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.
Internationally renowned Brazilian steakhouse Fogo de Chão unveiled the completed renovation of its iconic Beverly Hills restaurant located just north of Wilshire Boulevard at 133 N. La Cienega Blvd.The renovated restaurant’s design is contemporary with warm and traditional touches that pay homage to Fogo’s Southern Brazilian roots; it offers guests a variety of updated features and fixtures in the foyer, main dining room, private dining areas, Bar Fogo area and more.
Fogo de Chão debuted three significant menu enhancements, taking guests on a captivating culinary adventure through Southern Brazil without leaving the comfort of their table or bar seats. As part of the Brazilian steakhouse’s largest bar innovation since it arrived stateside nearly 20 years ago, Bar Fogo—a casual alternative for guests looking to enjoy the Brazilian art of churrasco—now features an expanded menu that includes a refined array of new Brazilian Bites, Brazilian-inspired craft cocktails and South American wines.
Fogo de Chão Brazilian Steakhouse introduced its new Sunday Brunch experience, featuring Brazilian-inspired breakfast items that will accompany the restaurant’s premium fire-roasted meat selections, including favorites like the filet mignon, lamb chops, and signature Brazilian picanha.
Fogo de Chão Brazilian Steakhouse announced its second annual Celebrations at Fogo, where guests dining at restaurants between April 18 and June 19 can enter for a chance to win a trip and celebration at any Fogo location around the world.
Celebrate the arrival of spring at Fogo de Chão with innovative new menu items featuring the season's best flavors and ingredients. A vibrant time of year when foods yield their best crops throughout the U.
For those in search of healthy, seasonal food for the New Year, there are plenty of options to be enjoyed. Many superfoods remain in-season, and in most cases generate their most vibrant crops throughout the colder months.
Some restaurants telegraph their specialties in their names—barbecue joints, crab shacks, steakhouses. But these days, steakhouses don’t always fit the traditional mold: Across the country, beef has gone Brazilian.
Southern Brazilian Steakhouse Fogo de Chão opens its Naperville, Chicago, restaurant on January 14. The new restaurant, located in the Freedom Commons dining district, is the third Chicagoland location for the brand that introduced authentic churrasco to the area more than 14 years ago.
Fogo de Chão announced the opening of its first Louisiana restaurant in New Orleans. The new restaurant located at the renovated J.W. Marriott Hotel on 614 Canal Street, officially opened its doors to guests for dinner on December 30.
Fogo de Chao Brazilian Steakhouse will have special hours during the holidays, with several locations open on Christmas Day, and offer holiday menu additions included as part of its full Churrasco experience.
Fogo de Chao announced it will open five new company-owned restaurant locations in the U.S. Fogo opened its first U.S. restaurant in 1997 in Dallas, Texas, and currently operates 26 company-owned locations across 16 states and the District of Columbia.
The average unit volume of the full-service chains in this year’s Top 10 list ranged from $8 million to nearly $15 million—impressive by any standard, but particularly noteworthy when viewed alongside other high performers in the industry.
The decision to divvy the 2015 FSR 50 report into five groups of Top 10 high-performing chains produced interesting results. We settled on metrics that speak to the characteristics of operators who are leading restaurants into next-generation dining.