The story
Fogo de Chão began in the mountainous landscapes of Rio Grande do Sul, Brazil, where the founding brothers grew up on a traditional farm learning the art of churrasco. After formal training as churrasqueiros, they opened their first restaurant in Porto Alegre, quickly earning a reputation among politicians and celebrities. The concept expanded to São Paulo and, at the request of loyal American guests, debuted in the U.S. in Dallas. Today, the Beverly Hills location on La Cienega Boulevard carries that same dedication to fire-roasted cooking.
The heart of the meal is the continuous service of fire-roasted meats carved tableside by gaucho chefs. The signature cut is picanha, a prime part of the top sirloin lightly seasoned with rock salt. Other staples include filet mignon, beef ancho (bone-in ribeye), fraldinha (bottom sirloin), and costela (beef ribs slow-grilled for hours). For those seeking something special, enhancements like Wagyu ancho and dry-aged tomahawk ancho are available.
Alongside the meats, the seasonal Market Table offers fresh salads and vegetables, while Bar Fogo introduces Brazilian-inspired small plates and cocktails. The restaurant also offers a Fogo Four Course menu for a limited time, combining favorite cuts with sides and dessert.
The wine list at Fogo de Chão has earned a Wine Spectator Award of Excellence, reflecting a thoughtful selection that pairs well with the robust flavors of churrasco. The steak menu suggests pairing cuts like picanha with a big Napa Cabernet or a Chilean favorite like Don Melchor.
Whether dining for lunch or dinner, the Beverly Hills outpost brings the warmth and energy of Southern Brazil to Los Angeles, with options for private parties, outdoor seating, and catering. The tradition that began in 1979 continues to burn bright.
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