Wednesday, November 7, 2018

Dry Aged Tomahawk Ribeye Debuts on the Fogo Menu for a Limited Time

32 oz. Dry Aged Tomahawk Ribeye at Fogo de Chão

From our friends at Fogo de Chão...

Guests Can Now Also Add Decadent Lobster Appetizers and Sample Iconic High-End Wines in Three- or Six-Ounce Pours, Through Fogo’s New Reserve Wine List

Leading Brazilian steakhouse, Fogo de Chão, enhances the guest experience by unveiling new ways to indulge just in time for the holidays. For a limited time, guests have the option to add a decadent, shareable Dry Aged Tomahawk Ribeye to any dinner experience or they can indulge in premium seafood appetizers including lobster & shrimp or a chilled seafood tower. A recent partnership between Fogo and Coravin will also allow guests to regularly taste and select high-end wines from the new Reserve Wine List without the need to commit to the whole bottle.

“Since Fogo was founded about 40 years ago, we have been leaders in offering premium aged meats to ensure guests have access to the best Brazil has to offer as part of our authentic Churrasco experience,” said Larry Johnson, Chief Executive Officer of Fogo de Chão. “Each guest experience is uniquely tailored to individual preferences. Now guests can celebrate the season with a premium Dry Aged Tomahawk Ribeye, perfect for groups, family holidays, or parties that are prime sharing occasions.”

Our 32 oz. Tomahawk Ribeye is dry aged for a minimum of 42 days for an even richer flavor to enhance any Fogo dining experience. The cut is available a la carte and is now offered at all Fogo de Chão locations across the U.S. and Puerto Rico for a limited time only.

Fogo’s new Reserve Wine List provides guests with the opportunity to explore iconic wines at affordable price points and sample selections in three- or six-ounce pours to complement any meal. The list features premier wines from South and North America which pair exceptionally well with the brand’s fire-roasted meats. Fogo is the first restaurant in the United States to introduce guests to two varietals from esteemed Chilean winery, VIK. The Milla Calla and VIK red blends are available to taste as part of the Reserve Wine List or purchase by the bottle.

For more information on the new Dry Aged Tomahawk Ribeye available for a limited time, premium appetizers, Reserve Wine List, or to make dining reservations, please visit

About Fogo de Chão:
Fogo de Chão (fogo-dee-shown) is a leading Brazilian steakhouse, or churrascaria, specializing in the centuries-old Southern Brazilian cooking technique of churrasco - the art of roasting high-quality cuts of meats over open flame, all of which are carved tableside by Brazilian-trained gaucho chefs. Founded in Southern Brazil in 1979, there are currently 51 locations throughout Brazil, the United States, Mexico, and the Middle East.

Fogo’s distinctive and authentic Brazilian dining experience begins with the seasonal Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, imported charcuterie and more. The restaurant features a variety of simply seasoned meats that are fire-roasted by gaucho chefs, plus seafood, desserts, signature cocktails and an award-winning wine list. In addition to the full churrasco experience, Fogo offers its guests multiple ways to enjoy the experience at varying price points, including weekday lunch starting at $15, weekend Brazilian Brunch and a Bar Fogo menu that features smaller, sharable plates, Brazilian-inspired cocktails and happy hour.

For an inside look into the history and heritage of the gaucho culture, watch the NBC Olympic Games vignette “The Gaucho Way” or visit, Facebook, Twitter and Instagram.