The story
Since 1979, Fogo de Chão has been rooted in the churrasco grilling tradition of Southern Brazil. The founders grew up on a farm in the Serra Gaucha and learned to cook over open flames, a skill they later refined in Rio and São Paulo before opening their first restaurant in Porto Alegre. That commitment to quality—fire-roasting meats over direct heat with subtle seasoning—remains the heart of every location, including the Carle Place outpost on Long Island.
Guests are invited to the Full Churrasco Experience, where gaucho chefs move through the dining room with skewers of fire-roasted cuts. The signature steak is picanha, a prime top sirloin lightly seasoned with rock salt and sliced thin. Other highlights include the bone-in Beef Ancho (ribeye), the bacon-wrapped Medalhões com Bacon, and the slow-grilled Costela (beef ribs). For those seeking premium options, enhancements like the Wagyu Ancho (ribeye) or Dry-Aged Tomahawk Ancho are available.
Alongside the meats, the seasonal Market Table offers fresh vegetables, salads, and imported cheeses. The menu also includes classic Brazilian sides such as garlic mashed potatoes and pão de queijo. Bar Fogo serves Brazilian-inspired cocktails, including a classic caipirinha, and the restaurant’s wine program earned a Wine Spectator Award of Excellence in 2020, a nod to a list that pairs well with the robust flavors of the steakhouse.
The Carle Place location is designed for both intimate dinners and larger gatherings, with options for private parties, outdoor seating, and valet parking. The restaurant also offers to-go and catering, making the churrasco experience adaptable to any occasion. The Fogo Rewards program adds a layer of membership perks, including exclusive birthday churrasco and $1 caipirinha Tuesdays.
At Fogo de Chão, the fire is always ready. The tradition of churrasco—rooted in the mountainous landscapes of Rio Grande do Sul—continues to be served, one cut at a time.
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