Until the 1990s, “steakhouse” in the U.S. referred to specific American cuts and cooking methods. This started changing with Japanese and Brazilian steakhouses entering the scene. Fogo de Chao, a Brazilian steakhouse established in 1979, opened its first U.S. location in 1997, introducing many diners to traditional churrasco cooking.
Fogo de Chao quickly became known for its focus on churrasco, offering a variety of meats cooked over an open flame. Not just about meat, the restaurant also features an impressive salad bar and serves Brazil’s national cocktail, the Caipirinha, giving an authentic Brazilian dining experience. Lunch is more affordable than dinner, and recently, they started offering delivery options.
Fogo de Chao has redefined the rodízio dining concept to be more upscale, featuring uncommon meats and expanded into the Middle East. They managed to secure business relief loans during tough times and have seen a rapid and dramatic revival, solidifying their place in the restaurant industry.
