Brazilian restaurant chain Fogo de Chão has brought back its Porterhouse steak cut [a steak cut from the rear end of the short loin] to its Full Churrasco Experience, available at all of its US venues including Puerto Rico.

The re-introduction for a limited period will cater to the guests seeking juicy flavours, as the Porterhouse cut combines a New York Strip and a Filet, served bone-in and sliced tableside.

The Porterhouse, fire-roasted and seasoned with rock salt, enhances Fogo de Chão’s signature Full Churrasco Experience with its variety and customisation options.

Fogo de Chão CEO Barry McGowan stated: “As we continue to innovate and elevate the dining experience at Fogo de Chão, we are thrilled to introduce the premium Porterhouse cut as an indulgent addition to the Full Churrasco Experience.

“At Fogo, we are constantly innovating our menu to provide our guests with the most flavourful and nutritious options, all at an accessible price point.”

Churrasco [food barbecued over a wood or charcoal fire] at the restaurant extends to fresh salads, plant-based proteins, charcuterie and fire-roasted proteins. These form the core of the option, which is available for lunch, dinner and weekend brunch.

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The menu also features the Bone-In Ribeye, Lamb Chops, and the house speciality, Picanha – the prime part of the top sirloin.

A la carte options such as Dry-Aged Tomahawk and Wagyu New York Strip, and seafood delicacies such as the Seafood Tower and the Lobster & Shrimp appetiser are served with cocktails and South American wines during All-Day Happy Hour.

In a move to expand its global presence, Fogo de Chão disclosed in January 2024 its plan to open 20 new locations.

The development is part of an ambitious global expansion strategy that includes new openings in the US and other international markets.

The brand’s growth is underscored by a series of new lease signings and restaurant openings, with the milestone of its 100th restaurant expected by the end of 2024.