The story
Fogo de Chão brings the culinary art of churrasco to Washington DC’s Wharf neighborhood. The restaurant grew out of a family tradition rooted in the mountainous landscapes of Rio Grande do Sul, Brazil. The founders learned to cook in the churrasco grilling style on a traditional farm in the Serra Gaucha before opening their first restaurant in Porto Alegre. That wood-structure restaurant earned a reputation among politicians, businessmen, and celebrities, and the concept later expanded to the United States with a debut in Dallas, Texas. Today, Fogo de Chão continues to honor that heritage with every fire-roasted cut.
At the heart of a meal here is the full churrasco experience: gaucho chefs carve an endless rotation of fire-roasted meats directly at your table. Cuts include Picanha (prime part of the top sirloin), Fraldinha (bottom sirloin), Filet Mignon, and—for special events—Wagyu New York Strip and Beef Ancho Bone-in Ribeye. The freshly curated Market Table offers vibrant salads, seasonal vegetables, and authentic Brazilian sides. Bar Fogo adds Brazilian-inspired small plates and cocktails, including a classic Caipirinha.
The wine program at this location has earned a Wine Spectator Award of Excellence in 2025. The Founders Tribute Wine Collection, developed in partnership with South American vineyards, features wines such as the Jorjão Reserva Malbec from Mendoza, which pairs beautifully with Picanha, and the Eulila Red Blend from Chile, suited for richer dishes like Lamb Picanha or Costela. Special wine dinners, like the VIK Wine Dinner, pair chef-curated courses with 100-point vintages, showcasing the depth of the cellar.
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