Philadelphia, PA - When you’re craving some delicious steak, there is no place better to satisfy than a Brazilian churrascaria. Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for more than 36 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. The general Spanish term for roasting and grilling decadent meats over a blazing, open fire. The name, Fogo de Chão, means campfire or fire on the ground. The serving style is espeto corrido, or “continuous service,” with several meat selections carved table-side according to your liking and temperature.
Events, News, and Specials:
Brazilian steakhouse Fogo de Chão in Philadelphia today announced its seasonal fall menu, which includes a limited time, bone-in Cowboy Ribeye alongside other seasonal favorites and new Bar Fogo items. These new additions include:
- BONE-IN COWBOY RIBEYE: Available now through Jan. 1, the richly marbled steak is, like all of Fogo’s steaks, aged a minimum of 21 days, then slowly roasted over an open flame to enhance its natural flavors before being carved tableside by gaucho chefs.
- 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 great 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.
- 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 chilly day.
The company was initially founded back in 1979 in Porto Alegre, Brazil, and expanded into the United States in 1997. To date are currently 42 locations throughout Brazil, the United States, and Mexico, including locations in São Paulo, Rio de Janeiro, New York, Chicago, Los Angeles, and Mexico City.
Fogo de Chão opened in Center City, Philadelphia only a few years ago in the historic Caldwell’s Jewelry Building. The interior, originally designed by famed Philadelphia architect Horace Trumbauer features French-cut chandeliers and 20-foot ceilings. And the newest location for Fogo de Chão happens to be right around the corner in the heart of King of Prussia’s Town Center.
The Fogo de Chão Opens in King of Prussia location features all of the company’s newest menu innovations, such as the Gaucho Lunch, Brazilian Brunch and Bar Fogo, allowing their guests fresh, exciting ways to experience the restaurant. Located at 155 Main Street, this will be the first restaurant to open at Town Center.
Gaucho Lunch features a weekday lunch menu that allows guests to customize the portion and pace of their meal to fit their schedule. Choices include the Market Table and Feijoada Bar or add a select cut of fire-roasted meat for an additional charge. Guests may also enjoy the Full Fogo Experience. All options served with traditional Brazilian side dishes.
The full Fogo Churrasco Experience is a pre-fixe menu which includes continual service of our fire-roasted meats carved tableside by Brazilian trained gaucho chefs, including house specialties like Picanha (signature sirloin), Filet Mignon, Ribeye, Fraldinha (Brazilian sirloin) Cordeiro (lamb) and more.
As a complement to the variety of protein options, guests can also enjoy the gourmet Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, feijoada (traditional black bean stew with rice, sweet orange, and yuca flour) and authentic Brazilian side dishes. Southern Brazilian side dishes such as pão de queijo (warm cheese bread), crispy hot polenta, and caramelized bananas served family-style. Guests can enjoy as much as they’d like for a fixed price.
With fall upon us, Fogo de Chao is offering some new additions to the Market Table. These include the:
- Roasted Butternut Squash Salad: Butternut squash, a winter staple in Brazil, roasted with cinnamon and honey and then tossed with cranberries and feta for a uniquely autumnal Market Table salad.
- Pear and Endive Salad: Fresh, seasonal pears join julienned purple endive, crumbled bleu cheese and candied bacon with pear vinaigrette to round out this seasonally-inspired salad.
- Butternut and Sweet Potato Soup: Creamy roasted butternut squash blended with sweet potatoes and winter spices in a soup tailor-made to accompany any chilly fall evening.
These new offerings from Fogo de Chão highlight the rich traditions of centuries-old Brazilian culture and cuisine while integrating the flavors of the fall that complement the steakhouse’s variety of fire-roasted meats.
With the many selections included in the Market Table, guests can even choose to go lighter with the “Market Table Only” option. You will have no problem filling up on the array of cheeses like fresh mozzarella, aged manchego and two-year aged Parmesan alongside imported cured meats and tangy sun-dried tomatoes. We loved the signature Chicken Salad, a classic mix of roasted chicken, Brazilian seasoning, mayonnaise, celery, onion, raisins, and parsley. Or the freshly cut and prepared vegetables were featuring a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes, jumbo asparagus and more.
Additionally, Fogo de Chão has unveiled a new wine list that prominently features some of the best varietals from unique and emerging South American wineries and vineyards. New fall cocktails have also hit the menus, and they are as delicious as ever. The Blackberry Azedo incorporates muddled fresh blackberries with mint and shaken with Hendrick’s Gin, Crème de Cassis (black currant liqueur), and a house-made lime sour. The Whisky Jam Sour is a fresh take on the classic whiskey sour. Fogo’s version includes premium Monkey Shoulder Blended Scotch Whisky shaken with raspberry jam, orange bitters, and a house-made lemon sour.
If you’ve always got a room for dessert, as we do, why not try some of their decadent options like Molten Chocolate Lava Cake with a warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream. We also tried the Creme Brulee, a house recipe made with a homemade vanilla bean custard with a glazed sugar coating. They also offer Strawberry Cream made from fresh strawberries blended into strawberry ice cream, topped with crème de cassis or Payaya Cream, by far the most popular dessert in both Brazil and the United States; fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur.
So why not stop by Fogo de Chão and let yourself experience a little taste of Brazil- right here in the Philadelphia area? Reservations are recommended and easily made via OpenTable.
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