Beef Ancho Ribeye Fogo De Chao
Fogo de Chão Greets Spring With New Bone-In Ribeye and In-Season Market place Tabular array Offerings
New menu items include fresh salads at their peak, soup and dessert, all available for a express fourth dimension
| Source: Fogo de Chao Fogo de Chao
Plano, Texas, U.s.
DALLAS, March 08, 2021 (GLOBE NEWSWIRE) -- Fogo de Chão, the internationally-renowned steakhouse that allows guests to notice "what's next" at every turn, is celebrating the flavor of warmer weather with a new bound menu. From a flavorful, bone-in cut and Market Table salads to a house-made dessert and more, Fogo'due south new spring selections are now bachelor for a limited time as office of the Total Churrasco Experience at all restaurants nationwide.
"This time of year marks a menstruum of renewal and fresh beginnings when nosotros can bring in-flavour fruits, vegetables and fire-roasted additions to our menu for all of our guests to explore and enjoy," said Barry McGowan, Chief Executive Officer of Fogo de Chão. "At Fogo, we strive to bring our guests joy while dining out through our Brazilian hospitality and continued innovation to raise their experience."
Fogo'south innovative spring menu offerings include:
- Bone-In Beef Ancho Ribeye: Aged for 21 days for more season, this ribeye is slow-roasted on the os to preserve the rich flavors of bone-in steaks.
- Whipped Ricotta with Crudité: Fresh ricotta cheese is topped with extra virgin olive oil, parsley, mint, roasted garlic and thyme, served alongside fresh vegetables.
- Roasted Eggplant: Marinated with peppadew peppers, garlic, capers and fresh herbs, the roasted eggplant is then tossed with Actress Virgin Olive Oil and Balsamic Vinegar.
- Apple Manchego Salad: Granny smith apples and manchego cheese are tossed with honey, lime zest and blackness mission figs.
- Cucumber Salad: Fresh cucumber served with pickled onion and Brazilian vinaigrette.
- Tomato Mozzarella Soup: Ripe tomatoes and fresh basil are blended with a touch of sour cream and Parmesan cheese, topped with buffalo mozzarella and Pão de Queijo croutons.
- Passion Fruit Mousse: Rich passion fruit mousse is topped with tart passion fruit glaze and a puffed pastry well-baked.
Each of the bound menu additions pairs perfectly with Fogo's signature fire-roasted meats, including Picanha sirloin and tender lamb chops. Fogo's a la card seafood options like Chilled Lobster and Shrimp titbit and indulgent cuts like a Wagyu New York Strip tin can be added to whatever dining experience for even more variety and decadence.
For more information almost Fogo de Chão, its seasonal offerings or to brand dining reservations, please visit http://world wide web.fogo.com.
Nigh Fogo de Chão
Fogo de Chão (fogo-dee-shown) is an internationally-renowned steakhouse that allows guests to discover what's adjacent at every turn. Founded in Southern Brazil in 1979, Fogo elevates the centuries-old cooking technique of churrasco – the fine art of roasting loftier-quality cuts of meat over an open flame – into a cultural dining experience of discovery. In addition to its Market place Tabular array and Feijoada Bar – which includes seasonal salads and soup, fresh vegetables, imported charcuterie and more – guests are served simply-seasoned meats that are butchered, burn down-roasted and carved tableside by gaucho chefs. Guests tin can also indulge in dry out-aged or premium Wagyu cuts, seafood a la bill of fare, all-day happy hour featuring signature cocktails, and an award-winning S American wine listing, as well every bit smaller, sharable plates in Bar Fogo. Fogo offers differentiated menus for all dayparts including lunch, dinner, weekend brunch and grouping dining, plus full-service catering and contactless takeout and commitment options.
Fogo has 55 locations across the globe, including 43 in the United States, 6 in Brazil, iv in Mexico and two in the Middle E. 5 additional U.Southward. locations, plus franchised restaurants in United mexican states, are currently under development, including a flagship feel in Coral Gables, Fla., that will characteristic a Next Level cigar lounge and the Butchery.
For more than information, visit Fogo.com, Facebook, Twitter and Instagram.
Media Contact:
FogoPR@icrinc.com
Photos accompanying this announcement are available at
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Source: https://www.globenewswire.com/news-release/2021/03/08/2188731/31907/en/Fogo-de-Ch%C3%A3o-Greets-Spring-With-New-Bone-In-Ribeye-and-In-Season-Market-Table-Offerings.html
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