Fogo de Chão Serves 16 Unlimited Meats—From Juicy Ribeye to Fork-Tender Lamb Chops

Before your face turns rare-steak red trying to say it, it’s pronounced "fogo de shon"—not "fogo de chaw". The world-famous Brazilian churrascaria boasts an "experience" of indulging in sixteen cuts of meat—half of which are gloriously marbled beef cuts—cooked over an open flame, served by way of tableside carvings you can have endless amounts of. Included, too, are all-you-can-eat cheeses, refreshing fruits and vegetables, and vibrant salad bowls to pair with the meats. 

Tables are neatly dressed in crisp white linens, black napkins, and equipped with the silverware, including the nicest steak knives you'll ever lay your eyes on. The patterned floor tiles and sleek wood accents tie the space together, while the mix of upholstered booths, cushioned armchairs, and woven seats hits that sweet spot between comfort and style.

Pro tip: For the full Fogo experience, ask for a table on the second floor—here, the Market Table (more on this later) and open-flame grill steal the spotlight. The first floor, while not exclusively for it, is really where the drinking (and let’s be honest, the tea-spilling) happens. Think a sleek bar corner lined with bottled liquors, bar stools perfect for perching, and bartenders mixing caipirinhas as smooth as your latest gossip—almost as juicy as the picanhas itself.

Clearly, Fogo de Chão’s Philippine debut isn’t just another steakhouse opening—it marks a bold new era for Manila carnivores who can take on unapologetic, never-ending amounts of premium meat. None of that “unli-meat but meh quality” nonsense. Here, you actually get what you pay for.

If it’s your first rodeo with the gauchos of Fogo de Chão, the (obvious) smart move is to go for one of the two Churrasco Experiences on the menu: the Full Churrasco Experience or the Indulgent Churrasco. Both spotlight juicy premium cuts of meat cooked over an open flame—visible on the restaurant’s second floor, right behind the Market Table.

The Full Churrasco (P3,950 per head) gives you access to the Market Table and endless tableside carvings of their famous premium cuts. Sure, it’s pricier than most hotel buffets, but this buffet boasts 16 cuts of meat—we're talking eight cuts of beef, four of pork, two of chicken, and two of lamb. 

But if you were to ask me, the Lamb Chops and the Lamb Picanha were the dark horses of the selection. Juicy, tender, and seasoned just enough that you'll want to make sure to leave space for seconds or thirds.

If you want to add seafood to your plate, you can splurge and get the Indulgent Churrasco (P5,695 per person). This includes the Full Churrasco experience and an additional "enhancement" of your choice. Your options include a (read: one) serving of Butter Poached Lobster Tail or Jumbo Lump Crab Cake, and a Decadent Dessert.

Both the Full Churrasco and Indulgent Churrasco experiences grant unlimited trips to the Market Table, a vibrant buffet spread featuring a wide array of fresh produce—the reds of tomatoes and peppers, greens of broccoli and more vegetables, and the yellows of artisanal cheeses that come with cold cuts. If anything, do not miss the traditional Brazilian black bean stew, Feijoada (that's best topped with this chicharon-like topping and with rice mixed in or served on the side), and the sweet-salty strips of Bacon.

Both Churrasco Experiences aren't your usual buffet, where you line up and test your finesse at a carving station. Instead, gauchos—easily spotted as they're holding gigantic shiny skewers of glistening meat—roam the room and stop at your table. Your job? Flip a card: “Yes, Please” (Sí, Por Favor) if you want more meat on your plate, or “No, Thanks” (Não, Obrigado) if your plate’s still full—or you're just pacing yourself because you ate one too many of the complimentary cheesy, chewy Pão de Queijo and the toasty, toffee-bitter pieces of Caramelized Bananas and Polenta.

Just a heads up: Fogo de Chão's menu does not list all the meats included in the Full Churrasco Experience. So, take a screenshot and use this as your cheat sheet.

Now, if you’re not quite ready to commit to the full Churrasco Experience—or if you’re calculating your personal R.O.I. in protein consumption—you still won’t be left out. Fogo’s à la carte menu offers a thoughtful alternative that leans into seafood and plant-forward options.

Starters are decidedly grand, designed to be shared: think a Jumbo Shrimp Cocktail (P1,350), Chilled Lobster and Shrimp (P7,950), or an opulent Seafood Tower (P13,500) layered with snow crab, mussels, shrimp, and lobster tails. 

For mains, the kitchen flexes its versatility beyond fire-roasted meat. There’s the Seared Tofu with Squid Ink Pasta (P695) that's tossed with an enticing carrot-ginger-sesame dressing, a Cauliflower Steak (P1,295) which comes with a warm chickpea salad, and seafood entrées like Pan-Seared Salmon (P1,950) and the Chilean Sea Bass (P2,995), both served with grilled asparagus. Generous "sides" that don't feel like side dishes: Lobster Mac & Cheese (P1,895) and Oscar Crab Asparagus (P1,495). 

And should you want to try Market Table, you don’t need to commit to the churrasco to enjoy it. For P2,650 per head, you can graze freely—a lighter but still immersive way into the Fogo experience.

Dessert isn’t part of the Churrasco Experience, but you don't need to look elsewhere. If you’ve still got room left for some not-too-sweet sweets, you’ll want to try the Papaya Cream (P545), a smoothie-like dessert served in a wine glass, made by blending papaya and vanilla ice cream, topped with a splash of creme de cassis (you can also ask to have it served on the side) and a canella pastry crisp. 

By the time you’ve worked your way through half a cow, you’ll need something to wash it down. Enter the Brazilian Limonada (P395, refillable)—a curious concoction of lemonade whisked with sweetened condensed milk. If tangy and fizzy is more up your alley, you can go for a glass of Paradise Spritz (P295) or the Pineapple Mint Lemonade (P295), or just go for a plain Brazilian soda with the Guaraná Antarctica (P395).

A wide selection of intoxicating refreshments are also available from the restaurant's opening to closing. You can choose from the All Day Happy Hour menu, which includes caipirinhas (P485), red and white wines (P445), and local and imported beers (starting price at P220). If you're not vibin' with the drinks on the All Day Happy Hour, there’s a premium lineup waiting on the menu.

But if you're the curious drinker, always wanting to try the signature cocktails, there's the Premium Caipirinha (P750). This drink takes Brazil’s national drink up a notch with aged cachaça, muddled lime, and your choice of passion fruit or hibiscus; or go for the Samba Squeeze Martini (P750), a Grey Goose Le Citron–based number shaken with St. Germain, lemon juice, honey, and a splash of blood orange guava. 

If there’s a real challenge at Fogo de Chão, it isn’t deciding what to order—because let’s face it, the game here is how much you can actually eat. Between the endless skewers of churrasco, the Market Table, and that dangerous Brazilian Limonada (because it does eat up precious meat space, but good luck skipping it), dining here feels less like a dinner out and more like a full-blown initiation into Brazil’s very dramatic love affair with food.

Walking out, your only regret will be that your appetite didn’t show up hungrier. But hey—lesson learned for next time you book a table at Fogo de Chão, Glorietta (or when The Bistro Group rolls out the other four branches, further shaking up Manila's steak scene).