Fogo de Chão Heats Up the Fall With New, Indulgent Bone-In Cuts
13 Settembre 2017 - 2:30PM
Leading Brazilian steakhouse Fogo de Chão is expanding its premium
meat offerings with the debut of a limited-time, bone-in Cowboy
Ribeye. This richly marbled steak leads the award-winning
churrascaria’s fall menu innovation, adding to their existing
variety of bone-in meats, such as slow cooked beef ribs, double cut
lamb chops, center-cut pork chops and more. The menu expansion also
includes the introduction of Churrasco Meat Boards and Picanha
Burger to Bar Fogo, offering guests the ability to indulge in
bone-in premium cuts and more while in a more casual bar setting at
Fogo de Chão.
Photos accompanying this announcement are available
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“Sharing our Brazilian culture and cuisine is
the heart of what we do at Fogo, and we want our guests to be able
to experience the authentic churrasco we’ve been serving for almost
40 years in all parts of our restaurant,” said Larry Johnson, Chief
Executive Officer of Fogo de Chão. “Now, guests are able to indulge
in our Full Churrasco Experience in the main dining room, or share
Churrasco Meat Boards offering many of our bone-in cuts in Bar Fogo
with a glass of wine or a Caipirinha.”
Bone-in meats have more decadent flavor, as
bones help retain moisture during the cooking process; the result
is a richer, juicer cut of meat. 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.
The seasonal Market Table at all U.S. and Puerto
Rico Fogo de Chão locations is also featuring popular fall menu
items, back by popular demand, including:
- 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.
An expanded Bar Fogo menu also features:
- Picanha Burger: 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: Those looking for a
taste of Fogo’s famous churrasco experience in the more casual 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. For
more information on the new fall menu offerings or to make dining
reservations, please visit http://www.fogo.com.
About Fogo de ChãoFogo de Chão
(fogo-dee-shown) is a leading Brazilian steakhouse, or
churrascaria, specializing 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
tableside by Brazilian-trained gaucho chefs. Founded in Southern
Brazil in 1979, there are currently 48 locations throughout Brazil,
the United States, Mexico, and the Middle East.
Fogo’s distinctive and authentic Brazilian
dining experience 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. In addition to the full churrasco
experience, Fogo offers its guests multiple ways to enjoy the
experience at varying price points, including 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.
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.com, Facebook, Twitter and
Instagram.
Media Contact:Seth Grugle,
ICR646.277.1200FogoPR@icrinc.com
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