Fogo de Chão Brings the Fire to Glorietta 4
The globally loved Brazilian churrascaria lands in Glorietta 4 with an all-you-can-carve parade of beef, lamb, pork, and more — rolling nonstop as long as your green circle stays up. Weekday lunch starts at ₱3,200; weekend dinner goes up to around ₱4,200. Come hungry.
A Price of Entry Worth the Feast
This is an indulgence you plan for. Weekday lunch is ₱3,200, while weekend dinner climbs to about ₱4,200. In exchange, you get the full churrasco ritual: gauchos circulating with skewers, carving hot-off-the-grill cuts tableside until you flip that card to red. As long as the green side is up, the steak service doesn’t stop.
The Experience
It’s theater for carnivores. Swords of meat sweep through the room; tongs at the ready; slices fall with a hiss and a halo of smoke. The cooking is dialed-in: super juicy, perfectly done, with that salted-char edge that makes each bite pop. Rotate through temps and cuts, pace yourself, and let the feast build.
Cuts to Linger On
- Picanha (Top Sirloin Cap) — My runaway favorite. The fat cap renders into velvet, seasoning the rosy meat beneath. Crisp edge, buttery finish, deeply savory; it’s the plate you keep room for.
- Top Sirloin — The sleeper star. Tender and well-marbled without going heavy; a clean, beef-forward flavor that’s endlessly repeatable.
- Ribeye — For those who like richness cranked up. Marbling meets char for that steakhouse-style payoff, slice after slice.
Beyond the Meat
Yes, there’s the Market Table: greens, grains, cheeses, Brazilian sides, and bright counterpoints to all the beef. It’s generous — but here it’s supporting cast. Treat it like intermission, not the main event.
Final Bite
Fogo de Chão at Glorietta 4 is a full-body steak experience: steady, spectacular, and satisfying. At ₱3,200 to ₱4,200, you’re paying for craft, theater, and the permission to say “just one more slice” until you can’t. Keep the circle green as long as you dare — and save the last round for picanha.
