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 chão, our gaucho chefs carefully carve each piece, just as the gauchos before them have done for hundreds of years.
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 to perfect tenderness.
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 fogo
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 piece of alcatra for our guests.
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, fraldinha has an unmatched juiciness and robust flavor. whenever people gather on a farm in southern brazil to enjoy churrasco (bbq), fraldinha is sure to be on the grill.
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 chão® is the seasoning. a careful blend of our wet and dry rub keep the ribs tender and enhance their natural flavor.
cordeiro is how brazilians say fresh lamb. and fogo® is known for our savory preparation of cordeiro
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 chicken legs lightly basted in our special marinade. or, savor our bacon wrapped chicken breasts kissed with a hint of seasoning.
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 with a rich parmesan cheese coating before roasting over an open flame. the result is a unique and delectable flavor.
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 special blend of seasonings, created to complement the many flavors of churrasco (bbq).
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 rich natural flavor.
our gourmet salad and sides bar is a culinary experience not to be missed. enjoy an extensive selection of over 30 items. it's a virtual feast of gourmet salads, fresh vegetables, imported cheeses, artisan breads, cured meats and more
24 Month, Aged Parmesan
Aged Manchego Cheese
Brazilian Hearts Of Palm
Warm Cheese Bread
Crispy Hot Polenta
Garlic Mashed Potatoes
Rice And Black Beans
after dinner, treat yourself to an irresistible gourmet dessert. may we suggest the fogo de chão® signature papaya cream – our most requested dessert? or, perhaps you prefer creamy south american flan. whatever sweet indulgence you select, you’ll be glad you saved room
Welcome to Fogo de Chão fo-go dèe shoun), an authentic Brazilian steakhouse. In 1979, Fogo began sharing the gaucho way of preparing meat in Porto Alegre, Brazil. Today, our gaucho chefs still expertly grill each of our 15 cuts of meat and offer you continuous tableside service. We invite you to enjoy the delicious preparations of our gaucho chefs along with our gourmet salad bar, authentic Brazilian side dishes, and award-winning wine list. Welcome to Fogo de Chão.