Like all Fogo de Chão restaurants, the locations give guests a dining experience called espeto corrido, or continuous tableside service. Fogo de Chão specializes in fire-roasting premium meats using the churrasco cooking technique which originated in southern Brazil. The Brazilian-style steakhouse offers up to 20 different cuts of meat.
“I’m incredibly pleased by our steady growth in the US market. This is a testament to the power of our unique concept, our award-winning experience, strong value proposition and rich Brazilian heritage,” said Larry Johnson, CEO of Fogo de Chão. “These attributes are the cornerstone of every Fogo location, showing that high quality hospitality coupled with thoughtful innovation, appeals to both new and loyal guests all around the world.”
The restaurant features a glass viewing area of the kitchen showcasing the open-fire grill and allowing guests to view of Fogo’s gaucho chefs roasting high-quality cuts of meat in the Brazilian tradition of churrasco. Both restaurants also have a group and private dining options.
