—Popular Brazilian steakhouse makes its debut in New Jersey
If you are a fan of Brazilian fare, chances are you are no stranger to Fogo de Chão. The traditional churrascaria prides itself on high quality meats sliced tableside. Servers walk around the table with skewers of freshly grilled chops and slice off pieces for you directly onto your plate. Picanha, linguica (sausage) and costela de porco (pork ribs) are just some of the cuts that propelled Fogo de Chão to fame. Seafood and small plates are now available as well.
Started in 1979 by two brothers from the Southern Brazilian countryside, the churrascaria quickly became a hit amongst Brazilian politicians and celebrities, who would travel from across the country to eat the famed meats served at Fogo de Chão. Then, came their second location in São Paulo. Before they knew it, fans were begging for expansion into The States. In 1997, Fogo de Chão made its American debut in Dallas, Texas.
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Locations began to pop up in select cities and became destination restaurants for curious diners everywhere. Suddenly, the vision of a churrascaria that was born on a quaint Brazilian farm was famous across continents. In 2013, Fogo de Chão’s NYC location became their flagship and marked a new turn for the grilled meat empire. Still, even with close to 50 locations in the US alone, New Jersey has lacked an entry into the franchise.
Until now.
Fogo de Chão is set to open in Paramus, NJ this February. The churrascaria will reside in Westfield Garden State Plaza and is the latest addition to the mall’s big plans for the future. You can expect to find the same great food and service that brought Fogo de Chão to fame and now, you don’t have to cross the Hudson River to enjoy it.
Fogo de Chão Paramus is here and you can begin making reservations now through OpenTable. Whether you’re already a fan of the steakhouse, or are new to the concept and looking to try something new, Fogo de Chão is bound to please diners of all types.
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About the Author/s
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
