Fogo de Chao, the Brazilian chain known for its unlimited portions of hand-carved and skewered meats and endless Market Table and Feijoada Bar, refreshed its bar menu to lure guests looking for lighter fare.
The new Bar Fogo menu focuses on appetizers, shareables and South American-accented cocktails, many drawing inspiration and cross-utilizing ingredients from the restaurant’s dining room menu.
Desert Rose cocktail photo courtesy of Fogo de Chao
“Our refreshed Bar Fogo menu provides our guests another way to discover something new with an elevated bar experience to relax with a craft cocktail, a glass of premium South American wine and smaller shareable plates, perfect for date night or a happy hour gathering,” said CEO Barry McGowan.
The cocktail menu is divided into three categories: New Cocktails, Reimagined Classics and Guest Favorites. Among the new South American-inspired cocktails are the Desert Rose, made with tequila, Aperol, lime and aquafaba—the canned chickpea liquid that gives drinks a foamy head without the use of egg white.
Bartender Hugo mixes up cocktails from the new Bar Fogo menu; photo courtesy of Pat Cobe
At the New York City location, bartender Hugo was busy mixing up drinks during the Launch Party last week, which gave guests the chance to sample everything on the Bar Fogo menu for $39 between the hours of 6 p.m. and 8 p.m. Each of the chain’s 48 restaurants held a similar event.
Two of Hugo’s most frequent requests have Brazilian roots. Jorge’s Sour combines cachaca—the Brazilian spirt—with bourbon, Spanish liqueur, fresh lemon and honey, topped with Malbec. The martini-style Samba Squeeze is crafted with citrus vodka, elderflower liqueur, blood orange and guava.
More traditional South American cocktails fall under Guest Favorites, which includes several Caipirinhas as well as popular drinks with tropical twists, like the Caramelized Pineapple Old Fashioned.
Queijo Assado photo courtesy of Fogo de Chao
On the food side of the Bar Fogo menu are several inventive handhelds, including Lobster and Shrimp Tacos folded in Napa cabbage leaves instead of tortillas, Saucy Legs (Cognac-marinated chicken wing drumettes tossed with Brazilian BBQ sauce) and Queijo Assado (fire-roasted Brazilian cheese bites served with malagueta pepper honey).
While these new specialty items borrow some ingredients from the meat menu and Market Table, which includes salads, soups and more, the bar’s sliders, charcuterie platters, shrimp cocktail and beef filet bites wrapped in bacon make the most of cross-utilization.
Photo courtesy of Pat Cobe
The area of the restaurant serving the new menu has both bar seating and comfy lounge furniture to encourage lingering. Fogo de Chao locations with outdoor seating will also serve the Bar Fogo menu on their patios.
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