Fogo de Chão

The story

Fogo de Chão Addison | Brazilian Steakhouse in Addison, Texas

The Art of Churrasco in Addison

At the Addison location on Beltline Road, Fogo de Chão brings the fire of Southern Brazil to Texas. This is a steakhouse rooted in the gaucho tradition of churrasco, where meats are skewered, fire-roasted, and carved tableside by expertly trained chefs.

The story begins in the mountainous countryside of Rio Grande do Sul, where the founders grew up on a family farm. They learned to cook over open flames on a custom grill called a churrasqueira—a style defined by restraint, letting the beef’s natural flavors mature. After formal training in Rio and São Paulo, they opened their first wood-structured restaurant in Porto Alegre, quickly gaining a reputation among politicians, businessmen, and celebrities. The concept crossed the equator at the request of loyal American guests, debuting in Dallas, Texas, in the late 1990s.

The Churrasco Experience

The heart of the meal is the parade of fire-roasted cuts, each prepared with a light seasoning of rock salt. The signature cut is picanha—prime top sirloin, sliced thin and packed with robust flavor. Other highlights include the beef ancho (bone-in ribeye), fraldinha (bottom sirloin with strong marbling), and costela (beef ribs slow-grilled for hours). For those seeking something special, enhancements like a 36-ounce dry-aged Tomahawk Ancho (aged a minimum of 42 days) or a Wagyu Porterhouse are available.

Alongside the meats, the seasonal Market Table offers fresh, vibrant options, and Bar Fogo serves Brazilian-inspired small plates and cocktails. The dining room is designed for gatherings—private rooms, large groups, and private chef events are all part of the offering.

A Recognized Wine Program

Fogo de Chão’s commitment to quality extends to its cellar. The Addison location has earned the Wine Spectator Award of Excellence, reflecting a carefully curated wine list that pairs well with the robust flavors of churrasco. Whether you choose a big Napa Cabernet or a Chilean favorite like Don Melchor, the pairing is part of the experience.