The Oklahoman

OKC to get new Brazilian steakhouse

- JaNae Williams

Oklahoma City fans of Brazilian churrascar­ia restaurant­s will add another option to their choices with the opening of a Fogo de Chão location planned for later this year.

The new 8,439-square-foot restaurant at 13710 Pennsylvan­ia Ave. in Memorial Square, brings the number of area churrascar­ia-style Brazilian steakhouse­s to four.

Dallas-based Fogo de Chão will join Texas de Brazil, 1901 Northwest Expressway inside Penn Square Mall; Rodizio Grill, 217 E Sheridan Ave. in Bricktown; and The Flame, 777 Grand Casino Blvd. inside The Grand Casino in Shawnee. Each offers their versions of the Brazilian dining experience.

“We are excited to introduce Fogo to the Oklahoma market and expand our Southwest footprint with our first restaurant in Oklahoma City,” said Barry McGowan, chief executive officer of Fogo de Chão. “Our restaurant will serve as a memorable addition to Oklahoma City’s dining scene and we look forward to sharing the Culinary Art of Churrasco with new guests in OKC soon.”

The Oklahoma City location will feature outdoor and enclosed patio areas and a dry-aged meat locker for in-house aging.

Like other churrascar­ias, Fogo offers guests an opportunit­y to dine on proteins grilled over an open flame and served by gauchos.

The restaurant also features a central salad and sides bar featuring seasonal salads, cured meats, antipasti, feijoada and more.

Guests also will be able to opt for add-ons like a 32 oz. Long-Bone Tomahawk Ribeye, aged for a minimum of 42 days, a 20 oz. wagyu New York strip, or à la carte seafood choices, including jumbo shrimp, lobster, crab and more. The Oklahoma City location also will offer All-Day Happy Hour in the dining room, patio and Bar Fogo areas featuring $5 Brazilian beers, $8 South American wines, and $10 Brazilian-inspired cocktails.

 ?? PROVIDED BY FOGO DE CHAO VIA KONNECT AGENCY/GLOBE NEWSWIRE ?? Fogo’s Gaucho chefs practice the culinary art of churrasco, butchering, preparing and fire-roasting cuts of protein over an open flame.
PROVIDED BY FOGO DE CHAO VIA KONNECT AGENCY/GLOBE NEWSWIRE Fogo’s Gaucho chefs practice the culinary art of churrasco, butchering, preparing and fire-roasting cuts of protein over an open flame.

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