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Fogo de Chao’s limited time menu options

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Fogo de Chao is an incredible Brazilian steakhouse like no other. And it is a crowd pleaser, that any group will love. Check out these limited time offerings for spring at Fogo de Chao:

Note: my meal was complimentary but the opinions expressed are my own.

Carrot & Ginger Soup – This was one of my favorite new items on the menu at Fogo de Chao for this spring. Ordinarily, I wouldn’t want soup once the weather starts to warm up, but this was just the amount of flavor and less rich than winter soups. Not only that, the soup is full of vitamin K, potassium and antioxidants. Plus, if you are dining with someone who doesn’t eat meat, this vegetarian friendly.

Roasted Cauliflower Salad – the first time I ever visited Fogo de Chao, I remember when the Fajoda bar was full of carbs, so I’m glad to see how many vegetables and salad are now available. I successfully avoided filling up on carbs and the only ones I did have for the sides they bring to the table. The roasted cauliflower was terrific with the scallions and garlic.

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Delicious cauliflower salad at Fogo do Chau

Brazilian Kale & Orange Salad – A salad of fresh kale, crunchy red onion and juicy oranges, topped with a citrus-honey vinaigrette. I loved the dressing that really added some pizazz to what would be bland kale. Besides food there are drink specials too. Like the Blood Orange Manhattan. It was perfect to kick off our steak dinner. (see a pic below).

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Don’t let these delicious spring menu items from Fogo de Chao pass you by!

But of course, Fogo de Chao is known for their meats, and to coincide with spring they are offering lighter cuts of meat like the Pork Picanha and the spicy Linguica Sausage (pork sausage with red pepper, garlic and fresh onion). Of the two I thought the latter was the better of the pork offerings, and you’ll love it if you love spicy things! Rest assured, it didn’t stop us from indulging in the lamb or ribeye.

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Pork Picanha (butchered and prepared with the same simple style as traditional Picanha, then carved tableside

Crème de Coconut – coconut is combined with condensed milk and cream, baked and then served warm with ice cream and a little lime zest. This dessert was definitely on the lighter side vs. the cheesecake I normally go for. And I do love coconut desserts.

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One of the coolest new things is this new Chilean wine blend at Fogo de Chão. Eulila, combines Carmenere, Cabernet Sauvignon and Syrah grapes and let me tell you, it was divine. But what I think is incredible is the story behind it. The wine is actually named after Fogo’s first female manager, Ulila “Selma” Oliveira, who hails from Brazil. Working her way up, she’s now Chief Culture Officer  with the organization. But she’s been with them since 1985 and is known as matriarch within the organization. Um, can i get a wine named after me?

 

So, of all the new menu items at Fogo for spring, what are you most looking forward to trying?

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About the author

Malika Bowling

Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don't forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!