The story
Fogo de Chão began in 1979, born from a family’s legacy in the mountainous landscapes of Rio Grande do Sul. The founders grew up on a traditional farm in the Serra Gaucha, learning the art of churrasco – a grilling method centered on slow-cooking over open flames. After formal training in Rio and São Paulo, they opened their first restaurant in Porto Alegre, a wood structure built on obsessive dedication to quality. The concept soon gained a reputation among politicians, businessmen, and celebrities, leading to expansion across Brazil and later to the United States.
Today, the Rio de Janeiro location on Av. Repórter Nestor Moreira continues that same tradition. Here, gaucho chefs expertly grill a variety of meats on skewers, carving them tableside. The signature cut is picanha, the prime part of the top sirloin, lightly seasoned with rock salt and sliced thin. Other highlights include the bone-in ribeye (ancho), bacon-wrapped steak (medalhões com bacon), and fraldinha, a bottom sirloin with strong marbling. For those seeking something extraordinary, the costela (beef ribs) are slow-grilled for hours to develop a seasoned crust and deep flavor.
Beyond the fire-roasted meats, Fogo de Chão offers a curated Market Table with fresh, seasonal vegetables and salads, plus authentic Brazilian side dishes. The Bar Fogo concept introduces Brazilian-inspired small plates and cocktails, including the classic caipirinha. The wine list has earned a Wine Spectator Award of Excellence, pairing robust cuts with Napa Cabs and Chilean favorites like Don Melchor.
Guests are invited to create their own plate, mixing meats, sides, and Market Table selections. The atmosphere is lively yet welcoming, with a focus on the heat and energy of the open fire. Whether for lunch or dinner, the experience is rooted in the culinary art of churrasco – a tradition that has been burning since 1979 and continues to bring the vibrant tastes of Southern Brazil to Rio de Janeiro.
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