Fogo de Chão

The story

Crafted with passion, served with love

Rooted in Rio Grande do Sul

Fogo de Chão traces its origins to the Serra Gaúcha, the mountainous farm country of Rio Grande do Sul in southern Brazil. The founding brothers grew up cooking in the churrasco tradition — meat slow-roasted over open fire — before leaving the countryside for formal churrasqueiro training in Rio and São Paulo. That obsessive dedication to quality produced a first restaurant in Porto Alegre that drew politicians, businessmen, and celebrities from across Brazil. A second location followed in São Paulo, then a U.S. debut in Dallas, and eventually the Woodland Hills outpost that brings this lineage to the San Fernando Valley.

The Churrasco Experience

The heart of the meal is the full churrasco service: gauchos move through the dining room carrying skewers of fire-roasted cuts, carving tableside. Signature Brazilian cuts include Picanha (prime top sirloin), Fraldinha (bottom sirloin), and Costela, alongside options like Wagyu New York Strip and Lamb Chops for guests looking to go further. Alongside the meat service, the freshly curated Market Table offers seasonal produce, salads, and sides — a vibrant counterpoint to the richness of the fire-roasted proteins. Queijo Assado, drizzled in malagueta honey, is a recurring standout from the Brazilian steakhouse's repertoire.

Bar Fogo and the Wine Program

The Bar Fogo concept, which emerged within Fogo restaurants to introduce Brazilian-inspired small plates and cocktails, is well represented here. The signature drink is the Caipirinha, Brazil's national cocktail, celebrated with $1 Caipirinha Tuesdays for Fogo Rewards members. The wine list earned a Wine Spectator Award of Excellence in 2024 — recognition that reflects a genuine commitment to pairing. The in-house Founders Tribute Wine Collection includes bottles named for the founding family: Jorjão, a Mendoza Malbec suited to Picanha; Eulila, a Chilean red blend that holds up to Costela and Linguica; O'Leão, a Carménère-driven red for Fraldinha; and The Sonhadores, a California Cabernet Sauvignon built for Filet Mignon and Lamb Chops.

Group Dining and Private Events

The Woodland Hills location accommodates private parties and group dining, with catering and to-go options available. Special wine dinners — such as the multi-course VIK Wine Dinner pairing South American wines with Wagyu New York Strip, Beef Ancho Bone-In Ribeye, and Brazilian Passion Fruit Mousse — illustrate the range of experiences available beyond the standard churrasco format. For a Brazilian steakhouse with nearly five decades of history behind it, the Woodland Hills table feels both grounded and alive.