Fogo de Chão

The story

Fogo de Chão Paradise Valley – Brazilian Steakhouse & Churrascaria

The Tradition of Churrasco

The story of Fogo de Chão begins in the mountainous countryside of Rio Grande do Sul, where the founding brothers grew up on a traditional farm, learning to cook in the churrasco grilling style that defines the restaurant today. After formal training as churrasqueiros in Rio and São Paulo, they opened their first restaurant – a wood structure in Porto Alegre – built on an obsessive dedication to quality and a deep respect for their family’s culinary heritage. The concept quickly earned a reputation among politicians, businessmen, and celebrities, leading to a second location in São Paulo and, at the request of loyal American guests, a U.S. debut in Dallas, Texas.

The Paradise Valley Experience

In Paradise Valley, that same fire burns. The restaurant keeps the flames ready, offering the full churrasco experience: gaucho chefs carve an endless parade of fire-roasted cuts tableside, from Picanha (prime top sirloin) to Fraldinha (bottom sirloin) and Costela (beef ribs slow-roasted for five-plus hours). Alongside the meats, the freshly curated Market Table and authentic Brazilian sides provide a vibrant counterpoint. For a change of pace, Bar Fogo serves Brazilian-inspired small plates, award-winning wines, and cocktails.

A Wine Program with Depth

Fogo de Chão’s commitment to quality extends to its cellar, which earned a Wine Spectator Award of Excellence in 2009. The restaurant’s own Founders Tribute Wine Collection – named Jorjão, Eulila, O’Leão, and The Sonhadores – features red blends from Argentina, Chile, and California, each carefully paired with signature cuts. Special events, like the annual VIK Wine Dinner, showcase 100-point vintages alongside chef-curated menus that include Wagyu New York Strip and Beef Ancho Bone-in Ribeye.

This Paradise Valley outpost brings the full force of a Brazilian steakhouse tradition that has been spreading its culture across the globe since 1979 – rooted in the gaucho spirit, fueled by live-fire cooking, and backed by a wine list that stands on its own.