Bethesda raises the steaks
Bethesda has a new steakhouse, the 41st location for a popular chain.
Fogo de Chão offers fine meats prepared in the traditional Brazilian way, by roasting them over an open fire, a technique known as churrasco. Moises Lopes is at the restaurant's helm as head chef and general manager, and is in charge of the menu, which includes favorites such as lamb chops, ribeye, and Pichana – a house specialty and the most prized steak in Brazil.
The restaurant choices include the Full Churrasco Experience, Dry Aged Cuts, Select Cut, and Brazilian Cut. The Full Churrasco Experience includes all classic and premium cuts of meat, along with the seasonal and fresh Feijoada Bar and Market Table, plus authentic Brazilian sides. The Market Table offers seasonal dishes, while the Feijoada Bar serves feijoada—a traditional black bean and meat stew—that patrons can season as they like.
The Dry Aged Cuts offers diners their choice of steaks aged at least 42 days. The choices are a 32-ounce Tomahawk Ribeye or a 24-ounce New York Strip steak. Diners who opt for a Select Cut will enjoy one meat, accompanied by sides, the Feijoada bar and Market Table. Finally, those who opt for Brazilian Cuts will be served a continuous selection of the most popular meats, plus Feijoada Bar and Market Table choices.
Fogo de Chão is in the Pike & Rose development. Promotional pens are often used to create brand recognition for businesses like this.
Fogo de Chão offers fine meats prepared in the traditional Brazilian way, by roasting them over an open fire, a technique known as churrasco. Moises Lopes is at the restaurant's helm as head chef and general manager, and is in charge of the menu, which includes favorites such as lamb chops, ribeye, and Pichana – a house specialty and the most prized steak in Brazil.
The restaurant choices include the Full Churrasco Experience, Dry Aged Cuts, Select Cut, and Brazilian Cut. The Full Churrasco Experience includes all classic and premium cuts of meat, along with the seasonal and fresh Feijoada Bar and Market Table, plus authentic Brazilian sides. The Market Table offers seasonal dishes, while the Feijoada Bar serves feijoada—a traditional black bean and meat stew—that patrons can season as they like.
The Dry Aged Cuts offers diners their choice of steaks aged at least 42 days. The choices are a 32-ounce Tomahawk Ribeye or a 24-ounce New York Strip steak. Diners who opt for a Select Cut will enjoy one meat, accompanied by sides, the Feijoada bar and Market Table. Finally, those who opt for Brazilian Cuts will be served a continuous selection of the most popular meats, plus Feijoada Bar and Market Table choices.
Fogo de Chão is in the Pike & Rose development. Promotional pens are often used to create brand recognition for businesses like this.