By Robere Lett | Publisher
The History of Fogo de Chão Brazilian Steakhouse is a storied one beginning on a ranch in Southern Brazil nearly 40 years ago and currently culminating in fifty restaurants across the United States and the world. The Haute team was invited to partake in the ambiance of Fogo de Chão (pronounced fo-go dee shown) for an exceptional dining opportunity. Fogo de Chāo means “campfire” or “fire on the ground” to embody the traditional gaucho method of roasting meats over an open fire. I had a chance to speak one on one with the General Manager of the Troy Michigan location Josh Roan to get the scoop on this area’s latest culinary treat. The beautiful new location was once a Champps restaurant but has been completely transformed. When asked what the Fogo de Chão experience is and what they want the guest to come away with he stated,
“Everything from our table-side service of premium cuts of meat by our gaucho chefs to a seasonal Market Table, craft cocktails and award-winning wine list are all part of what makes every trip to Fogo a truly memorable dining experience.”
Various cuts of skewered meats are delivered directly to your table for sampling.
Even fire-roasted options can be had at the bar for guests looking to enjoy a lighter experience.
The traditional churrascaria way of grilling – fire-roasting the highest quality meats… (Alan Weiner Photography)
The open and airy design is something Josh says is part of the continuing innovation of the company to bring a new modern perspective to the traditional Brazilian aesthetics. As part of their innovations in dining the restaurant has a new menu offering beginning at $29, where guests can choose a single cut of fire-roasted meat plus unlimited trips to the Market Table, and continuous service of authentic Brazilian side dishes. Check out the website for the complete menu and pricing.
The open and airy floor plan allows for comfort and accessibility. (Alan Weiner Photography)
The Market Table & Feijoada Bar with seasonal salads, fresh vegetables, soups and more.
One of my personal favorites was the BLACK PEPPER CANDIED BACON, oven roasted with brown sugar, black pepper and red pepper flakes. So good I wanted to eat it with everything!
“Meet your Fogo de Chão Troy Team” (L-R): Josh Roan, General Manager, Mernard Landicho, Restaurant Manager, Michael Crank, Sales Manager and Thiago Moreira, Head Gaucho Chef (Alan Weiner Photography)
The restaurant’s amazing selection of award-winning wines.
It wouldn’t be a complete dining experience without drinks and dessert both of which are genuinely incredible; we tried several cocktails but my personal favorite was the STRAWBERRY HIBISCUS CAIPIRINHA.
And of course the desserts:
MOLTEN CHOCOLATE CAKE – Warm, inviting chocolate cake with a soft fudge center accompanied by a generous scoop of delicious vanilla ice cream.
The NEW YORK STYLE CHEESECAKE – A rich slice of vanilla cheesecake that can be topped with raspberry, caramel, strawberry or chocolate sauce – or served plain. Simply perfection.
KEY LIME PIE – A sweet, real Florida key lime pie with a crispy graham cracker crust.
Haute is… Team members Lisa Beard and LaVonne Trent having an amazing dining experience @Fogo de Chão.