We’re falling for these Brazilian sides.

Fogo de Chao

Brazilian Steakhouse Fogo De Chão Debuts Fall Seasonal Menu

Fogo De Chão has created a seasonal fall menu to highlight autumnal flavors alongside the restaurant’s traditional piles of meat

Brazilian steakhouse chain Fogo De Chão may be known for its all-you-can-eat meat carved tableside from six different cuts of steak, chicken, pork, and lamb, but the side dishes change seasonally. Fogo De Chão has introduced a new fall menu at all of its locations for now through November, as well as a new wine list.

The new side dishes include roasted butternut squash salad (butternut squash, a winter staple in Brazil, is roasted with cinnamon and honey, and then tossed with cranberries and feta); pear and endive salad (fresh, seasonal pears join julienned purple endive, crumbled blue cheese, and candied bacon with pear vinaigrette); and butternut squash and sweet potato soup (creamy roasted butternut squash blended with sweet potatoes and winter spices).

“Cooler temperatures call for fire-roasted meats and rich, robust flavors,” said Larry Johnson, chief executive officer of Fogo de Chão. “To complement our menu, we’ve created these special seasonal recipes and introduced new wine offerings that we’re sure our guests will want to try.”

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Fall cocktails include the Blackberry Azedo (fresh blackberries muddled with mint and shaken with Hendrick’s Gin, Crème de Cassis, and a house-made lime sour), and the Whisky Jam Sour (Fogo’s version of a whiskey sour made with Monkey Shoulder Blended Scotch, shaken with raspberry jam, orange bitters, and a house-made lemon sour).

 

600 E Pratt St (at Market St)
Baltimore, MD 21202
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