Fogo de Chão is Brazilian dining at it’s best. Especially the fire roasted tradition of cooking brings out the best natural flavors of the meat. They point to the health benefits of the farm tables and open markets of South America as their inspiration for great dining.
Dining here brings people back to the traditions of Brazilian farmlands that raise the best of cattle. Their customers enjoy bringing you to the tastes of their traditional Brazilian homeland. The culture, the food, and the experience gives you that feel of dining and tasting traditional Brazilian cuisine.
Fogo de Chão Menu
| Item | Size | Price |
|---|---|---|
| Lunch | mon-fri: 11:30-3. | $39.50 |
| 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 |
| Meats | ||
| 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 | |
| Side Dishes | ||
| 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 | ||
| Salad Bar | ||
| 24 Month, Aged Parmesan | fresh mozzarella. | |
| Aged Manchego Cheese | smoked salmon. | |
| Prosciutto | italian salami. | |
| Brazilian Hearts Of Palm | jumbo asparagus. | |
| Artichoke Bottoms | tabbouleh. | |
| Sun-Dried Tomatoes | shitake mushrooms. | |
| Desserts | ||
| Fogo De Chão Signature Papaya Cream | ||
| South American Flan | ||
| Creme Brule | ||
| Turtle Cheesecake | ||
| Molten Chocolate Cake | ||
| Key Lime Pie | ||
About Fogo de Chão
The founders of this establishment grew up on a traditional Southern Brazilian farm in Sierra Gaucha. They perfected their grilling tradition that became the foundation for the great food at Fogo de Chão. In 1975, the brothers left their traditional homeland and moved to a Brazilian city, Sao Paulo where they received formal training in their form of grilling and traditional Brazilian cooking.
In 1979 they opened their first Fogo restaurant in Porto Algera, Brazil. They began a new location in Sao Paulo in 1987. Then finally, in 1997, at the request of American guests, they opened their first location in Dallas, Texas. They continued their expansion in Brazil and the United States by opening 29 new locations.
Fogo de Chão Review
The ambience is definitely an elegant atmosphere reminiscent of fine dining that is Brazilian style. It is a look and feel of elegance to sit in one of these locations of Fogo de Chão. They pride themselves in the welcoming environment.
The Brazilian Churrasco experience is replicated here with their fine foods. You will enjoy the taste of their entire lineup of steaks and choice meats prepared on the fire in traditional Brazilian style.
Make sure you try the Picanha and have a caipirinha. They will surely dazzle your tastebuds. They have wonderful all you can eat menus that may be a bit pricey, but you can get discounts when you sign up for their Fogo eClub on their website.
The staff are dedicated to giving you great service Brazilian style. Wait till the staff starts walking around with fresh out of the grill cuts of various meats and vegetables for you to take. They really know how to take care of you here.