Latest news with #Picanha
Business Upturn
01-07-2025
- Business
- Business Upturn
Fogo de Chão is Giving Away Over $500,000 in Free Meals to Celebrate the Launch of New 'Brazilian Surf & Turf' Limited-Time Experience
DALLAS, July 01, 2025 (GLOBE NEWSWIRE) — Fogo de Chão, the internationally renowned restaurant from Brazil known for its elevated churrasco dining experience, is turning up the heat this summer with the launch of its new $59 Brazilian Surf & Turf menu, available for a limited-time. To celebrate the launch and kick-off Hot Brazilian Summer, Fogo is giving away over $500,000 in complimentary meals, inviting guests to enjoy a dinner that feels like a getaway. The limited-time menu includes a selection of Fire-Roasted Cuts, including: the best cuts of Brazil like Picanha, the prime part of the top sirloin, and Fraldinha, the bottom sirloin known for its strong marbling characteristics and robust flavor, and more, along with a choice of a Butter-Bathed Lobster Tail™ or an All Jumbo Lump Crab Cake. The Brazilian Surf & Turf experience also includes classic Brazilian sides and seasonal selections from the Market Table like plant-based proteins, imported charcuterie, and fresh soups and salads, bringing guests a seasonal variety of nutrient-dense offerings. Starting today through August 4, select Fogo Rewards members will be surprised weekly with one of the 10,000 complimentary $59 Brazilian Surf & Turf experiences, selected at random, accessed with purchase*. The Brazilian Surf & Turf menu is available at all U.S. Fogo locations for a limited-time, bringing the flavors of a faraway escape to the table and creating feel-good moments that let guests indulge in a mini getaway, no travel required. Launching alongside the limited-time menu offering is the Hot Brazilian cocktail. The sweet, spicy, and refreshingly bold drink is crafted with Reposado, citrusy Tempus Fugit liqueur, fresh lime juice, and a sweet-spicy splash of mango habanero, finished with a striking black lava salt rim and mint garnish. Available exclusively by request, guests can enjoy the Hot Brazilian in the bar, dining room, or out on the patio at all U.S. locations by request only through July 30. 'This summer, many guests are craving experiences that feel like an escape without having to go far from home,' said Barry McGowan, Chief Executive Officer at Fogo de Chão. 'At Fogo, we're delivering our most indulgent limited-time experience yet, offering 10,000 complimentary meals for rewards members and a curated Brazilian Surf & Turf experience that brings together our favorite cuts of Brazil and indulgent seafood. It's joy, connection, and celebration—like stepping into the vibrant energy of Brazil, without ever leaving town.' Going beyond the traditional points-based rewards model, Fogo Rewards enhances the dining journey with personalized benefits that begin immediately after enrollment. Members can choose from a wide selection of rewards, including complimentary chilled seafood appetizers, indulgent cut upgrades, and exclusive offers like $1 Caipirinhas every Tuesday at participating locations*. For more information about Fogo de Chão's rewards program, menu offerings or to make reservations, please visit *Must be a Fogo Rewards member. Complimentary Surf & Turf Experience redemption requires purchase of another Full Churrasco, Indulgent Churrasco, or Brazilian Surf & Turf Experience ** Available where permitted by law. $1 Caipirinha not permitted in GA, IN, MA, MI, MO, NJ, NM, NY, OH, PR, VA, or WA. In markets where legal, includes your choice of lime, strawberry hibiscus or passionate caipirinhas. In all other markets, includes your choice of non-alcoholic refillable beverage. Available every Tuesday at the bar and dining room at participating U.S. or Puerto Rico Fogo de Chão locations. Must be purchased with a food item. Limit 2 per person. Hours and offerings subject to change in compliance with local and/or state liquor laws. Must be 21 years of age or older to consume alcohol in the United States. Offer subject to change without notice. This advertisement is not valid where prohibited by law. About Fogo de Chão Fogo de Chão (fogo-dee-shown) is an internationally renowned restaurant from Brazil that elevates the culinary art of churrasco – the art of roasting high-quality cuts of meat over an open flame – into a cultural dining experience. Fogo is famed for its prix fixe Full Churrasco Experience that offers a continuous selection of premium cuts butchered daily by gaucho chefs, simply seasoned and grilled to create a craveable salty bark, then carved tableside. The naturally gluten-free Market Table offers a selection of seasonal salads, charcuterie, exotic fruit, superfoods and more. From celebratory to everyday occasions, Fogo provides selections for every daypart, including All-Day Happy Hour at Bar Fogo, Weekday Lunch, Dinner, and Weekend Brazilian Brunch. Guests can enhance their experience with offerings ranging from a shareable Wagyu New York Strip, South American wines, and more. For locations and to book a reservation to experience the fire of Fogo, visit Fogo de Chão invites guests to indulge in its $59 Brazilian Surf & Turf experience, which features its Butter-Bathed™ Lobster Tail. Fogo de Chão invites guests to experience the spirit and energy of Brazil this summer with its $59 Brazilian Surf & Turf experience. Fogo de Chão invites guests to experience its best cuts of Brazil as part of its $59 Brazilian Surf & Turf experience. Fogo de Chão invites guests to indulge in its $59 Brazilian Surf & Turf experience, which features its All Jumbo Lump Crab Cake. MEDIA CONTACT:Konnect Agency [email protected]
Yahoo
10-06-2025
- Entertainment
- Yahoo
Fogo de Chão Celebrates Dads this Father's Day with a Chance to Win a Custom Churrasco Grill
All Dads Dining On Father's Day Receive $25 off Two Churrasco Experiences For Future Visits, Plus A Chance to Win an At-Home Grill DALLAS, June 10, 2025 (GLOBE NEWSWIRE) -- Fogo de Chão, an internationally renowned Brazilian restaurant celebrated for its elevated churrasco dining experience, invites guests to experience a sizzling celebration for Dads on Father's Day. This Father's Day, all Dads who dine in-restaurant will receive $25 off Two Churrasco Experiences to be redeemed on a future visit,* and one lucky Dad will be selected to win their very own at-home churrasco grill.** Crafted by the same makers of Fogo's proprietary open-flame Churrasco grills that deliver the brand's signature salty bark™ to every select cut, one special dad will become his family's own very Gaucho grill-master - sharing fire-roasted flavors with family and friends, no reservations required. Guests can indulge in Fogo's signature Full Churrasco Experience, which includes a continuous selection of premium fire-roasted cuts carved tableside by gaucho chefs, including the house specialty Picanha —the prime part of the top sirloin, alongside the abundant Market Table which offers a selection of seasonal salads, candied bacon, charcuterie, exotic fruits, and superfoods like the Apple Manchego Salad and Beet tartare. On Father's Day, brunch items will be served until 2:00 pm, including made-to-order omelets, Belgian waffles, Brazilian sausage, imported charcuterie and more. Guests can toast with a Passion Fruit Mimosa and the Fogo Bloody Mary or opt for indulgent upgrades like the Butter-Bathed™ Lobster Tail, All Jumbo Lump Crab Cake, Roasted Bone Marrow, and Black Truffle Butter. Families can also choose the Indulgent Churrasco Experience, which includes a premium enhancement and dessert, blending impeccable flavors and culinary innovation to create an unforgettable experience that dads are sure to love. Kids under 6 eat free, and those aged 7-12 dine half price, making Fogo the perfect destination for the whole family on Father's Day. For more information about Fogo de Chão's menu offerings or to make reservations, please visit *Guests will receive $25 off 2 full churrasco or indulgent churrasco dinners, or $15 off 2 full churrasco or indulgent churrasco lunches, valid 1 per table Monday-Thursdays only.**Guests who dine at Fogo on Father's Day will have a chance to opt in to win a churrasco grill by joining Fogo Rewards or by being a Fogo Rewards member. About Fogo de ChãoFogo de Chão (fogo-dee-shown) is an internationally renowned restaurant from Brazil that elevates the culinary art of churrasco – the art of roasting high-quality cuts of meat over an open flame – into a cultural dining experience. Fogo is famed for its prix fixe Full Churrasco Experience that offers a continuous selection of premium cuts butchered daily by gaucho chefs, simply seasoned and grilled to create a craveable salty bark, then carved tableside. The naturally gluten-free Market Table offers a selection of seasonal salads, charcuterie, exotic fruit, superfoods and more. From celebratory to everyday occasions, Fogo provides selections for every daypart, including All-Day Happy Hour at Bar Fogo, Weekday Lunch, Dinner, and Weekend Brazilian Brunch. Guests can enhance their experience with offerings ranging from a shareable Wagyu New York Strip, South American wines, and more. For locations and to book a reservation to experience the fire of Fogo, visit de Chão invites dads to celebrate this Father's Day with a chance to win an at-home Churrasco grill. For reservations, visit MEDIA CONTACT:Konnect AgencyFogoPR@ A photo accompanying this announcement is available at in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
CTV News
23-05-2025
- Entertainment
- CTV News
Get Grilling: Picanha sandwich
Kitchener Watch Chef Matty B shows us how to use rump cap to make a delicious Picanha sandwich.
Axios
01-05-2025
- Business
- Axios
Hallelujah! Leluia Hall is finally opening next week
Leluia Hall, a new surf-and-turf restaurant by local restaurateurs Jeff Tonidandel and Jamie Brown, opens next week in Dilworth. Why it matters: First announced in 2022, the arrival of this restaurant has been a long time coming and is one of the most anticipated for the city. We got an exclusive behind-the-scenes look at the whirlwind final few weeks of menu tastings, staff trainings and finishing touches ahead of its opening. Driving the news: Leluia Hall opens the week of May 6 at 1829 Cleveland Ave. Hours of operation are Tuesday-Thursday, 4-10pm, Friday-Saturday, 4-11pm, Sundays 4-10pm. Of note: The restaurant will be closed on Tuesday, May 13, for a private event. Catch up quick: Brown and Tonidandel, who also own Haberdish, Growler's Pourhouse and Ever Andalo, purchased the 1915 building from the owner of the longtime favorite Bonterra in 2021. Several factors delayed the restaurant's opening, including unforeseen setbacks and challenges associated with preserving the historic church. The couple also purchased another historic structure — the 120-year-old Leeper-Wyatt building, which they moved from South End to Dilworth, next to Leluia Hall. The vibe: Coastal elegance meets Art-Deco meets Americana. Brown and Tonidandel had a hand in designing every detail inside and outside the building — from its custom Moroccan tiles to its tabletops, even the large palm trees that frame the entrance. The 6,000 square foot space comprises a main dining room, private dining room and wine cellar, a mezzanine dining area with its own bar, and a raw bar where seafood is served fresh. Dig in: Expect family-style, shareable dishes, a raw bar program and prime and wagyu cuts of steak. Executive chef Chris Rogienski and chef de cuisine Cristian Medrano designed the menu in collaboration with the team. "What makes our steak special is we do a salt and sugar cure on all of our steaks — three parts salt, one part sugar," Rogienski said. "Your steak isn't going to taste sweet, but it'll taste beefier." Another menu highlight is the Picanha steak, also known as the rump cap, a popular choice in Brazilian steakhouses worldwide. "I have not heard of a steak house in Charlotte serving Picanha," Rogienski said. Its raw bar will offer a variety of seafood dishes like ceviche, oysters, crudo, tiny tuna tacos and an indulgent seafood tower. "I can see someone [sitting here] having a ceviche with plantains, and then an oyster shooter and then a steak," Tonidandel said of the raw bar. There are plenty of allergy-friendly and specialty diet options, like vegetarian stuffed roasted onions, and gluten-free fried mushrooms and fried coconut shrimp. "We have a dedicated gluten-free fryer, so that allows some of our corn/rice-based fried items (like the tortilla chips, plantain chips and taco shells) to be cooked separately from gluten-containing items," a statement from the owners reads. Between the lines: In a successful kitchen, everything is timed to the second so they can replicate a dish a hundred times over an evening. Even the ceviche, which is made with pineapple juice at Leluia Hall, must have the perfect PH levels and sugar content to stay consistent. Sip on this: 2025 James Beard Award semifinalist and beverage director Colleen Hughes designed the cocktail program, which fuses tropical flavors, house infusions and culinary techniques. Its wine list will have more than 200 variations curated by wine director Michael Klinger. After opening a series of successful restaurants (some of Charlotte's best), Brown and Tonidandel have mastered the art of restaurateurship. The husband-and-wife duo don't just hire a team and hope for the best; they greenlight every detail, from the cut of the shrimp to the thickness of a plantain chip, to the color of the pottery, because everything matters. They do this all while life is happening around them, and this time, documenting it along the way. Zoom in:" Fork and Hammer," produced by Charlotte-based Susie Films, is a television series still in production that follows Brown and Tonidandel's journey to open Leluia Hall. The series follows the couple as they run their five businesses, manage more than 230 employees, open Leluia Hall, and save the Leeper-Wyatt building. Their next venture has already begun. When asked if they had a plan yet for the Leeper-Wyatt building, Brown said, "We do and we don't." Situated next to Leluia Hall, the buildings share the property, the trash, and you can't ignore one while working on the other. "You have to deal with permits, pipes, etc.," Brown explains. Brown did share that the 1903 building, which has four floors, will have a solarium on the top floor.
