Fogo de Chão

The story

Fogo de Chão in Short Pump: Brazilian Steakhouse Tradition and Wine Excellence

Since 1979, Fogo de Chão has kept the flames of the culinary art of churrasco burning. The restaurant’s story begins in the mountainous landscape of Rio Grande do Sul, Brazil, where the founding brothers grew up on a traditional farm and learned to cook in the churrasco grilling tradition that would become the backbone of their concept. That dedication to quality and heritage spread from a small wood-built restaurant outside Porto Alegre to São Paulo, then to the United States with a debut in Dallas. Today, the Short Pump location in Virginia brings that same fire to the table.

The full churrasco experience is the heart of the meal. Gaucho chefs move through the dining room carving fire-roasted cuts—Picanha, Fraldinha, lamb, and more—directly onto your plate. Alongside the meats, the freshly curated Market Table offers seasonal salads, vegetables, and sides. Bar Fogo adds Brazilian-inspired small plates and handcrafted cocktails to the mix.

The restaurant’s commitment to quality extends to its wine program, which earned a Wine Spectator Award of Excellence. The Founders Tribute Wine Collection, curated in partnership with South American vineyards, includes bottles like the Jorjão Reserva Malbec and the O’Leão Red Blend, each designed to pair with specific cuts. Special events such as the VIK Wine Dinner showcase multi-course chef-curated menus paired with award-winning vintages.

At Fogo de Chão, the tradition of churrasco is a living one—rooted in the past, but served with the warmth and energy of the present. Whether you come for the fire-roasted meats, the vibrant Market Table, or the exceptional wine list, the experience is built around sharing and connection.