Market Overview

Fogo de Chão Releases Fall Flavors With New Seasonal Menu

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DALLAS, Sept. 04, 2018 (GLOBE NEWSWIRE) -- With the changing of the seasons comes an abundance of flavor as leading Brazilian steakhouse Fogo de Chão brings a taste of fall to its nearly 40 U.S. restaurants this month. From the season's best flavors such as roasted butternut squash to lentils, tomatoes and spinach, four new seasonal offerings are making their way to the Fogo experience.

Kale Butternut Squash Salad
Leading Brazilian steakhouse Fogo de Chão brings a taste of fall to its nearly 40 U.S. restaurants this month with a new seasonal menu that includes a fresh butternut kale salad tossed in a honey-citrus vinaigrette.



Apple Fig Crostada
Leading Brazilian steakhouse Fogo de Chão brings a taste of fall to its nearly 40 U.S. restaurants this month with a new seasonal menu that includes a warm apple fig crostada.



"Menu innovation is at the core of what we do and who we are at Fogo. We're always looking to add new, seasonal ingredients to the authentic Brazilian staples on our Market Table," said Larry Johnson, Chief Executive Officer of Fogo de Chão. "Just like gauchos on the family farms in Southern Brazil, we harvest and source seasonal ingredients for the Market Table to complement our fire-roasted meats. Fall brings an abundance of flavors for guests to indulge as they celebrate the season."

The fall menu features are available at all locations in the U.S. and Puerto Rico for a limited time and include:

  • Butternut Kale Salad: Roasted butternut squash, fresh kale, chickpeas and feta are mixed with protein-rich pumpkin seeds and sunflower seeds, then tossed in a honey- citrus vinaigrette.
     
  • Gigante Bean Salad: Marinated gigante beans are combined with bell pepper, onion and fresh herbs before being mixed with a vinaigrette dressing.
     
  • Autumn Lentil Soup: French green lentils, carrots, onions and celery are simmered with tomatoes, garlic and spinach in this savory, gluten-free and vegetarian soup.
     
  • Apple Fig Crostada: Spiced apples are baked with butter and brown sugar inside a flaky puff pastry that is topped with homemade fig compote, balsamic glaze and fresh whipped cream.

For more information about Fogo de Chão, the fall culinary additions or to make dining reservations, please visit http://www.fogo.com.

About Fogo de Chão

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 52 locations throughout Brazil, the United States, Mexico, and the Middle East. 

Fogo's distinctive and authentic Brazilian dining experience begins with the seasonal Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, imported charcuterie and more. The restaurant features a variety of simply seasoned meats that are fire-roasted by gaucho chefs, plus seafood, desserts, signature cocktails and an award-winning wine list. In addition to the full churrasco experience, Fogo offers its guests multiple ways to enjoy the experience at varying price points, including weekday lunch starting at $15, weekend Brazilian Brunch and an enhanced Bar Fogo menu that features smaller, sharable plates, Brazilian-inspired cocktails and happy hour. 

For an inside look into the history and heritage of the gaucho culture, watch the NBC Olympic Games vignette "The Gaucho Way" or visit Fogo.com, Facebook, Twitter and Instagram

Media Contact:
Seth Grugle, ICR
646.277.1200
FogoPR@icrinc.com

Photos accompanying this announcement are available at
http://www.globenewswire.com/NewsRoom/AttachmentNg/06e7a366-5baf-4932-85ba-1d7ce86a6f69

http://www.globenewswire.com/NewsRoom/AttachmentNg/3c730449-42ac-4aab-88bf-9c15ea150666

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