When the urge to indulge in something swanky and sumptuous arises after the grueling end of an exam or project, Fogo de Chão is my destination of choice. This esteemed Brazilian steakhouse chain, renowned for its high-quality, open-fire roasting techniques, has locations nationwide. Conveniently for Baltimore residents, two of them are nestled near us in Baltimore: one at the iconic Inner Harbor and the other in Towson. As a graduate student at the School of Advanced International Studies (SAIS), I actually visited the Washington D.C. location near the SAIS campus, but the quality of food and service is consistently excellent across all locations.
Fogo de Chão is a haven for meat enthusiasts. Gauchos — or the skilled server who carve meats tableside — circulate the dining room with sizzling skewers of a wide variety of meats including beef, lamb, chicken and pork. As each gaucho presents their skewer, diners are invited to specify not only the thickness of their cut but also the exact level of doneness they prefer, crafting a personalized culinary experience.
Among the array of offerings, my personal favorite is the picanha — a sirloin cap steak with a juicy, tender center and a crispy, salty crust. A thin layer of fat rims the outer edge; while I choose to trim it off, others relish its richness. The filet mignon is equally tender, though it doesn't quite match the picanha in depth of flavor.
COURTESY CHRIS SINSHEIMER
The picanha at Fogo de Chão boasts a velvety texture and a perfect balance between meat and fat.
For those seeking more than just protein, traditional Brazilian sides complement the main course: sweet caramelized plantains, freshly baked pão de queijo (cheesy bread) and crispy polenta fries. A decadent option of grilled cheese drizzled with honey is available upon request — though, be warned, it borders on dessert territory. Seasoned patrons know the secret: Pace yourself with the sides to fully enjoy the endless parade of meats.
To balance the indulgence, Fogo de Chão offers an expansive salad bar. Highlights include a refreshing arugula salad with vinaigrette, a creamy Brazilian potato salad and a zesty citrus chicken salad. Occasionally, a corn salad appears, though I find it heavy on the mayonnaise. The bar also features exotic tropical fruits, artichoke hearts, an assortment of cheeses, cured meats like prosciutto and salami, smoked salmon, and much more — providing a diverse palette of flavors and textures.
COURTESY CHRIS SINSHEIMER
While savoring the meat cuts, don't forget to explore the delicious sides at their diverse salad bar.
Seasonal soups rotate regularly; on my recent visits to the D.C. location, a butternut squash soup with shredded carrots and a subtle hint of coconut was offered — a combination that didn't quite resonate with my palate. If you’d like to check which sides are available at your chosen location, be sure to browse the location-specific menu on their website! With such a variety, it's tempting to sample everything, though it's a feat impossible to accomplish in a single visit.
Regarding attire, Fogo de Chão maintains a relaxed atmosphere without a formal dress code. Whether you don a cocktail dress or a tailored suit to elevate your dining experience, be mindful of the inevitable meat juices that might mar your ensemble.
In essence, dining at Fogo de Chão is a memorable experience. The food is exceptional and plentiful, the staff are warm and attentive, and the locations are conveniently accessible for students from any of the University’s campuses. While the cost — $64 per person before gratuity — may position it as a venue for special occasions rather than regular dining, it's a worthy indulgence for celebrations or as a well-deserved reward after hard work. It's a carefree, satisfying feast where you can unabashedly embrace your inner carnivore.
