(SPOT.ph) Ah, churrasco. Skewered and simply-seasoned high-quality meats and proteins (yup, your favorite steaks, you nasty carnivores), slowly but surely roasted above red, blazing coals and embers. Insert dreamy sigh here. It's an art, really. The eating part? A whole 'nother beast. ICYDK: Churrasco is a centuries-old culinary technique—one that is practiced, specialized, and made the heart of the renowned Brazilian churrascaria Fogo de Chão. The same Fogo de Chão that would be making its way to Manila, the first in the continent, in the next year courtesy of The Bistro Group.
While it hasn't put fire into our shores yet, we could only take its CEO Barry McGowan's words (and our imagination) about what's to come. Yep, we had the pleasure of sitting down for an interview with McGowan while he was in the country for logistics matters.
Here's what to expect in Fogo de Chão’s arrival in the Philippines.
At Fogo, there's no "no." They don't like to say no, McGowan said. Not saying that you should ask for favors other than food, of course. But you can have the option to discover what you want, because, well, the sky's the limit. Price options will be given. He added, "That customization, curation by every individual person on the table—that's what you're paying for." Want some Wagyu today? Seafood tomorrow? A bottle of wine the day after? It's a whole new experience every time you dine in. You'll never get bored. No menu on the way.
You can take a seat and be served with fresh carvings of your favorite meats—from premium filet mignons, bone-in cowboy ribeye, decadent lamb chops, ribs, house specialties such as Picanha (prime cut of the top sirloin), and Fraldinha (bottom sirloin with strong marbling), and a whole lot more—and seafood from an open flame by gaucho chefs tableside. You can have front row seats of the meat being brought to you and sliced in the flesh. So not only will your stomachs and noses feast, but also your eyes will be filled.
If you want some veggies and other snackables and drinks to pair these juicy cuts with, there's the Market Table and Bar Fogo, which serves hand-crafted cocktails and wines.
"We don't put barriers in our guests. We let the guests choose the experience."
For its ingredients, Fogo will focus on using the best of what's local as possible and customizing it. "We don't have Brazilian beef in America, we serve American beef. So, we really focus on the highest quality available and it's really the art form and how you prepare it," he shared. Again, all on the magic of churrasco.
"Look, everybody serves chicken and different cuts of protein, the difference is how we cook it," McGowan added. "Churrasco really is a culinary art form by itself, and that's what makes it so unique."
Local ingredients being said, the price will be adjusted here in the Philippines.
When it comes to its future location, McGowan said that it's all about gravity. "Fogo wants to be a part of the community. So we just want to find a place where we could complement others," he added. Fogo and The Bistro Group have four other branches to put up in the country in the pipeline.
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Based on some of their international locations'—66, to be exact—interiors, we can expect an elevated, luxe ambiance yet comfortable and approachable, filled with warm and cool wooden tones. There’ll be a mix of tables made of stone and marble. "Approachable luxury," coined by McGowan.
"It feels a little higher-end. Our price point isn't cheap, but the value you get is very much worth it," he added. Cheaper than the finest steakhouse, more expensive than the casual ones, McGowan described.
They design each Fogo uniquely on the space.
Fogo de Chão, which means "fire on ground," was founded in Southern Brazil in 1979.
At Fogo, it's all about experiencing, discovering, and enjoying food and great conversations with people, McGowan concluded.