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8 r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A Y / J U N E 2 0 1 5 BUZZ who's doing what Almost 10 years after entering the Los Angeles market with a unit in Beverly Hills, Brazilian steakhouse chain Fogo de Chão opened a second unit in January, this one in the city's downtown Financial District. Designed by Fogo's internal team of architects, along with SLA Archi- tects and Shawmut Design and Construc- tion, the 8,000-square-foot-restaurant occupies a corner, street-level location in a mid-rise offce building. The space previously housed a Roy's restaurant. Over a period of four months, it was transformed to refect contemporary Brazilian architectural design elements and nods to the chain's signature gaucho culture and traditions. The interior features a mix of dark materials and natural woods, imported Brazilian stone and slate; custom chandeliers, images of Brazilian Araucaria trees on the walls and a dramatic foor-to-ceiling wine display that's a focal point of the dining room. Large glass windows give diners a view of the street scene outside and passersby a view of the energy inside. In addition to the main dining room, the new location features three private dining rooms and a more casual Fogo Bar space, which offers a separate menu of smaller plates. Fogo de Chão, which expanded from Brazil to the U.S. in 1997, now operates 27 units here. BurgerFi Heads to Mexico Fast-growing "better burger" chain BurgerFi signed its frst international development agreement, with Mexico- based EFIT SA DE CV. The deal calls for the opening of 40 BurgerFi restaurants in Mexico City and surrounding areas over the next 5 to 7 years. "We have established a reputation for strategic growth, and believe that the EFIT SA DE CV team has the genuine passion, industry experience and deep infrastructure to be our frst partner to expand BurgerFi's presence internation- ally," says CEO Corey Winograd. The company has operated other U.S.-based chains in Mexico, including Wingstop and Domino's. South Florida-based BurgerFi, which touts burgers free of growth hormones, steroids and antibiotics, has 69 restau- rants in the U.S. and expects to reach 100 units nationwide by the end of this year. Gross sales in 2014 were $66.4 million, up 114 percent from 2013. Fogo de Chão Opens Second L.A. Unit Photos courtesy of Shawmut Design and Construction