Fogo de Chão

The story

Fogo de Chão Troy – Brazilian Steakhouse with Wine Spectator Award

The Tradition of Churrasco

Fogo de Chão in Troy carries forward a culinary tradition that began in the mountainous countryside of Rio Grande do Sul, Brazil. The founders grew up on a family farm learning the art of churrasco – the slow, fire-roasting of meats over open flames. After formal training as churrasqueiros, they opened their first restaurant in a wood structure outside Porto Alegre, quickly gaining a reputation among politicians and celebrities. That heritage defines every meal here. Since 1979, the flames have been kept burning, and the Troy location brings that same vibrant energy to Michigan.

The Churrasco Experience

At the heart of the meal is the continuous service of fire-roasted meats carved tableside by gaucho chefs. Signature cuts include Picanha (the prime top sirloin), Fraldinha (bottom sirloin), and Costela (beef ribs slow-roasted for over five hours). Lighter options like Pan-Seared Salmon and Frango (chicken) are also available, alongside robust choices such as Wagyu New York Strip and Lamb Chops. The experience is complemented by the Market Table, a fresh and vibrant spread of seasonal salads, vegetables, and imported cheeses, and by Bar Fogo, which offers Brazilian-inspired small plates and craft cocktails.

Award-Worthy Wines

Fogo de Chão’s dedication to quality extends to its wine program, which earned the Wine Spectator Award of Excellence in 2018. The Founders Tribute Wine Collection, curated specifically for the restaurant, includes wines from Argentina, Chile, and California that are expertly paired with the churrasco cuts. For example, the Jorjão Reserva Malbec from Mendoza complements the Picanha, while the O’Leão Red Blend from Chile enhances the richness of the Wagyu New York Strip. This thoughtful pairing elevates the dining experience.

A Space for Gathering

The Troy restaurant offers a warm, inviting atmosphere suitable for both intimate dinners and larger celebrations. With private dining rooms, outdoor seating, and catering options, it adapts to any occasion. The service is attentive yet unpretentious, letting the food and fire speak for themselves.