describe the premium meat offerings at Brazilian steakhouse, Fogo de Chão,  the new fall season menu offers the richly marbled  bone-in Cowboy Ribeye. Bone-in meats have more “decadent flavor,” because bones help retain moisture during the cooking process; the result is a richer, juicer cut of meat.

  The fall menu expansion  includes Churrasco Meat Boards and Picanha Burger to the dining room and to Bar Fogo.    existing variety of bone-in meats, such as slow cooked beef ribs, double cut lamb chops, center-cut pork chops and more.

Manager Leo stands at the door with a huge welcome!

All of Fogo’s steaks, including the new bone-in Cowboy Ribeye, are aged a minimum of 21 days, then slowly roasted over an open flame to enhance their natural flavors before being carved tableside by gaucho chefs.

An expanded Bar Fogo menu also features:

Picanha Burger with fresh picanha ground in-house sits atop a brioche bun with smoked provolone, bibb lettuce, tomato, onion and chimichurri aioli; served with crispy polenta fries.

Churrasco Meat Board:  Available asual Bar Fogo setting can enjoy one, two or three selections of fire-roasted meat, including beef or pork ribs, lamb chops and beer-braised chicken legs, served with authentic chimichurri sauce.

The Cowboy Ribeye is available now through Jan. 1, 2018, at all U.S. and Puerto Rico Fogo de Chão locations. http://www.fogo.com.

The divine Feijoada Bar and the expansive seasonal Market Table at all U.S. and Puerto Rico Fogo de Chão locations will also featuring popular fall menu items, back by popular demand.  They include:

  • Winter Citrus Salad: This light and flavorful salad features ruby red grapefruit, oranges, tangerines and blood oranges, plus a drizzle of agave syrup and fresh mint that offers refreshing flavor perfect for the fall.
  • Roasted Butternut Squash and Cranberry Salad: This autumnal salad features butternut squash roasted with cinnamon then tossed with roasted cranberries, honey, and feta cheese.
  • Butternut Squash Soup: Seasonal favorites butternut squash and sweet potatoes join coconut milk and spice for a warm, naturally vegan soup perfect for a cool day.

Seasonal and expanded menus are that keep  the Fogo de Chão eateries fresh with new items and menus are delivered. regularly.   Innovations include weekday lunch starting at $15, weekend Brazilian Brunch and a newly enhanced Bar Fogo menu that features smaller, sharable plates, Brazilian-inspired cocktails and happy hour.Larry Johnson, Chief Executive Officer of Fogo de Chão, describes it as, “Sharing our Brazilian culture and cuisine.  And they are perfect in the dining or casual bar with a glass of wine or a Caipirinha.”  We agree.

For an inside look into the history and heritage of the gaucho culture, watch the NBC 2016 Olympic Games vignette “The Gaucho Way” or visit Fogo.comFacebookTwitterand Instagram.


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Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.