Fogo de Chão is one of the most unique and thrilling culinary experiences in New York City. Sitting in a gorgeous setting while you are served some of the most spectacular tasting meats that is done gaucho style is nothing short of amazing. Now the iconic restaurant chain is launching new items just in time for the spring… and your taste buds.
Fogo de Chão has several locations across the United States, but only one in New York City. They are conveniently placed right across from MoMA (Museum of Modern Art), so if you are ever in the mood for some delicious food after a day of window shopping and museum browsing, then this is the place for you.
The food at Fogo is beyond spectacular, as the flip of a circular coaster (red for no, green for yes) will allow you to experience several cuts of meat that are seasoned to absolute perfection. Pair that with the amazing salad bar they have, with all the fixings you could possibly imagine, and some side dishes of plantains, rice and more, and you are in some serious heaven that will be hard to get out of.
Now Fogo de Chão has introduced some new menu items using the freshest ingredients of the season and crafted for those ready to embrace warmer temperatures. From Brazil-inspired meat varieties to nutritionally balanced soups and salads, new spring selections are now available as part of the Full Churrasco Experience at all U.S. Fogo locations for a limited time.
“Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor,” said Barry McGowan, Chief Executive Officer of Fogo de Chão. “At Fogo, our gaucho chefs refresh our Market Table with seasonal items to deliver new choices for our guests to dine with us in a naturally nutritious way.”
A selection of Fogo’s spring menu items include:
Lighter Cuts of Spring – 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) are added to the Full Churrasco Experience this spring.
Market Table Additions – Roasted Cauliflower Salad (oven-roasted with olive oil, garlic and black pepper, then topped with scallions and sesame seeds) andBrazilian Kale & Orange Salad (with a citrus-honey vinaigrette), plus gluten-free Carrot & Ginger Soup (blended with fresh herbs and coconut milk) join the Market Table this season.
Crème de Coconut – A traditional Brazilian recipe, this new dessert features shredded coconut baked with condensed milk and cream, then served warm with ice cream and lime zest.
Blood Orange Manhattan – Buffalo Trace Bourbon is shaken with Carpano Antica, blood orange and angostura bitters, then served on the rocks.
Fogo de Chão is also honored to unveil “Eulila,” a red wine blend specially created exclusively for Fogo by the award-winning winemakers at Viña Vik. Available by the glass or bottle, the wine blends Carmenere, Cabernet Sauvignon and Syrah grapes from the Cachapoal Valley in Chile and pays tribute to Eulila “Selma” Oliveira, Chief Culture Officer of Fogo de Chão.
For more information on Fogo de Chão, click here.