Fogo De Chão Opens in Woodland Hills & Introduces New Dry-Aged Meat Cabinets
Co-Writer: Anthony C. Stafford
Update (4/26/23): Story has been updated after trying Fogo de Chão’s new Dry-Aged Meat Cabinet offerings.
If you’re near Woodland Hills, get ready to amp up the date night routine! Recently, Fogo de Chão celebrated their grand opening, complete with a ribbon cutting ceremony, and words from all of the incredible team members who make the Brazilian dining experience what it is today: esteemed, transcendent, and irresistible.
We had the pleasure of visiting Fogo de Chão Woodland Hills, where we were treated to far more than our stomachs could realistically handle in one evening, but what our minds are sure to never forget. The new Woodland Hills location captures the modernity of today’s interior standards, while somehow accomplishing the exposed-yet-sheltered feeling of a covered outdoor feeling. The high ceilings and large windows gave the restaurant an airy and spacious feel, allowing plenty of natural light to flow in and create an inviting atmosphere. Meanwhile, in the middle of the restaurant, complementing the bar, was the signature Market Table overflowing with top-quality fresh produce, seafood, greens, and charcuterie.
The hot menu side options included Pão de Queijo, soft and cheesy rolls that melt in the mouth; Queijo Assado, a fire-roasted Brazilian cheese topped with Malagueta honey — adding a sweet and tangy twist to the dish; Farofa, Garlic Mashed Potatoes, and Caramelized Bananas. The meat offerings featured a seemingly endless variety, including Lamb Picanha (Cordeiro), Pork Ribs (Costela de Porco), Chicken (Frango), Double Bone-in Pork (Bisteca de Porco), Pork Loin (Lombo), and more.
If you’ve ever been to a Fogo location, you may be familiar with the red/green card system, which indicates that you would not like to receive more, or would like to receive more cuts of meat, respectively. Juicy, flavorful, and tender are the default here, while the servers are your best friends — knowledgeable about each cut of meat, its preparation, and adding a personal touch to the dining experience.
Dessert options were all enticing, with Molten Chocolate Cake, Tres Leches Cake, and Crème Brûlée – a vanilla bean custard with caramelized sugar topping and fresh berries – yet, the full menu offers even more, complete with Açaí Cheesecake, Key Lime Pie, and Papaya Cream. All perfectly divine ways to end an exquisite meal!
This month, Fogo de Chão is introducing their new Dry-Aged Meat Cabinets, which feature premium cuts that are dry-aged for a minimum of 42 days, creating the tender, juicy, melt-in-your-mouth flavor. While most other steakhouses purchase meat already dry-aged, everything served at Fogo is the only one that dry-ages in-house for a minimum of 21 days for wet-aged meat cuts, and a minimum of 42 days for their dry-aged premium cuts, creating that tender and delicious flavor Fogo is known for.
We also had the opportunity to give these new offerings a try, and it’s incredible to think that Fogo continues to elevate the bar even higher! The 21-day wet-aged meats that many may be accustomed to from Fogo de Chão are known for their tender, juicy signatures. But the 42-day dry-aged meats deliver even more robust flavor profiles – all while maintaining the signature expectations. A delicate balance of expectation meets familiarity as Fogo shines in what they do best, coupled with their house wines that have a pairing for every palate’s favorites.
It’s always a good time for Fogo de Chão, even if you’re on the most limiting of diets. A fun tidbit for those who don’t know, we were also informed that you can come into Fogo and shop their cuts of meat! Add friendly neighborhood butcher to the growing list of amazing things you can get from here! From vegetarian, pescatarian, and vegan options, to everything in-between, Fogo remains one of the restaurant industry’s leading examples of what makes this Brazilian dining experience stand out and above others, as they continuously make donations to feed local communities in need.
