Brazil’s leading restaurant is now open with an elevated dining experience, an exclusive Next Level Lounge and The Butchery
Coral Gables, Florida (RestaurantNews.com) Fogo de Chao now offers new ways to experience what happens next every time guests dine at the world-renowned steakhouse’s new upscale restaurant in Coral Gables!
Located at 2801 Ponce de Leon Blvd., the new two-story restaurant features a sprawling 280-seat dining room and an outdoor churrasco bar, where patrons can watch gaucho chefs butcher, prepare and grill different cuts of meat on an open terrace. flame. The authentic and timeless design of the flagship restaurant also includes The Butchery, a take-out market that celebrates the art of churrasco, and the Next Level Lounge, an exclusive lounge on the mezzanine level that allows diners to linger and discover high-end whiskies. , bourbons and South American wines.
“What began in the foothills of Brazil over 40 years ago has now become much more than just a steakhouse, and with our new flagship destination in The Gables, we are reimagining how customers can experience the best of our brand. beyond a traditional restaurant,” said Barry McGowan, General Manager of Fogo de Chão. “Our Brazilian butchery and hospitality expertise is further enhanced by the addition of The Butchery and Next Level Lounge. These new features exemplify the unique experience our customers enjoy, giving everyone new ways to experience what’s happening at Fogo every time they dine with us.
Fogo enlisted a global architecture and design consulting firm based in Dallas Harrisson develop a contemporary, warm and timeless flagship design that will serve as inspiration for all future Fogo restaurants.
Harrison considered every detail in creating the flagship restaurant, including rich textures, timeless colors and materials, and traditional nods to Fogo’s Brazilian roots. In supporting the strategic development of Fogo, Harrison has focused on creating an accessible, warm and inviting bar experience that offers mixed seating types and soft finishes.
“We are honored that Fogo de Chão chose us to create a landmark design that puts the guest at the center of culinary discovery,” said Keith Anderson, Harrison’s COO. “Understanding the origins and culture of the brand helped inform our design decisions in developing contemporary aesthetics, selecting materials and curating artwork that proudly showcases the unique history of Fogo and the modern dining experience.”
Harrison creates compelling brands and creates meaningful experiences that bring a brand’s strategy, interiors, architecture, packaging and digital worlds to life. When designing its brand architecture, Harrison uses creative storytelling, in-depth market research, business strategy workshops and more to tie the physical premises to the story of the concept. To learn more about Harrison, visit weareharrison.com. For more information about Fogo de Chão, visit fogo.com.
Harrison is an award-winning global architecture and strategic design consultancy renowned for creating successful new hospitality concepts, transforming existing brands and operations, and designing distinctive spaces that deliver memorable guest experiences. With offices in Dallas, London, Birmingham and Melbourne, Harrison has partnered with major global brands as well as local independent businesses to complete over 6,000 projects. The company’s approach focuses on the customer journey; enriching their experience through a unique storytelling process that differentiates brands from their competitors. Harrison is built on a reputation for creativity, passion and vision that is expressed in the breadth of its extensive portfolio built over the past 34 years. For more information visit Harrison website and follow Harrison on instagram and LinkedIn.
About Fogo de Chao
Fogo de Chão (fogo-dee-shown) is an internationally acclaimed restaurant that lets diners experience what awaits them at every turn. Founded in southern Brazil in 1979, Fogo elevates the age-old cooking technique of churrasco – the art of roasting high-quality cuts of meat over an open flame – into a cultural culinary experience of discovery. In addition to its market table and Feijoada bar – which includes seasonal salads and soups, fresh vegetables, imported charcuterie and more – customers are served simply seasoned meats that are slaughtered, roasted in fire and cut up next to the table by gaucho chefs. Guests can also indulge in dry-aged or premium Wagyu cuts, a la carte seafood, Bar Fogo features including signature cocktails and an award-winning South American wine list, plus plates more small and shareable at Bar Fogo. Fogo offers differentiated menus for all parts of the day, including lunch, dinner, weekend brunch and group meals, as well as full-service dining and take-out and delivery options. without touching. For locations and more information about Fogo de Chão, visit fogo.com.