Fogo de Chao in Orlando

8282 International Dr., Orlando, FL 32819
T: (407) 370.0711  Google Map
In the photo: CEO of Fogo De Chão, Larry Johnson; President/CEO of the International Drive Resort Area Chamber of Commerce, Maria Triscari; Fogo de Chão’s Assistant General Manager/Gaucho Chef, Alex Potrich

Fogo de Chão (pronounced fo-go dèe shoun), an authentic Southern Brazilian steakhouse, will have their grand opening on March 15, 2012. They will be offering a prix fixe menu which features freshly grilled meats carved tableside, as well as a gourmet salad bar filled with fresh greens and authentic Brazilian sides.

Fogo de Chão specializes in espeto corrido, or “continuous service,” in which a team of Brazilian-trained gaucho chefs prepare and serve 15 different cuts of beef, lamb, chicken and pork; however, they currently do not offer chicken hearts.  Guests dictate both the pace and the portions of their dining experience by using a small, double-sided disc that signals to the gaucho chefs that they are ready for the next round of meats.


Although meats are the primary focus, the restaurant also features a salad and sides bar with more than 30 selections, including smoked salmon, sun-dried tomatoes, hearts of palm from Brazil, tabbouleh salad, jumbo asparagus, cured meats, artisan breads and imported cheeses.


The restaurant offers a 200-label wine list or sample Brazil’s most famous signature drink, Caipirinha, made from Brazilian liquor cachaça. They offer premium cachaca which is aged for two years and the taste is much different from my beloved Leblon brand. The flavor is much smoother and refine but it does takes it to another level leaving traditional flavor far behind; however, if you ask the resisdent Brazilian, he prefers the traditional, clear and un-aged cachaca for his country’s signature drink.


Desserts includes Papaya Cream, made with fresh papaya, vanilla ice cream and Crème de Cassis liqueur. This is a very traditional and authentic Brazilian dessert. I highly recommend following dinner with the Papaya Cream. The South American Flan was good but it does not stand out but the Crème Brulee is my favorite between the two! In addition to their dessert list, Fogo de Chao offers Turtle Cheesecake, Molten Chocolate Cake and Key Lime Pie to please a wide varieties of cravings.

Papaya Cream


Crème Brulee


South American Flan

Overall, Fogo de Chao is the best in its class. It surpasses Texas de Brazil and leaves Nelore in the dust. Their prices are reasonable as steakhouse and I am really liking their lunch prices:

Lunch begins Monday, March 19

Lunch (Mon-Fri)
$26.50 | (Salad Bar Only – $19.50)
Mon-Thur 12:00-2:30
Friday 12:00-3:00

Lunch (Sunday)
$35.50 | (Salad Bar Only – $19.50)
Sunday 12:00-3:00

$42.50 | (Salad Bar Only – $19.50)
Mon-Thur 5:00-10:00
Fri and Sat 5:00-11:00
Sun 5:30-9:30

Children 5 and under are complimentary. Children 6 to 10 are half price.  Any beverages, desserts, tax, and gratuity are additional.  An 18% gratuity is added to all parties of 6 or more.

Fogo de Chao is a perfect place to host your next special occasion party like holiday parties, banquets, rehearsal dinners, small weddings, to smaller occasions like to treat your out-of-town guests, anniversaries, or just because you were in the neighborhood. My next visit will be with my family. I have a feeling that my parents would really enjoy themselves with the freshness, the varieties of meats, and the rapid-fire service that Fogo de Chao has to offer.

Fogo de Chão (Opening, March 15) on Urbanspoon

Some content provided by Emily Kruse of Thompson Wesley Wolfe | 305.389.2285 |

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3 Responses to “Fogo de Chao in Orlando”

  1. March 15, 2012 at 10:43 am #

    I went to the one in SoFla and its delish! :)

    • Pearleen Buchala
      March 15, 2012 at 11:02 am #

      It is very good! I am sure the Orlando location is the same as the one in South Florida. They try to make the food and experience consistent throughout all their stores.

  2. July 24, 2012 at 1:42 pm #

    I really like the Fogo in Orlando. I will be back in October to eat again. I go to a bunch of Churrascaria restaurants.

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