Bi-Annual FOGO de CHÃO Menu Unveiling

Tinsel & Tine Highlights

Fogo de Chão Fall Menu 2019

By Le Anne Lindsay, Editor   ORIGINALLY POSTED September 18, 2019

You may have noticed Tinsel & Tine makes a visit to Fogo de Chão Brazilian Steakhouse (1337 Chestnut St, Philadelphia, PA 19107) fall and spring; because they invite me, yes, but mainly because it’s one of the best dining experiences in the city – Fine, Filling and Fun!

Sometimes I say, I’m just going to go for the Market Table extensive Salad Bar offerings, soups and beans and skip the grilled meats. Until I see all those succulent cuts of beef, chicken, and pork perfectly grilled to your desired temperature swirling around me, and I can’t resist!

Now, as we get ready for the temperatures to drop, Fogo is firing up the grill with a new fall menu. From a premium New York Strip to salads and new vegetarian offerings, the seasonal selections are now available on the Market Table and as part of the Full Churrasco Experience at all Fogo locations in the United States and Puerto Rico for a limited time.

“In Southern Brazil, local farmers and families rotate and harvest produce during peak seasonality. Here at Fogo, we embrace that same approach on our Market Table and churrasco grill,” said Barry McGowan, Chief Executive Officer of Fogo de Chao. “We are refreshing our menu to feature the flavors of fall when fruits and vegetables such as butternut squash and pears are at their peak ripeness.”

Fogo’s Fall Menu Selections Include:

(photos courtesy of Fogo de Chao)

New York Strip: A premium steak lightly seasoned with rock salt and fire-roasted on the churrasco grill.

Butternut Kale Salad: Roasted butternut squash, fresh kale, chickpeas and feta tossed with honey citrus vinaigrette, and topped with pumpkin and sunflower seeds. 

Butternut & Sweet Potato Soup: Roasted butternut squash blended with sweet potatoes and winter spices.  

Roasted Sweet Potatoes: Oven-roasted and miso-glazed sweet potatoes with freshly chopped parsley. 

Pear & Endive Salad: Juicy seasonal pears, red and gold endive, blue cheese, candied bacon, lightly mixed with pear vinaigrette.  

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About Fogo de Chão (fogo-dee-shown) is a leading Brazilian steakhouse, or churrascaria, specializing in the centuries-old Southern Brazilian cooking technique of churrasco – the art of roasting high-quality cuts of meats over open flame, all of which are carved tableside by Brazilian-trained gaucho chefs. Founded in Southern Brazil in 1979, there are currently 54 locations throughout Brazil, the United States, Mexico and the Middle East.