ORLANDO, Fla. -- A new taste of Brazilian cuisine has landed in Central Florida.
The dining experience at Fogo de Chão, which opens Thursday, is based on a tradition known as churrasco, the art of roasting meats over an open charcoal fire. Guests can try up to 15 different styles of meat as well as enjoy an extensive salad bar with authentic side dishes.
“The meat is cooked with rock salt, so you not only get the natural flavor of the meat but you also get a hint of smoke that our grill puts off,” said opening manager, Adam Schroeder. “You won’t find a lot of seasoning, they really preserve the true taste of the meat.”
One hundred skewers of meat can be cooked on the grill at once. Each night, the restaurant will be staffed with 13 to 15 churrasqueiro chefs, each responsible for one particular cut.
They have each undergone at least one year of training, learning knife safety, how to season, cook and serve each cut. Servers undergo a similar training, though not quite as extensive. They are very knowledgeable about the menu and on the extensive wine list.
An Orlando location has been on the top of the company’s list for some time.
“Orlando is vibrant and fun, and our restaurant reflects that energy and excitement,” said Fogo de Chão CEO Larry Johnson. “Orlando is both a dynamic travel destination and a robust restaurant market. We’re excited to be here.”
Construction on the restaurant began in October.
“The biggest challenge was being done on time and the organization,” said General manager Paulo Simonetti. Simonetti started with Fogo more than nine years ago and has worked in locations in both Dallas and Miami.
“The opening process has its challenges, but you learn a lot,” said Simonetti.
Both Simonetti and Schroeder have been helping with organization since day one, overseeing construction, supply orders and training.
“You feel a little more a part of a restaurant when you open it, because you are there starting from the beginning, it becomes a part of you.”
The doors officially open for the first time Thursday at 5 p.m., but the staff says it will be like they’ve been serving guests for five years.
“We’re expecting guests to come in very excited,” said Schroeder. “We have a lot of people coming who have been waiting and anticipating and we want to deliver on that expectation.”
The dining experience begins when you first walk through the door. When seated, a server explains the Fogo dining routine. Guests then head to the salad bar, which offers over 30 selections, including fresh vegetables, imported cheeses and Brazilian side dishes. Diners are given a paper disk which is green on one side and red on the other. Each time they are ready for a new skewer of meat, the card is flipped to the green side, signaling the chefs to bring one of 15 cuts to the table. Guests can end their night with Fogo’s signature dessert, papaya cream. This is fresh Brazilian papaya with vanilla ice cream, topped with a black current liqueur, crème de cassis
The managers are also very knowledgeable about the product and come to the table to discuss meals with diners who have food allergies.
Schroeder says, "People with allergies love it here, because everything is cooked with the ingredients you know. Nothing is disguised in sauces; we don’t serve shellfish or use nuts.”
Fogo also offers private dining experiences. Five private-event rooms can each accommodate up to 150 people. There is no additional charge for using these rooms, just the price of the food. The room comes equipped with audio and visual equipment as well as a projector.
“We can accommodate a party of 50 in the dining room,” said Schroeder. “It’s an experience and kind of a show, so people usually want to be in the action.”
Fogo De Chão is located at 8282 International Drive, just south of Sand Lake Road. Tonight they will open their doors for dinner only. They will begin serving both lunch and dinner on Monday. Dress code is casual, and reservations can booked either online or over the phone.
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