Fogo de Chão Launches New Select Cuts Menu Option, Further Expanding Dining Variety and Value for Guests in 2024

Fogo de Chão invites guests of all dietary lifestyles to experience its plant-based menu offering including its Seared Tofu with Sesame Black Bean Pasta. 

Fogo de Chão, the internationally-renowned restaurant from Brazil that allows guests to make discoveries at every turn, launches a new Select Cuts menu option available starting today at all U.S. locations during Dinner and Weekend Brunch. This new dining option starts at $37* and provides guests with their choice of a preferred, fire-roasted protein carved tableside including prized favorites like Picanha, Fraldinha, and Bisteca de Porco (Double Chop Pork Chop), paired with the nutrient-dense Market Table featuring seasonal salads, fresh vegetables, charcuterie and more, and Brazilian side dishes.

The Select Cuts menu option exemplifies Fogo’s commitment to offering premium dining experiences for all dietary tribes including Keto, Paleo, Vegan, and Pescatarian, all while maintaining an approachable price point. This addition joins other wholesome, nutrient-dense menu staples, such as Chilean Sea Bass, Cauliflower Steak, Seared Tofu with Sesame Black Bean Pasta, and more.

During Weekday Lunch guests can also experience Fogo’s Market Table and Feijoada Bar for $18 which features nutrient-dense and flavorful choices for every occasion. Market Table highlights include seasonal salads, fresh micro greens, natural and plant-based proteins, charcuterie, and 100% gluten-free dining options.

“For over 45 years Fogo has welcomed guests from all dietary tribes to discover our wholesome menu options available at every daypart and occasion,” said Barry McGowan, Chief Executive Officer at Fogo. “At Fogo, we offer culinary discoveries for everyone to enjoy, from premium Churrasco proteins and seafood options to flavorful vegetarian and vegan choices – there’s no veto vote at Fogo when dining with a group with a variety of dietary preferences.”

Each visit to Fogo is an opportunity for new culinary discoveries at every daypart including All-Day Happy Hour** at Bar Fogo, weekend brunch, lunch, and dinner. For guests seeking an indulgence, Fogo offers premium cuts including a 20-ounce Wagyu New York Strip and a 36-ounce dry-aged Tomahawk Ribeye.

For more information about Fogo de Chão or to make dining reservations, visit Fogo.com.
*Select Cuts pricing may vary by location. 
** All-Day Happy Hour is available in most markets.

About Fogo de Chão
Fogo de Chão (fogo-dee-shown) is an internationally renowned restaurant that allows guests to discover what’s next at every turn. Founded in Southern Brazil in 1979, Fogo elevates the centuries-old culinary art of churrasco –roasting high-quality cuts of meat over an open flame – into a cultural dining experience of discovery for all dietary tribes from vegan to keto to pescatarian and more. In addition to the Market Table & Feijoada Bar with fresh seasonal salads, nutrient-dense dishes, imported charcuterie, and more, guests are served simply- seasoned meats that are butchered, fire-roasted, and carved tableside by gaucho chefs. Fogo offers differentiated menus and prices from lunch, dinner, and weekend brunch to indulgent Wagyu, All-Day Happy Hour, and half-priced bottles of South American wines every day. Group dining, full-service catering, and delivery options are available for any celebration or gathering. For locations and more information visit www.fogo.com.

 

Fraldinha Plated

Fogo de Chão introduces a new Select Cuts menu offering where guests can choose a fire-roasted protein carved tableside continuously, like Fraldinha, paired with the Market Table for Brunch and Dinner. Fogo.com

Plate_MarketTable (1)

Fogo de Chão invites guests to discover nutrient-dense and flavorful options at the Market Table including seasonal salads, fresh micro greens, natural and plant-based proteins, imported charcuterie, and more. Fogo.com

Seared Tofu with Miso Black Bean Pasta Birds Eye (2)

Fogo de Chão invites guests of all dietary lifestyles to experience its plant-based menu offering including its Seared Tofu with Sesame Black Bean Pasta. Fogo.com




I want to grow my online platform to create awareness about ethical consumerism, environmentalism, and the plant-based lifestyle. My main mission is to share information that empowers people to make better choices and create a VEG NEW WORLD :)


Your support is vital and is helping me share the collected information with thousands of readers and viewers. I try to deliver exclusive stories and relevant content in a challenging commercial environment. Your contribution helps me to cover the costs that my service requires. Please consider contributing (no matter how small) to keep the information flowing so you can remain informed and have life changing interviews and stories to share.



Stake.com



Related articles

Hain Celestial Appoints Chris Jenkins as Global Impact Leader

  Appointment Reinforces Hain's Commitment to Advance its Global Impact...

Cresilon Announces Global Distribution Agreement for VETIGEL with Covetrus

  Revolutionary hemostatic gel for veterinary surgeons available in the...

Paving the Way for a Vegan Europe: The Plant-Based Manifesto and Its Vision for 2050

  The European Vegetarian Union (EVU) has launched a groundbreaking...

Vegan Triathlete Claims Continental Title

  Charm McShane Triumphs in Oceania Triathlon Sprint The first part...
Stake.com
Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.