Beyond the meats, guests can explore the Market Table and Feijoada Bar, which offers an array of hot and cold selections, including salads, vegetables, cheeses, cured meats and Brazilian-inspired sides.
Skewer of flame-roasted Brazilian linguica.
A skewer of thick-cut, medium-rare prime beef seasoned with coarse salt, showcasing the core offering of traditional churrasco cuisine.
Passador serves roasted poultry hot off the skewer.
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Whether it’s a date night, a celebration, or simply a craving for good meat, Fogo de Chão brings the Brazilian churrasco experience to the table.
The restaurant serves a variety of freshly prepared meats, from beef and pork to lamb and chicken, with gaucho chefs carving the cuts tableside. Each cut brings its own texture and flavor, making every serving a little different.
Beyond the meats, guests can explore the Market Table and Feijoada Bar, which offers an array of hot and cold selections, including salads, vegetables, cheeses, cured meats and Brazilian-inspired sides.
To round out the meal, try the Brazilian Limonada, a refreshing take on lemonade made with sweetened condensed milk for a creamy, slightly indulgent finish.
At Fogo de Chão, dinner is more than just a plate of meat — it’s a Brazilian dining experience meant to be savored.
