Fogo de Chão

The story

Fogo de Chão Baltimore: Brazilian Steakhouse & Churrasco Tradition

The Churrasco Heritage

Fogo de Chão in Baltimore is part of a story that began in 1979, rooted in the mountainous landscapes of Rio Grande do Sul, Brazil. The founders grew up on a family farm where they learned the art of churrasco – a style of cooking that is mostly about restraint, letting the fire do the work while the beef is slowly grilled over open flames. That tradition, honed over generations, is the backbone of the experience here. The restaurant takes its name from the Portuguese words for “fire” and “ground,” a fitting description of the open-flame grills at the heart of the kitchen.

The Cuts

The menu is built around carefully selected cuts of beef, chicken, lamb, and pork, all cooked on skewers and carved tableside by gaucho chefs. The signature cut is picanha, a prime top sirloin lightly seasoned with rock salt and sliced thin for a tender, robust flavor. Other standouts include the fraldinha (bottom sirloin, carved against the grain for tenderness), the beef ancho (a bone-in ribeye grilled over direct heat to break down the marbling), and costela – beef ribs slow-roasted for hours until the meat is nearly falling off the bone. For those seeking something extra, enhancements like a 42-day dry-aged Tomahawk Ancho or Wagyu cuts are available. The preparation is simple: mostly rock salt, allowing the natural flavors of the beef to mature over the fire.

The Full Experience

Beyond the grilled meats, the meal includes a seasonal Market Table with fresh vegetables and salads, and a selection of authentic Brazilian sides. The Bar Fogo concept adds Brazilian-inspired cocktails and small plates. The wine program, recognized with a Wine Spectator Award of Excellence in 2008, offers pairings that complement the rich, smoky flavors of the churrasco – a full-bodied Napa Cabernet or a Chilean Don Melchor, for instance, works well with the heartier cuts. The Baltimore location, at 600 E. Pratt Street, brings the warmth of Southern Brazilian hospitality to the Inner Harbor, with service that encourages guests to craft their own plate from the rotating offerings.