Fogo de Chao is an authentic Brazilian steakhouse. In 1979, Fogo began sharing the gaucho way of preparing meat in Porto Alegre, Brazil. View coupons and deals for a great meal. Today, the gaucho chefs still expertly grill each of the15 cuts of meat and offer you continuous tableside service. Patrons will enjoy the delicious preparations of the gaucho chefs along with the gourmet salad bar, authentic Brazilian side dishes, and award-winning wine list. View the menu at Fogo de Chao.

fogo de chao

6 Steps to enjoying your meal at Fogo de Chao:
Step 1: Sit down, relax, and enjoy a drink while we explain the Fogo dining experience.
Step 2: Visit our gourmet salad and sides bar. Enjoy over 30 items including fresh cut vegetables, imported cheeses, cured meats and Brazilian side dishes.
Step 3: Turn your card green side up, signaling that you are ready for our gaucho chefs to begin tableside service.
Step 4: Choose from the 15 cuts of delectable fire roasted meats that are brought to your table, sliced, and served by our gaucho chefs.
Step 5: When you are satisfied, flip the disc to the red side until you are ready for more offerings.
Step 6: If you wish, end the meal with one of our delicious desserts.

Consumers can use coupons and special offers when available. The story of Fogo de Chão: It all began in the mountainous countryside of Rio Grande do Sul in Southern Brazil, where its founders were born. Growing up, the brothers were immersed in the centuries-old Gaucho culture, a rich blend of traditions from European immigrants and Brazilian natives. An important element of this culture is churrasco, the Gaucho way of roasting meats over pits of open fire for delicious barbecues, which is always present at every festive occasion, especially family gatherings. The young boys would learn how to grill the meats the Gaucho way from their fathers, becoming the caretakers of a culinary tradition passed down from generation to generation for over three centuries.

In 1975, the brothers left their homes in the heart of the hill country and went to Rio and São Paulo. There, they worked their way up starting first as waiters, then as assistant churrasqueiros, and finally as churrasqueiro chefs, all the while developing the Fogo de Chão concept. In 1979, the first Fogo de Chão opened its doors in Porto Alegre, combining the best of the centuries-old culinary tradition of churrasco with a focus on exceptional customer service. In 1986, encouraged by the success of their restaurant and frequent requests from out-of-state customers, the brothers expanded their business to São Paulo, Brazil’s largest city.

By 1987, Fogo de Chão had established a respected reputation in the city’s restaurant scene and opened its second location in Såo Paulo. In 1997, in response to the continuous requests of their loyal American customers, the brothers exported their concept to North America, opening the doors of the first U.S. Fogo de Chão in Dallas, Texas. After years of challenging work and dedication to excellence, the founders have opened locations in several major U.S. cities. However, the dream of the two Gauchos is not over yet. They still have their hearts set on expanding and continuing to draw from their passion for sharing their culture and preserving the authentic, centuries-old tradition of The Gaucho Way of Preparing Meat.

Their famous menu items include:
Picanha: One of their most popular cuts, this prime part of the sirloin is served seasoned with sea salt or flavored with garlic. A delicacy in Brazil, this exclusive cut of top sirloin is difficult to find stateside. The gaucho chefs roast the Picanha to perfection and serve it seasoned with sea salt or flavored with garlic.
Filet mignon: Succulent beef tenderloin, seasoned to perfection. Also served wrapped in bacon.
Alcatra: Cut from the top sirloin, this piece of meat is tender and full of flavor.
Fraldinha: Cut from the bottom sirloin and generously seasoned before slowly roasting.
BeeF Ancho: The prime part of the rib eye is rich in flavor and texture.
Papaya Cream: A Brazilian classic, papaya cream is made from a blend of papaya fruit and vanilla bean ice cream. They recommend topping it with Crème de Cassis Liqueur. It’s the perfect end to a wonderful meal.
Gourmet salad and sides bar: 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.
Frango: Enjoy chicken legs lightly basted in a special marinade. Or, savor a bacon wrapped chicken breasts kissed with a hint of seasoning.