Fogo de Chão

The story

Crafted with passion, served with love

Since 1979, Fogo de Chão has kept the flames of churrasco burning — and the Huntington Beach location on Edinger Avenue carries that same tradition to the Southern California coast.

Rooted in Rio Grande do Sul

The story begins on a traditional farm in the Serra Gaúcha, the mountainous region of Rio Grande do Sul in southern Brazil, where the founding brothers grew up cooking in the churrasco tradition. They left the countryside for formal churrasqueiro training in Rio de Janeiro and São Paulo, then built their first restaurant in Porto Alegre — a wood-structure dining room that drew politicians, businessmen, and celebrities from across Brazil. From there, the concept expanded to São Paulo, then debuted in the United States in Dallas, Texas, before spreading to dozens of cities. The Huntington Beach outpost is part of that same lineage.

The Churrasco Experience

The heart of the meal is the gaucho-style service: cuts of meat fire-roasted on skewers and carved tableside, seasoned to complement the natural flavor of each cut — methods, as the restaurant puts it, "reminiscent of the same methods our gaucho chefs learned on the farm from their mothers and fathers." The Brazilian steakhouse menu spans prime beef, lamb, pork, and chicken. The Cordeiro — lamb picanha and lamb chops marinated with fresh mint, white wine, and lemon — is a standout. Pork belly (Torresmo) arrives fire-roasted and finished with Malagueta honey. The double bone-in pork chop is marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, then slowly grilled and carved tableside. Chicken is offered peri-peri seasoned or wrapped in hardwood-smoked, honey-cured bacon.

Alongside the meats, a freshly curated seasonal Market Table rounds out the experience, and Bar Fogo adds Brazilian-inspired small plates and cocktails — including the caipirinha, Brazil's national drink.

Recognition and the Table

The Huntington Beach location earned a Wine Spectator Award of Excellence in 2024, reflecting the care put into the wine program that pairs with the breadth of the Brazilian steakhouse menu. The bar team actively guides guests toward pairings: Riesling with the pork sausage, Xingu Brazilian beer with the chicken legs, a Russian River Valley Pinot Noir alongside the New Zealand lamb chops.

Private dining rooms, outdoor seating, valet parking, and full catering services make this location equally suited to a weeknight dinner or a large celebration.