Fogo de Chão

The story

Crafted with passion, served with love

Rooted in the Serra Gaúcha

Since 1979, Fogo de Chão has kept the flames of churrasco burning — and the story behind it is as genuine as the cooking. The founders grew up on a traditional farm in Rio Grande do Sul, in the mountainous Serra Gaúcha region of southern Brazil, where open-fire grilling was simply how family meals were made. After formal churrasqueiro training in Rio and São Paulo, they opened their first restaurant in Porto Alegre, built of wood and driven by an obsessive dedication to quality. Word spread quickly — politicians, businessmen, and celebrities made the trip to taste it — and the concept eventually crossed the Atlantic, debuting in the United States in Dallas before expanding to dozens of cities, including three locations in New Jersey.

The Churrasco Experience in Paramus

At the Paramus location on Garden State Boulevard, the full Brazilian steakhouse format is on display. Gaucho-trained servers move through the dining room presenting fire-roasted cuts tableside — Picanha (the prime part of the top sirloin), Fraldinha (bottom sirloin), Costela, and more — carved to order at the pace guests set. Alongside the churrasco, the Market Table offers a freshly curated spread of seasonal accompaniments, salads, and Brazilian sides, making the meal as much about variety and rhythm as it is about the meat itself.

Bar Fogo rounds out the experience with Brazilian-inspired cocktails — including the Caipirinha, Brazil's national drink — and a wine program serious enough to earn a Wine Spectator Award of Excellence in 2024. That recognition reflects a list built with the same care as the food, including the restaurant's own Founders Tribute Wine Collection: four wines — a Malbec, two Chilean red blends, and a California Cabernet Sauvignon — each designed with specific churrasco cuts in mind.

Wine, Events, and Group Dining

The wine program isn't just a list — it's woven into the dining experience. Fogo has hosted multi-course wine dinners pairing South American vintages, including a 100-point-rated VIK Red Blend, with courses built around Wagyu New York Strip, Bone-In Ribeye, and Jumbo Lump Crab Cake. For groups, the Paramus restaurant accommodates private parties and large gatherings, with catering and to-go options also available for those who want the Brazilian steakhouse experience off-site.

The Paramus location is one node in a global network that now spans Brazil, the UK, the Middle East, and beyond — but the fire that started on a farm in Rio Grande do Sul remains the same.