A year of fire, flavor and feasting

Fogo de Chão, the world-renowned Brazilian restaurant, has been around for almost a half century, but the churrasco style of open-pit cooking is practically ancient. Maybe that’s why it feels so primal, grabbing a piece of sliced, radiantly roasted picanha off a skewer with tongs and laying it on my plate.

In Portuguese, fogo de chão literally means “ground fire,” the method that gauchos (cattle-herding cowboys) used in Southern Brazil centuries ago to roast the best cuts of meat on long metal skewers over open pits of glowing hardwood embers. All that was needed was radiant heat and minimal seasoning—mostly coarse sea salt—to let the natural juices and rendered fats shine on the blade.

Here in the Philippines, Fogo de Chão celebrates its first anniversary. The much-loved restaurant chain brought by The Bistro Group has served some 80,000 Full Churrascos since opening, one vertical skewer at a time. 

I arrived through the “secret” entrance at the Glorietta 4 location. It felt like finding a speakeasy passageway opening to a hidden world of sizzling pleasures.

First, you will definitely hit The Market Table, offering an amazing spread of flavorful and colorful sides, crisp salads, charcuterie and the iconic Brazilian Fejoada soup. Don’t skip the amazing watermelon with capers; the heart of palm marinated in vinegar; the brown sugar and black pepper bacon; or the Queijo Assado (fire-grilled traditional Brazilian coalho cheese served warm and drizzled with sweet-and-spicy malagueta pepper honey). All are inspired by Brazilian farmlands and traditional recipes and staples from Southern Brazil.

Of course, beef is the top attraction. You know the drill: The Full Churrasco Experience allows you to sample the art of abundance and variety with 16 kinds of meats, including signature Brazilian cuts like Picanha (ribeye rump cap) and Fraldinha (Brazilian sirloin), carved hot, tableside. “Gauchos” roam with fresh skewers from the open-flame kitchen and carving knives at the ready, and you’re given a table medallion that you can flip—red or green—to take a brief pause or ask for more, more, more.

I started with picanha, both regular and garlic, and it’s recently become a prized “secret” cut, the one you have to ask butchers for specially. Here at Fogo de Chão, you just flash your green card, and you’re enjoying slices of juicy-red, tender beef with a roasted crust surrounding it. More, please.

The Alcatra (top sirloin) came soon after, and it was succulent, firm and juicy, while the Fraldnia (bottom sirloin) that followed was even more delicious (I suppose it depends on taste): rich, chewy bites with delicious pockets of fat, all brightened on the palate by bursts of sea salt.

Of course, the Beef Acho (bone-in rib rye) and Constela de Boi (slow-roasted beef ribs) were next in line for flavor impact—the ribs were particularly soft and swimming in flavor.

In between, we sampled bone-in lamb chops, sizzling off the skewer; lamb picanha; bone-in lamb chops; Bisteca de Porco (pork chops); Medhallos con Bacon (a lump of roasted chicken wrapped in bacon that’s to die for); and the Linguica (an amazing, endless string threaded on the skewer, crusty outside, plump and juicy inside).

In between, as sort of palate cleanser, we feasted on slices of grilled pineapple glazed with cinnamon: so deliciously crispy, sweet and salty.

After some 13 meat cuts, the Frango chicken legs were a flavor cap I didn’t know I needed: crunchy and delicious, bursting with flavor.

Then it was onto dessert (we had the crème brulee, the calamansi pie, and the rich Chocolate Brigadeiro).

Just recently opened below the main dining room is Bar Fogo at the ground level. It’s become a haven for casual gatherings, post-work drinks, or evenings out, with an inventive food menu alongside handcrafted cocktails, signature Caipirinhas, and curated wines.

Alternatively, for those seeking a lighter midday repast, the Single Cut Lunch delivers premium Brazilian flavor just the same. Guests can select from specialty carvings-including Picanha, Fraldinha, Lamb Picanha, a Double-Cut Pork Chop, or Roasted Chicken—complemented by full Market Table access.

And keep those green table medallions facing up, because there’s more to come: Stay tuned as Fogo de Chão prepares to bring its signature fire and flavor to a second Philippine location at Okada Manila.

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To show appreciation to loyal guests, Fogo de Chão is launching a special anniversary celebration promotion. BFF Cardholders can enjoy an exclusive 20% off with a maximum spend of P20,000. This is valid every Tuesday and Wednesday until Aug. 26, 2026.