Fogo De Chão Brazilian Steakhouse Menu

Fogo de Chão Brazilian Steakhouse at 661 N La Salle Dr, Chicago, IL 60654 brings the traditional Brazilian churrasco experience to River North, centered on premium meats fire-roasted over an open flame and carved tableside by Gaucho chefs. The signature Full Churrasco Experience combines continuous servings of cuts such as Picanha, Fraldinha, Filet Mignon, ribeye, lamb, pork, and chicken with unlimited visits to the seasonal Market Table & Feijoada Bar. Fresh vegetables, salads, soups, feijoada, and Brazilian sides provide lighter contrasts to the rich, savory meats. Vegetarian diners can choose options such as Cauliflower Steak, while Polenta and warm Pão de Queijo are gluten-free; the broad Market Table also makes balanced, vegetable-forward meals possible.

Pricing reflects an upscale steakhouse experience, with the current limited-time Fogo Four Course starting at $59, though pricing may vary by location. Bar Fogo adds South American wines, Brazilian-inspired cocktails, and beer, making the menu equally attractive for celebrations and relaxed drinks. The Chicago location serves weekday lunch, weekend brunch, and dinner rather than traditional breakfast, and its large dining room and private spaces are particularly well suited to family meals, dates, business dining, and groups.

Menu Highlights

Picanha
Fogo’s signature top sirloin is lightly seasoned with rock salt and fire-roasted for a tender bite and concentrated beef flavor. Its simplicity makes the quality of the meat the star.

Fraldinha
This marbled bottom sirloin delivers a particularly robust, juicy flavor. Gaucho chefs carve it against the grain to preserve tenderness.

Filet Mignon
Beef tenderloin is grilled on skewers and carved tableside, producing a delicate texture and clean, rich flavor that makes it a premium favorite.

Beef Ancho
Bone-in ribeye is cooked over direct heat to render its generous marbling, creating an intensely beefy taste and succulent texture.

Cordeiro
Lamb picanha and chops are marinated with fresh mint, white wine, and lemon before fire-roasting, balancing the lamb's richness with fresh, bright notes.

Warm Pão de Queijo
These naturally gluten-free Brazilian cheese rolls combine yuca flour and Parmesan for a warm, soft, pleasantly cheesy bite served throughout the meal.