Fogo de Chão is a fine dining Brazilian steakhouse that features natural and fresh ingredients from South America. The menu includes fire-roasted steaks and well-seasoned pork, lamb, and chicken.
Customers get the most of a full-dining experience. The menu price may be a bit expensive, but the food is excellent, and the environment is consistently clean and lively.
|Lunch||salad bar only.||$24.50|
|Dinner||mon-fri 5:30-11, sat 4:30-11, sun 4:00-10.||$59.50|
|Dinner||salad bar only.||$28.50|
|Picanha||top sirloin. our signature steak, picanha is a prime cut of top sirloin. the picanha cut is very popular in the churrascarias of southern brazil. at fogo de chao, our gaucho chefs carefully carve eac|
|Filet Mignon||filet mignon is known as the most tender of cuts. at fogo, our gaucho chefs expertly prepare your filet mignon from the most flavorful part of the beef tenderloin. once seasoned, the filet is grilled|
|Beef Ancho||rib eye. beef ancho is cut from the prime part of the rib eye. the beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at f|
|Alcatra||top sirloin. alcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. like picanha, alcatra is a popular cut in brazil. the gaucho chefs at fogo custom cut each piec|
|Fraldinha||bottom sirloin. in brazil, bottom sirloin is called fraldinha. though it may be difficult to pronounce, you will enjoy the taste of fraldinha. because of the strong marbling characteristics, fraldinh|
|Costela||beef ribs. tender, juicy beef ribs expertly prepared by the gaucho chefs at fogo. these fall-off-the-bone ribs are first lightly seasoned. then they are grilled for several hours to capture their ric|
|Cordeiro||lamb. cordeiro is how brazilians say fresh lamb. and fogo is known for our savory preparation of cordeiro. the gaucho chefs at fogo de chao offer guests both succulent lamb chops and tender leg of la|
|Frango||chicken. in brazil, frango means chicken. following the tradition of the churrascarias of rio grande do sul in southern brazil, fogo's gaucho chefs prepare frango two different ways. guests may enjoy|
|Costela De Porco||pork ribs. mouthwatering baby back pork ribs skillfully roasted by fogo's brazilian-trained gaucho chefs. a favorite in the churrascarias of southern brazil, the secret to costela de porco at fogo de|
|Lombo||pork loin. another house specialty from southern brazil, the gaucho chefs at fogo de chao start by hand selecting the finest pork loin available. the pork loin is sliced into filets and encrusted wit|
|Linguica||sausage. linguica is a brazilian-style, cured pork sausage. the sausage originated in portugal, and gained popularity in brazil during colonial times. at fogo, our linguica is flavored with our own s|
|Your Meal Includes Limitless Service Of Traditional Brazilian Side Dishes, Including. Fogo Also Offers Optional Side Dishes Of Rice And Black Beans, And Farofa Upon Request.|
|Pao De Queijo||warm cheese bread.|
|Crispy Hot Polenta|
|Garlic Mashed Potatoes And Caramelized Bananas|
|24 Month, Aged Parmesan||fresh mozzarella.|
|Aged Manchego Cheese||smoked salmon.|
|Brazilian Hearts Of Palm||jumbo asparagus.|
|Sun-Dried Tomatoes||shitake mushrooms.|
|Fogo De Chão Signature Papaya Cream|
|South American Flan|
|Molten Chocolate Cake|
|Key Lime Pie|
The company was founded in 1979 in Rio Grande de Sul by the Coser and Ongaratto brothers. In 1997, the first U.S. location was opened in Dallas, Texas.
They are currently in more than 40 locations in the U.S., Brazil, and Mexico. The restaurant’s name, Fogo de Chão, literally translates to “fire of ground.”
The atmosphere in the restaurant is upscale and busy, yet it does not feel crowded or overwhelming. There are plenty of attendants who make sure all your requests are fulfilled.
This place is ideal for meat lovers as it serves practically all sorts of meats—beef, pork, chicken, lamb, and seafood—which are all high quality and incredibly tasty.
Must-try dishes include ribeye, filet mignon, prime sirloin, and lamb chops. There is also a market table/salad bar filled with fresh salads, cheeses, salami meats, and smoked salmon.
The staff is professional and attentive, but not uptight, which implies that they enjoy working in the restaurant. Customer service and overall dining experience is worth every penny.