Outback Gold Steaks. Cr\u00e9dito: Bruno Mar\u00e7al\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\nOs novos pratos pertencem \u00e0 denomina\u00e7\u00e3o New Gold Steaks que, segundo a diretora de Marketing do Outback Brasil, Renata Lamarco, al\u00e9m de “proporcionar uma experi\u00eancia criativa” , faz refer\u00eancia ao esp\u00edrito descontra\u00eddo contido na palavra gold (ouro em ingl\u00eas). “Na Austr\u00e1lia, a gente usa Gold como uma g\u00edria para definir tudo o que \u00e9 muito bom, surpreendente, entusiasmante e de alta qualidade”, justifica Lamarco.<\/p>\n
Outra op\u00e7\u00e3o<\/strong><\/p>\nS\u00f3 com fil\u00e9-mignon, que vem em tiras empanadas, crocantes por fora e macias por dentro, \u00e9 uma vers\u00e3o do Fish\u00b4n Chips que se transformou em Steak n\u00b4Chips servida com batatas fritas por R$ 49,90. O prato est\u00e1 dispon\u00edvel no card\u00e1pio regular e no lunch menu, que vigora de segunda a sexta, exceto feriados, das 12h \u00e0s 15h.<\/p>\n
Outback Steakhouse \u00e9 uma cadeia de restaurantes norte-americana, com sede em Tampa, na Fl\u00f3rida, que se inspira na culin\u00e1ria australiana. Est\u00e1 presente em 22 pa\u00edses com mais de 800 unidades, das quais meia d\u00fazia no Distrito Federal: Pier 21, ParkShopping, Ven\u00e2ncio, Iguatemi, DF Plaza e JK Shopping. Funcionam todos os dias, de 12h \u00e0s 22h.<\/p>\n","protected":false},"excerpt":{"rendered":"
Juntar carne vermelha com frutos do mar n\u00e3o \u00e9 uma ideia nova. Nos Estados Unidos, desde a d\u00e9cada de 1960 alguns restaurantes do litoral atl\u00e2ntico passaram a servir lagosta com fil\u00e9-mignon. Agora, a super oferta proteica chega por aqui. N\u00e3o t\u00e3o nobre quanto lagosta, mas igualmente precioso o crust\u00e1ceo eleito. Est\u00e3o no Outback, a partir de ter\u00e7a-feira, dia 10 de […]<\/p>\n","protected":false},"author":54,"featured_media":4297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\n
Depois das elei\u00e7\u00f5es, grife busca nos EUA inspira\u00e7\u00e3o para menu - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/depois-das-eleicoes-grife-busca-nos-eua-inspiracao-para-menu\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Depois das elei\u00e7\u00f5es, grife busca nos EUA inspira\u00e7\u00e3o para menu - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Juntar carne vermelha com frutos do mar n\u00e3o \u00e9 uma ideia nova. Nos Estados Unidos, desde a d\u00e9cada de 1960 alguns restaurantes do litoral atl\u00e2ntico passaram a servir lagosta com fil\u00e9-mignon. Agora, a super oferta proteica chega por aqui. N\u00e3o t\u00e3o nobre quanto lagosta, mas igualmente precioso o crust\u00e1ceo eleito. 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