Fogo de Chão is set to open its fourth Chicago-area location on Tuesday, November 23 at 1205 22nd Street in Oak Brook, IL. The restaurant will be in the newly-developed Oak Brook Commons neighborhood. The new location will be a “Center of Excellence” for the brand where guests will be able to discover what’s next for Fogo by experiencing the latest across food, beverage and design platforms.
Fogo’s Oak Brook location, designed in partnership with Dallas-based global design consultant firm Harrison, will feature dry-aged meat lockers for in-house aging, wine case displays, natural wood finishes and chandeliers across a vaulted ceiling. The dining room will be anchored by an open-air churrasco bar for guests to dine while gaucho chefs display the culinary art of churrasco as they butcher, prepare and grill different cuts of meat over an open flame.
The new restaurant will also feature a patio with firepits for al fresco churrasco dining and a reimagined bar area whereguests will be able to linger on leather couches and settee seating. The Oak Brook location will open with new craft cocktails and a bourbon and whiskey menu, as well as full-service catering. The newest Chicago location will be a test location for all new menus, including seasonal items, before launching nation-wide.
The Oak Brook team will be led by Chicago-native General Manager, Nasco Angelov, who started his career with Fogo in 2014 at the Rosemont location as a gaucho chef, working his way up to his most recent position, General Manager of the downtown Chicago location on La Salle.
“The Village of Oak Brook has been very welcoming to our growing team and we are looking forward to showing our warm Brazilian hospitality at another location in Chicagoland. At Fogo, we continuously strive to provide a dining experience of discovery and joy for our guests,” said Angelov. “The premier dining and shopping scene in Oak Brook is the perfect setting for us to show our Fogo fans and new guests what’s next for Fogo as we showcase our new design and menu innovation.”
Fogo de Chão is set to open its fourth Chicago-area location on Tuesday, November 23 at 1205 22nd Street in Oak Brook, IL. The restaurant will be in the newly-developed Oak Brook Commons neighborhood. The new location will be a “Center of Excellence” for the brand where guests will be able to discover what’s next for Fogo by experiencing the latest across food, beverage and design platforms.
Fogo’s Oak Brook location, designed in partnership with Dallas-based global design consultant firm Harrison, will feature dry-aged meat lockers for in-house aging, wine case displays, natural wood finishes and chandeliers across a vaulted ceiling. The dining room will be anchored by an open-air churrasco bar for guests to dine while gaucho chefs display the culinary art of churrasco as they butcher, prepare and grill different cuts of meat over an open flame.
The new restaurant will also feature a patio with firepits for al fresco churrasco dining and a reimagined bar area where guests will be able to linger on leather couches and settee seating. The Oak Brook location will open with new craft cocktails and a bourbon and whiskey menu, as well as full-service catering. The newest Chicago location will be a test location for all new menus, including seasonal items, before launching nation-wide.
The Oak Brook team will be led by Chicago-native General Manager, Nasco Angelov, who started his career with Fogo in 2014 at the Rosemont location as a gaucho chef, working his way up to his most recent position, General Manager of the downtown Chicago location on La Salle.
“The Village of Oak Brook has been very welcoming to our growing team and we are looking forward to showing our warm Brazilian hospitality at another location in Chicagoland. At Fogo, we continuously strive to provide a dining experience of discovery and joy for our guests,” said Angelov. “The premier dining and shopping scene in Oak Brook is the perfect setting for us to show our Fogo fans and new guests what’s next for Fogo as we showcase our new design and menu innovation.”
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