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.
“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,” says 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.
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