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Fogo de Chao

  • $
  • Brazilian, Steak
  • 661 N La Salle Blvd, Chicago 60610 41.894184 -87.632463
  • (Btwn W Huron & W Erie St)
  • click map to interact
  • (312) 932-9330
  • 0


Lunch mon-fri: 11-2    32.50
Lunch salad bar only    24.50
Dinner 11:30-9:00    51.50
Dinner salad bar only    26.50


Picanha our signature steak, picanha is a prime cut of top sirloin. the picanha cut is very popular in the churrascarias of southern brazil. at fogo de chão, our gaucho chefs carefully carve each piece, just as the gauchos before them have done for hundreds of years.  
Filet Mignon filet mignon is known as the most tender of cuts. at fogo, our gaucho chefs expertly prepare your filet mignon from the most flavorful part of the beef tenderloin. once seasoned, the filet is grilled to perfect tenderness.  
Beef Ancho (Rib Eye) beef ancho is cut from the prime part of the rib eye. the beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at fogo  
Alcatra (Top Sirloin) alcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. like picanha, alcatra is a popular cut in brazil. the gaucho chefs at fogo custom cut each piece of alcatra for our guests.  
Fraldinha (Bottom Sirloin) in brazil, bottom sirloin is called fraldinha. though it may be difficult to pronounce, you will enjoy the taste of fraldinha. because of the strong marbling characteristics, fraldinha has an unmatched juiciness and robust flavor. whenever people gather on a farm in southern brazil to enjoy churrasco (bbq), fraldinha is sure to be on the grill.  
Costela (Beef Ribs) tender, juicy beef ribs expertly prepared by the gaucho chefs at fogo. these fall-off-the-bone ribs are first lightly seasoned. then they are grilled for several hours to capture their rich natural flavor.  
Cordeiro (Lamb) cordeiro is how brazilians say fresh lamb. and fogo is known for our savory preparation of cordeiro.  
Frango (Chicken) in brazil, frango means chicken. following the tradition of the churrascarias of rio grande do sul in southern brazil, fogo's gaucho chefs prepare frango two different ways. guests may enjoy chicken legs lightly basted in our special marinade. or, savor our bacon wrapped chicken breasts kissed with a hint of seasoning.  
Costela De Porco (Pork Ribs) mouthwatering baby back pork ribs skillfully roasted by fogo's brazilian-trained gaucho chefs. a favorite in the churrascarias of southern brazil, the secret to costela de porco at fogo de chão is the seasoning. a careful blend of our wet and dry rub keep the ribs tender and enhance their natural flavor.  
Lombo (Pork Loin) another house specialty from southern brazil, the gaucho chefs at fogo de chão start by hand selecting the finest pork loin available. the pork loin is sliced into filets and encrusted with a rich parmesan cheese coating before roasting over an open flame. the result is a unique and delectable flavor.  
Linguica (Sausage) linguica is a brazilian-style, cured pork sausage. the sausage originated in portugal, and gained popularity in brazil during colonial times. at fogo, our linguica is flavored with our own special blend of seasonings, created to complement the many flavors of churrasco (bbq).  

Salad Bar

24 Month, Aged Parmesan   
Aged Manchego Cheese   
Brazilian Hearts Of Palm   
Artichoke Bottoms   
Sun-Dried Tomatoes   
Fresh Mozzarella   
Smoked Salmon   
Italian Salami   
Jumbo Asparagus   
Shitake Mushrooms   

Bar Fogo

Shareable Small Plates   
Signature Caipirinhas   
Specialty Cocktails And Beer   
Bold Red And Light refreshing white wines  

Side Dishes

Pao De Queijo warm cheese bread  
Crispy Hot Polenta   
Garlic Mashed Potatoes And Caramelized Bananas   


Fogo De Chão Signature Papaya Cream   
South American Flan   
Crème Brule   
Turtle Cheesecake   
Molten Chocolate Cake   
Key Lime Pie   


Fogo de Chao
661 N La Salle Blvd
Btwn W Huron & W Erie St
(312) 932-9330
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