I had the opportunity to try the leading Brazilian steakhouse Fogo de Chão newly launched menu for the spring season.
Fogo has introduced seven new menu items using fresh seasonal ingredients, including Pork Picanha (butchered and prepared with the same simple style as traditional Picanha, then carved tableside) and a new spicy Linguica Sausage (pork sausage with red pepper, garlic and fresh onion). Both of these delicious cuts of pork are available as part of the Full Churrasco Experience.vetables tobriwn suggar and black peper bacon to black beans an rice. We decided to fill our plates up. Nce we finished, that’s went the fun began.
We had fried polenta and plantains to our table then we started orderingvarious steaks, pork, sausage and lamb. Each was deaeply delicious in it own way.
For drinks, we tried assortmant of things including the caipirinha and papaya cocktail that was to die for!
As my guest and I sat we decided to go to the buffet first. There was an array of great sides like rice, beans, fruit, salad and so much more!
Fogo also unveiled “Eulila,” a red wine blend (Carmenere, Cabernet Sauvignon and Syrah) specially created exclusively for Fogo by the award-winning winemakers at Viña Vik that pays tribute to Eulila “Selma” Oliveira, Chief Culture Officer of Fogo de Chão. It was beautifully done.
If you are going to Fogo this summer, expect great meals like Grilled Pork Belly & Pineapple and Queijo Assado (a Brazilian-style cheese that, when grilled, becomes crispy on the outside, yet warm and melted on the inside, and finished with spicy malagueta honey). Fogo also introduced new Market Table additions, including a Watermelon Feta Salad (juicy watermelon tossed with feta cheese, summer basil, fresh mint, and black pepper) and Tomato Mozzarella Salad (ripe tomatoes, extra virgin olive oil and milk Buffalo mozzarella).
I definitely recommend going to Fogo! Don’t forget to have the custard dessert!