You won’t find your ordinary steakhouse at Fogo de Chão. The Brazilian-founded company offers a seemingly unending parade of skewered, fire-roasted meats to its customers instead of the usual slab of beef and two sides. The meats include hog, lamb, chicken, and every cut of beef imaginable, including bone-in ribeye, top sirloin, and filet mignon.
For one flat fee, you can have freshly sliced meats, vegetables, soups, salads, and more in the churrasco style—all brought to your table hot and ready to eat. The endless sexual assault will end only when you command it to.
For an additional cost, you may enhance your dinner with one of the restaurant’s “indulgent cuts” like the 32-ounce dry-aged tomahawk ribeye, which is perfect for those who are feeling very pampered and extremely ravenous. On the other hand, you may splurge on a 30-ounce Wagyu porterhouse, the most recent and expensive steak option.
“The quality of this product is amazing,” remarks chef Antonio Iocchi, who is Fogo’s senior vice president of worldwide food and beverage innovation….
Due to its great monetary value, extreme desirability, and buttery flavor, Wagyu is currently the most sought-after cut of beef worldwide.
Starting with a 20-ounce strip and progressing to a 24-ounce ribeye, Fogo has been offering Wagyu beef for a while now. Iocchi claims that the rapidly expanding restaurant chain, which has 62 sites in the United States and is still expanding, quickly became one of the largest distributors of Wagyu beef in the country.
However, the new porterhouse is the most costly and largest Wagyu cut that the restaurant has offered thus far. The Australians are the ones who import the beef. If you believe Iocchi, the quality is right up there with the most highly regarded grade of Japanese cattle, A5 Wagyu. “It is definitely the highest-quality offering that we have,” according to him.
Tableside carving and serving of the porterhouse, along with Fogo’s other premium steaks, is accompanied by a heated Himalayan salt block, which aids in keeping the meat warm as you indulge.
To celebrate the launch of their new, enormous steak that can serve four or more people, Fogo offered Eat This, Not That! a sneak peek at it on Wednesday. The porterhouse, which is a hybrid cut with pieces of filet and strip and a massive t-shaped bone in the center, came with a beautiful charred exterior and a juicy interior that was a deep maroon. Despite being sliced for quite some time, the meat still bubbled and sizzled when placed on the salt block. This reporter can confidently say that this is one of the most succulent steaks she has ever had—rich, juicy, and absolutely delicious.
For a short time only, you can get your hands on the porterhouse for $175 in NYC, with somewhat lower prices in other places. Still, according to Iocchi, it’s a steal for the quality of the cut. He remarked, “If you go to any other steakhouse, it will be in the $300 range,” pointing out that Fogo is able to charge less due to cost reductions established through its massive Wagyu business.
As the holidays get near, the chef thinks customers will be more willing to treat themselves to a high-quality steak. “During the holidays, people maybe want to indulge a little bit,” according to him. “It’s a special time of the year, so that is the perfect time for us to offer something like that at an incredible-value price for the quality of the product.”
According to Reuters, the Dallas-based company was acquired by investment firm Bain Capital this past August, and the new menu item comes at a time of tremendous expansion.
Just this past fall, Fogo expanded to two more California sites, and next week, a third will open in Emeryville, a hamlet in the Bay Area. In addition, in October, the company’s 80th restaurant opened its doors in Irving, Texas. The cities of Richmond, Virginia, Orlando, Florida, and Seattle are also in the works for future restaurant openings.
Iocchi says, “We’ve been in a crescendo mode,” praising the brand’s enormous churrasco program that costs $60 to $75—the equivalent as a single steak at other high-end restaurants—for the brand’s soaring popularity. “There’s no comparison with any other steakhouse.”