Fogo de Chão

The story

Fogo de Chão Rosemont – Brazilian Steakhouse Near Des Plaines | Wattafork

The Art of Churrasco

At Fogo de Chão in Rosemont, the centuries-old tradition of churrasco is alive and burning. This is not just a meal; it is a performance of fire and salt, where gaucho chefs carve sizzling, skewered meats tableside. The restaurant’s roots trace back to the mountainous landscapes of Rio Grande do Sul in Southern Brazil, where the founders grew up on a family farm. They learned to cook over open flames using a churrasqueira—a custom grill built into the home—and brought that philosophy to the world. The result is an experience that feels both ancient and immediate.

The Cuts That Define the Fire

The menu is a masterclass in restraint. Beef is lightly seasoned with rock salt and slow-cooked over wood embers, allowing the natural flavors to deepen. The signature cut is picanha, the prime top sirloin, sliced thin and bursting with robust flavor. Fraldinha (bottom sirloin) showcases intense marbling, carved against the grain for tenderness. The costela (beef ribs) are rubbed with rock salt and grilled for hours until the crust gives way to succulent meat. For those seeking something extraordinary, enhancements include a Wagyu Ancho ribeye aged for 21 days and a Dry-Aged Tomahawk Ancho aged for a minimum of 42 days.

Beyond beef, the menu includes chicken, lamb, pork, and seafood. A rotating Market Table offers fresh, vibrant salads and vegetables, while Bar Fogo presents Brazilian-inspired small plates and craft cocktails.

A Wine List Worth Celebrating

Fogo de Chão’s commitment to quality extends to its cellar. The restaurant has earned the Wine Spectator Award of Excellence for its thoughtful wine program. The pairing suggestions are direct: a big Napa Cabernet like Silver Oak or a Chilean favorite like Don Melchor stands up beautifully to the ancho ribeye. It is a list built to complement the fire, not compete with it.

The Spirit of the Pampas

The Rosemont location, at 5460 Park Place, carries the same energy as the first Fogo de Chão, which opened in a wood-structured house in the countryside of Porto Alegre in 1979. That original restaurant gained a reputation among politicians, businessmen, and celebrities, leading to expansion across Brazil and later to the United States. Today, the full churrasco experience—slow-roasted meats, seasonal Market Table, and warm hospitality—remains the same. It is a reminder that this Brazilian steakhouse, rooted in the culinary art of churrasco, is about one thing above all: keeping the fire ready for you.