Fogo de Chão

FOOD

Fogo’s Southern Brazilian cooking puts simply seasoned, fire-roasted meat beside a substantial Market Table. The Full Churrasco Experience serves cuts in successive portions, allowing guests to taste different preparations without choosing a single steak for the meal. Signature picanha leads the beef selection, while pork, lamb, and chicken widen it. Fogo’s seasonal salads, black pepper candied bacon, and Brazilian sides give the accompanying plates their own range.

Picanha, Fogo’s signature top sirloin, is the cut to recognize first. Light seasoning with rock salt and thin carving keep the preparation straightforward. Fraldinha, or bottom sirloin, offers another Brazilian favorite, carved against the grain. The service allows another portion of a favorite without ordering an additional steak.

Filet mignon and bone-in ribeye bring familiar steakhouse cuts into that succession. Beef ribs, slow-grilled for several hours, offer a different preparation from the thinner slices passing around the dining room. Bacon-wrapped steak adds a cured, smoky component. These cuts belong to the broader Full Churrasco selection; a promotional meal with a reduced list of meats may have different inclusions. Wagyu and dry-aged tomahawk steaks are separately priced enhancements.

Lamb picanha and chops widen the service beyond beef, with a marinade of mint, white wine, and lemon. Parmesan-crusted pork loin gives another cut a cheese coating, while linguiça brings pork sausage seasoned with garlic, onion, and chili. Torresmo adds fire-roasted pork belly served with Malagueta honey, combining a richer cut with a sweet, peppery accompaniment. Chicken appears as seasoned legs and thighs or bacon-wrapped breast. Available cuts can vary by restaurant and service.

The Market Table has enough substance to serve as a meal of its own. Black pepper candied bacon is roasted with brown sugar, black pepper, and red pepper flakes. Smoked salmon, cured meats, and aged cheeses sit alongside vegetables and changing recipes such as sweet potato and apple salad or quinoa tabouleh. Feijoada supplies a substantial hot dish: black bean stew with sausage, served with white rice. Farofa, a preparation of yuca flour with bacon, accompanies it.

Warm pão de queijo comes to the table throughout the meal. The cheese rolls are made with yuca flour and Parmesan, and their small size makes them easy to keep reaching for between carved portions. Crispy polenta and caramelized bananas complete another part of the traditional side selection. The bananas provide a sweet bite during the savory meal. Shareable extras such as lobster mac and cheese and crispy yuca fries carry additional charges.

Weekend brunch adds made-to-order omelets, Belgian waffles, and braised beef rib hash while retaining the fire-roasted meat service. Dessert follows a separate menu, with papaya cream offering a particularly Brazilian finish: papaya blended with vanilla ice cream and topped with crème de cassis. Chocolate brigadeiro takes a richer direction, combining truffled chocolate, a chocolate cookie crust, and ganache. Desserts are additional with standard Full Churrasco; the Indulgent Churrasco package includes a dessert and one premium enhancement.