Make new memories while safely dining out this fall at Fogo de Chão, an internationally-renowned Brazilian steakhouse. This season, the steakhouse is introducing a premium Porterhouse steak to the Full Churrasco Experience.
Fogo de Chão specializes in the centuries-old Southern Brazilian cooking technique of churrasco – the art of roasting high-quality cuts of meats over open flame, all of which are carved table-side by Brazilian-trained gaucho chefs. Founded in Southern Brazil in 1979, Fogo de Chão boasts 55 locations throughout Brazil, US, Mexico, and the Middle East.
In light of the current situation, Fogo implemented 12 Safety Promises, which include enhanced sanitation protocols and additional safety measures, to protect the health and well-being of guests and team members alike. For example, the restaurants are sanitized three times daily to CDC standards, tables spacing and guests are limited to meet local requirements, and menus and digital payment devices are wiped down between each use, all the while maintaining enhanced hospitality like Market Table Chefs available to prepare and serve salads table side.
Fogo’s distinctive and authentic Brazilian dining experience typically begins with the seasonal Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, imported charcuterie and more. The restaurant features a variety of simply seasoned meats that are fire-roasted by gaucho chefs, plus seafood, desserts, signature cocktails and an award-winning wine list.
The new Porterhouse steak, which is now part of the Full Churrasco Experience, is a decadent cut seasoned with sea salt and fire-roasted on the bone to maximize flavor. The Porterhouse has two steaks in one cut – tender Filet Mignon on one side and expertly-seared New York Strip on the other. It is served with flavorful chimichurri sauce.
The decadent dessert menu includes classic favorites like New York Style Cheesecake and Molten Chocolate Cake, as well as unique Brazilian favorites like Papaya Cream (fresh papaya blended with vanilla ice cream and topped with a black currant liqueur), Creme de Coconut (shredded coconut baked with condensed milk and cream, served warm with vanilla ice cream and lime zest), and Tres Leches Cake (rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite).
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