Ensconced in the vibrant Las Olas Boulevard section of Fort Lauderdale, Fogo de Chão offers an incomparable dining experience exuding the warmth of Brazilian hospitality. With locations around the globe, this particular South Florida location uniquely captures the essence of the brand while infusing it with local flair. The restaurant’s signature commitment to value, variety, and customization shines through in every detail, making it a standout among Fort Lauderdale’s dining options.

At the heart of Fogo de Chão is its dedication to balancing tradition with innovation. For over 45 years, the restaurant has celebrated the rich heritage of Brazilian churrasco, while continuously evolving its menu to meet modern tastes and dietary preferences. This is evident in offerings like its Signature Churrasco Experience, where a rotating selection of high-quality meats, carved tableside by gaucho chefs, ensures a dynamic and satisfying culinary journey free from the anxiety of choosing just one dish.

Guests are also invited to indulge in dishes like the Whole Branzino, a delicately grilled fish that highlights the versatility of the churrasco cooking style, and the indulgent Caviar Brioche, which bridges the gap between luxury and approachability. The restaurant’s famed “Market Table” complements the dining experience with its vibrant array of seasonal salads, exotic vegetables, and nutrient-rich dishes, catering to diverse dietary needs including vegetarian, gluten-free, and keto options.

For a deeper dive into this restaurant’s formula for success, below is a conversation with Neimar Hensel, Area Manager at Fogo de Chão, who highlights why this Fort Lauderdale hotspot offers an exceptional epicurean adventure.

MK: First, what makes the Fort Lauderdale location of Fogo de Chão unique compared to other locations throughout the U.S.?

NH: The Fort Lauderdale location stands out with its expansive outdoor patio, offering a unique dining experience in the open air, with views of the waterfront. The venue combines the laid-back South Florida vibe with vibrant Brazilian culture. Our Fort Lauderdale location also features a butcher shop storefront where our gauchos, professionally trained chefs, expertly prepare premium cuts, and can offer you popular cuts like Ribeyes, NY Strip Steaks, and Filet Mignon, as well as more authentic Brazilian cuts including Picanha and Fraldinha to take home.

At Fogo, we focus on the three most important aspects of dining out for our guests, which are value, variety and customization. We offer customizable menu offerings so everyone can find their culinary favorites at every daypart, including weekend brunch, All-Day Happy Hour at Bar Fogo, Lunch, Dinner, and fresh, seasonal soup and salads at the Market Table which is suited for all dietary lifestyles including pescatarian, keto, paleo, gluten-free and more. These aspects truly set us apart from other steakhouses.

MK: What are sets the restaurant apart from other comparable restaurant options in Fort Lauderdale?

NH: Dining out often comes with “menu anxiety” or “plate envy,” where people regret their order after seeing what someone else gets. At Fogo, this stress disappears with our Signature Churrasco Experience. Guests have endless opportunities to discover new culinary options and savor on their favorites including a rotating mix of high-quality proteins cut and served tableside, signature sides, and customizable dishes, which means that they don’t have to pick just one.

At Fogo, we offer customizable menu offerings for every daypart, including weekend brunch, All-Day Happy Hour at Bar Fogo, Lunch, Dinner, and fresh, seasonal soup and salads at the Market Table which is suited for all dietary lifestyles including pescatarian, keto, paleo, gluten-free and more. These aspects truly set us apart from other steakhouses.

Our Dry-Aged meat locker of premium cuts offers our guests a unique, elevated and distinct culinary experience. Dry-aged premium cuts are renowned for their intensified meat flavors and enhanced tenderness. The dry-aging process of 22-42 days enhances the natural flavors of the meat while breaking down the muscle fibers, resulting in a richer, nutty, and bolder beef taste and a tender texture. Fogo’s Dry-Aged Premium Cuts are designed to share and enhance your dining occasion from birthdays to anniversaries to group meetings, feeding 2-6 guests. 

MK: Brazilian hospitality is a cornerstone of Fogo de Chão’s philosophy. How is this reflected in the service provided at the Fort Lauderdale location?

NH:From the moment guests arrive, they are greeted with warmth and a sense of care that makes them feel right at home. The gaucho chefs, who bring the churrasco meats directly to the table, create an interactive and engaging experience, ensuring each guest receives the perfect meal tailored to their preferences. At Fogo, we pride ourselves on bringing Brazilian hospitality to the heart of every city. 

MK: Fogo de Chão has a rich history rooted in Brazilian churrasco. How does the restaurant balance tradition with innovation in its dining experience?

NH:For the past 45 years, Fogo has provided wholesome, nutritional menu options for every dietary tribe. By staying consistent with our Brazilian roots, we are continuously evolving to provide offerings that align with guests' expectations, from quality to flavor. 

A perfect example of this is the introduction of blistered fresh fish to our menu with the Whole Branzino. The Whole Branzino can be added to any experience and is deboned and then grilled on the churrasco grill over an open flame which blisters the skin, giving the fish a crisp and decadent flavor. Many guests don’t realize that traditional churrasco is not exclusive to steak, but also includes fresh fish.

A more viral example is our Caviar Brioche. Caviar is all over social media, with many guests sharing they are excited to try this indulgent offering for the first time. Our Caviar Brioche allows guests to try decadent items in the form of small bites, allowing us to provide guests an attainable and approachable value for indulgent offerings. 

MK: What are some of the most popular cuts of meat served at this location, and do you offer any exclusive menu items specific to Fort Lauderdale?

NH:The most popular cut of meat is Fogo’s signature specialty Picanha (top sirloin) and Fraldinha (bottom sirloin). Both of which are lightly seasoned in-house with salt and cooked over an open flame, then carved tableside by our Gaucho chefs. Each cut is a favorite in Brazil and loved by our guests in Fort Lauderdale and nationwide. 

MK: Beyond the churrasco-style meats, what other menu highlights or dishes should guests not miss?

NH: I recommend guests try the new Whole Branzino. The 2lbs. fresh, mild white fish is blistered churrasco-style and served tableside with extra virgin olive oil, lemon, and parsley, offering a delicious enhancement to the Full Churrasco Experience. 

I also recommend guests try our dry-aged premium cuts that are dry-aged for a minimum of 42 days and are renowned for their intensified meat flavors and enhanced tenderness. The dry-aged Tomahawk Ribeye is the perfect enhancement to any meal to discover the tender, juicy, and robust flavors.

MK: Can you expand a bit on your Market Table and its role in complementing the churrasco experience?

NH: The Market Table plays a key role in complementing the churrasco experience by offering a variety of seasonal salads and soups, exotic vegetables, imported cheeses, smoked salmon, cured meats, and more.  It features a wide selection of nutrient-dense, whole foods, including plant-based options, allowing guests to customize their meals based on their preferences. We continue to offer fresh ingredients and create limited time offerings such as the recently added Roasted Apple & Butternut Squash Salad, Seasonal Hummus, and Carrot Ginger Soup. This adds balance and variety to the rich, savory flavors of the churrasco experience, enhancing the overall discovery dining experience with vibrant, flavorful choices. Guests are welcome to visit the Market Table as many times as they’d like during their meal. 

MK: How does the restaurant cater to diners with dietary preferences or restrictions, such as vegetarians or gluten-free guests?

NH: Unlike traditional steakhouses, Fogo offers a variety of dining options for every dietary tribe including keto, gluten-free, vegan, and more. We offer guests specialty dishes including Seared Tofu and Sesame Black Bean Pasta, Seafood Tower complete with Lobster Tails and snow crab legs, Cauliflower Steak, Fogo’s naturally gluten-free Market Table and more. 

MK: For first-time visitors, what tips or advice would you offer to ensure they get the most out of their dining experience?

NH: For first-time guests, I always recommend they start their experience at the Market Table with seasonal salads and soups, exotic vegetables, imported cheeses, smoked salmon, cured meats, and more. Take your time to savor the flavors from the churrasco experience, and consider adding enhancements like the Whole Branzino or Wagyu Porterhouse, especially when dining with a large group as they’re perfect for sharing with the table to spark new discoveries of culinary favorites. And, no experience is complete without a Caipirinha cocktail, made with cachaça, lime, and sugar, which offers a refreshing and authentic Brazilian flavor.

MK: What is your personal favorite item on the menu?

NH:My personal favorite is the Fraldinha, which has a rich flavor and a salty bark due to our churrasco cooking style. I also enjoy the Picanha, the lamb chops, and the Porterhouse.

 MK: What is your personal favorite aspect of the dining experience at large?

NH: My favorite aspect of the dining experience at Fogo is our variety of offerings. I consider myself to be a flexitarian, eating meat, fish, and vegan meals. The variety at Fogo allows me to accommodate my changing dietary preferences on a daily basis. I, along with our guests, are never limited to one option or one dietary tribe

MK: As Fort Lauderdale continues to grow as a culinary destination, how does Fogo de Chão aim to stay ahead of dining trends while maintaining its authenticity?

NH:At Fogo, we offer customizable menu offerings for every daypart, including weekend brunch, All-Day Happy Hour at Bar Fogo, Lunch, Dinner, and fresh, seasonal soup and salads at the Market Table which is suited for all dietary lifestyles including pescatarian, keto, paleo, gluten-free and more. These aspects truly set us apart from other steakhouses. 

We hold quarterly wine dinners and monthly bar events that allow guests to indulge in a tailored menu with signature offerings including wagyu, with curated wine pairings to sample some of Fogo’s best offerings, encouraging guests to come back and indulge in the culinary favorites they discovered. 

From the interactive service of the gaucho chefs to the thoughtfully curated menu offerings, every visit to Fogo de Chão on Las Olas Boulevard in Fort Lauderdale is designed to create a memorable epicurean experience. As Broward County continues to thrive as a culinary destination, Fogo de Chão remains a beacon of authenticity, offering a dining experience that seamlessly marries the best of tradition and modernity. 

~~~***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***