Fogo de Chao

mon-fri: 11-2

salad bar only

11:30-9:00

salad bar only

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 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 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.

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.

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.

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.

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.

another house specialty from southern brazil, the gaucho chefs at fogo de chão 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).

refreshing white wines

warm cheese bread