Vlad Bunoan

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Fogo de Chão

Jeeves De Veyra

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224156956exterior 2.jpg" style="width:950px" class="fr-fic fr-dib" alt="Fogo de Chão is located at the ground floor of Glorietta 4. Jeeves de Veyra"/>Fogo de Chão is located at the ground floor of Glorietta 4. Jeeves de VeyraMAKATI -- After years of anticipation, Brazilian steakhouse Fogo de Chão officially opened its doors and fired up its churrasquerrias at its first-ever Philippine branch.</div>Founded in 1979 in Brazil, Fogo de Chão (pronounced fowgow de chon) is Portuguese for “fire on the ground” -- a tribute to the age-old practice of gauchos, or South American cowboys, digging shallow holes on the ground then using them as fire pits to cook meats for dinner.According to Andrew Feldmann, president for International, who oversees operations outside of Brazil and the United States, talks with The Bistro Group to open a Manila Fogo De Chão started even before the pandemic. Barry McGowan, CEO of Fogo de Chão, formally announcing the opening back in 2022, just whetted the appetite for those who’ve experienced Brazilian barbecue when there were restaurants offering this a decade or so ago.After finally finding the right location and the slight delay because of the Glorietta&#x27;s renovation, the massive two-story restaurant is now finally open.McGowan boasted that Fogo de Chão isn’t only all-you-can-eat, but&quot; all-you-can-experience.” With so much to see and so much to taste, one could see what he meant. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224223273FIRST FLOOR BAR.jpg" style="width:950px" class="fr-fic fr-dib" alt="A full-service bar greets the guests at the first floor. Jeeves de Veyra"/>A full-service bar greets the guests at the first floor. Jeeves de VeyraThe first floor is a full-service bar, where guests can have one of their signature or classic cocktails, or Brazilian blends, while waiting for a table.</div>Upon ascending the stairs to the main dining floor, one is greeted by sight, sound, and scent of the Market Table against the fiery backdrop of the Brazilian grills cooking up rows of meats as waitstaff scurry around taking the skewers to the tables.Once guests get seated, guests are served Brazilian openers -- their trademark Pao De Quiejo, consisting of fluffy cheese bread, fried polenta sticks, and caramelized fried bananas.For those who have have tried churrasco, you’ll feel right at home. Come to think of it, there’s a big chance that those were patterned from Fogo de Chão as much of the experience seems very familiar.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224329055MARKET TABLE.jpg" style="width:950px" class="fr-fic fr-dib" alt="The Market Table has enough goodies to make you full. Jeeves de Veyra"/>The Market Table has enough goodies to make you full. Jeeves de VeyraThere was a salad bar back then but that pales into comparison against Fogo de Chão’s Market Table. This isn’t just salad, though one side is dedicated to greens and their own selection of dressing. One can assemble a full meal out of the assortment of the roast vegetables, fruits, salmon, cheeses, and cold cuts on the spread. </div>Don’t overlook the feijoada, a salty black bean and sausage stew, that can be topped with charcuterie or their honey black pepper bacon.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224382355Andrew Feldmann with churrasqueiria.jpg" style="width:950px" class="fr-fic fr-dib" alt="Fogo de Chão&#x27;s Andrew Feldmann shows the churrasqueiria. Jeeves de Veyra"/>Fogo de Chão&#x27;s Andrew Feldmann shows the churrasqueiria. Jeeves de VeyraThe meat of the experience is the churrasco. The churrasqueria, a modern interpretation of the fire on the ground cooking method, continually grill the freshly butchered meats from the cold storage room behind the restaurant.</div>If one were to compare this to a similarly priced hotel buffet, those would have at most three carving stations as compared to 16 covering the beef, pork, chicken, and lamb selections. Having these come to the table still smoking hot with juices dripping out is an added attraction.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224432632Bistro Group COO Gina Abuel, FDC President International Andrew Feldmann, FDG CEO Barry McGowan with the discs.jpg" style="width:950px" class="fr-fic fr-dib" alt="Bistro Group COO Gina Abuel, Fogo de Chão president International Andrew Feldmann, and Fogo de Chão CEO Barry McGowan show the restaurant&#x27;s disc ordering system. Jeeves de Veyra"/>Bistro Group COO Gina Abuel, Fogo de Chão president International Andrew Feldmann, and Fogo de Chão CEO Barry McGowan show the restaurant&#x27;s disc ordering system. Jeeves de VeyraEach guest has a two sided disc. One side that’s green for go and pile whatever meat the server has on your plate, and one is red for stop or pause to pace yourself. Diners are given tongs to hold on to the sliver of meat as it’s sliced off by the server.</div>The waitstaff are happy to give a basic Portuguese lesson to explain the current meats that they’re currently carrying around.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224603275gauchos with meats 2.jpg" style="width:950px" class="fr-fic fr-dib" alt="The waitstaff as gauchos ready to serve the meat. Jeeves de Veyra"/>The waitstaff as gauchos ready to serve the meat. Jeeves de Veyra</div>For beef, alcatra is top sirloin, picanha is prime sirloin for beef, and the fraldinha is marbled out bottom sirloin. These cuts, along with filet mignon, should satisfy any craving for steak.Besides beef, there&#x27;s also chicken and pork. Don’t miss the chicken with crispy skin, bacon-wrapped pieces, and the pork rope sausage along with the plated pork belly with honey and lime. For those who’re looking lamb, ask for the cordeiros or lamb picanha.If the meat or cut you’re looking for is taking its time to get the table, you can request for it so that your table gets priority when it becomes available from the grill. As the meats are simply seasoned with salt, they do have refillable chimichurri and chili sauce on the table. But to really experience the best combination of flavors, go and get items from the Market Table, particularly the grilled artichokes, grilled eggplants, and heart of palm, to get a personal plate of textures and flavors.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224870272Caprihha Cart.jpg" style="width:950px" class="fr-fic fr-dib" alt="Brazilian cocktails are made tableside with the caipirinha cart. Jeeves de Veyra"/>Brazilian cocktails are made tableside with the caipirinha cart. Jeeves de VeyraOther restaurants have gin carts; Fogo de Chão has a caipirinha cart where the Brazilian cocktail made with lime, sugar, and sugarcane hard liquor is mixed and shaken on the spot. For a non-alcoholic treat, try out a can of Guaraná Antarctica, a uniquely caffeinated softdrink similar to an apple shandy made with South American guaraná beans.</div>If you have room for dessert, make sure to ask for their grilled pineapple drizzled with honey, the calamansi pie, based on Fogo de Chão’s key lime pie recipe, and the Choolate Brigadiera, a decadently rich ice cream cake.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757224948214HONEY DRIZZLED PINEAPPLE.jpg" style="width:950px" class="fr-fic fr-dib" alt="Grilled pineapple drizzled with honey. Jeeves de Veyra"/>Grilled pineapple drizzled with honey. Jeeves de VeyraTrue to it’s all-you-can-experience promise, one can come to the restaurant without stuffing oneself silly. A Market Table option is available, and seafood lovers can just order one of the a la carte dishes featuring sea bass, barramundi, and lobster among others. </div>Going the other way, there is an upgraded Indulgent Churrasco option where diners can upgrade their churrasco into a surf-and-turf package which includes a serving of lobster tails or crab cakes and a premium dessert.Fogo de Chão does live up to the high expectations of those who miss the all-you-can-churrasco experience and much more. On paper, it may look like a high price tag for lunch or dinner. But for what one gets, it’s great value for money for a splurge “all-you-can-experience” meal.The recommended Full Churrasco inclusive of the Market Table has a base price of P3,200 per person, with the Market Table only option priced at P1,950 for lunch with dinner slightly more expensive. On weekends, the Full Churrasco is priced at P4,200 with additional Brazilan brunch items available at the Market Table all day.<div> </div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757225041896tableside carving.jpg" style="width:950px" class="fr-fic fr-dib" alt="Tableside carving. Jeeves de Veyra"/>Tableside carving. Jeeves de VeyraThe first Philippine branch of Fogo de Chão is located at the ground floor of Glorietta 4 in the Ayala Center, Makati City and is open from 11 a.m. to 10 p.m. on weekdays and 10 a.m. to 10 p.m. on weekends. Reservations highly recommended. </div>

After years of waiting, the world-famous Brazilian steakhouse Fogo de Chão finally lands in Makati — bringing with it fiery churrasco, a bountiful market table, and the promise of an 'all-you-can-experience' feast.

After years of waiting, the world-famous Brazilian steakhouse Fogo de Chão finally lands in Makati — bringing with it fiery churrasco, a bountiful market table, and the promise of an 'all-you-can-experience' feast.

New eats: Fogo de Chão fires up Brazil’s iconic churrasco in Makati

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New eats: Fogo de Chão fires up Brazil’s iconic churrasco in Makati

Jeeves De Veyra

Published Sep 07, 2025 04:00 PM PHT

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Updated Sep 07, 2025 04:12 PM PHT

Read More:

Fogo de Chão

Glorietta

Makati eats

The Bistro Group

steaks

churrasco

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