Fogo de Chão Adds Dry Aged Tomahawk Ribeye for Limited Time
Leading 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,” says 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.”
The 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.
Fogo’s new Reserve Wine List provides guests with the opportunity to explore iconic wines at affordable price points and sample selections in three- or six-ounce pours to complement any meal. The list features premier wines from South and North America which pair exceptionally well with the brand’s fire-roasted meats. Fogo is the first restaurant in the United States to introduce guests to two varietals from esteemed Chilean winery, VIK. The Milla Calla and VIK red blends are available to taste as part of the Reserve Wine List or purchase by the bottle.