Fogo de Chão

The story

Fogo de Chão San Francisco: Brazilian Steakhouse with Wine Spectator Award

The Tradition of Churrasco

Since 1979, Fogo de Chão has kept the flames of the culinary art of churrasco burning. The tradition is rooted in the mountainous landscapes of Rio Grande do Sul, where the founders grew up on a traditional Southern Brazilian farm. There, they learned to cook in the churrasco style—slow-roasting meats over open fire—a technique that became the backbone of the restaurant.

The founding brothers left the countryside for formal churrasqueiro training in Rio and São Paulo, developing the concept that would eventually reach the United States. Their first restaurant, a wood structure in Porto Alegre, grew from an obsessive dedication to quality and respect for family heritage. After gaining a reputation among politicians, businessmen, and celebrities, Fogo expanded to São Paulo, then to Dallas in 1997 at the request of loyal American guests. By 2013, a flagship location opened in New York City, featuring a 17-foot sculpture of O Laçador, a historical monument from Porto Alegre.

The San Francisco Experience

At 201 Third Street in San Francisco, Fogo de Chão delivers the full churrasco experience. The meal begins with the Market Table, a fresh and vibrant spread of seasonal salads, vegetables, and Brazilian side dishes. Then, gaucho chefs circulate with fire-roasted cuts—Picanha, Fraldinha (bottom sirloin), Lamb Picanha, and more—carved tableside. The culinary team continues to develop new creations rooted in Brazilian tradition, including seafood dishes and the emergence of Bar Fogo, which introduces Brazilian-inspired small plates and cocktails.

For a limited time, guests can enjoy the Fogo Four Course: a selection of fire-roasted cuts, Market Table, sides, and a decadent dessert. The atmosphere is warm and energetic, designed to make the fire of churrasco the center of attention.

Wine and Spirits

The wine program at Fogo de Chão has earned a Wine Spectator Award of Excellence, recognizing a carefully curated list that includes the Founders Tribute Wine Collection. These wines—named after the founders’ family and traditions—are crafted to pair with specific cuts. For example, the Jorjão Reserva Malbec from Argentina complements Picanha and leaner dishes, while the Eulila Red Blend from Chile pairs with Lamb Picanha and savory cuts like the Dry-Aged Tomahawk. The Sonhadores Cabernet Sauvignon from California is a full-bodied choice for Filet Mignon and bold dishes.

Bar Fogo also offers a rotating selection of cocktails, including the classic Caipirinha, and guests can join the Fogo Rewards program for exclusive perks like $1 Caipirinha Tuesdays and a birthday churrasco.