Fogo de Chão Brazilian Steakhouse

Picanha

Top sirloin with a thick fat cap, carved tableside at peak pink — the cut Fogo is built around, and the one to ask gauchos to return with repeatedly

Fraldinha

Bottom sirloin with a pronounced beefy flavor and tender grain that picks up the churrasco char better than most cuts on the rotation

Costela

Slow-roasted beef ribs that fall off the bone with a smoky crust — one of the most requested cuts mid-service

Cordeiro

Leg of lamb carved tableside, herb-seasoned and reliably medium-rare — worth flagging down the gaucho when it comes around

Frango com Bacon

Chicken legs wrapped in bacon and roasted until the skin crisps — crowd-pleasing and consistently moist even deep into a long service

Linguiça

Brazilian pork sausage with a garlicky, slightly smoky snap — a good early cut to season your palate before the beef rounds

Pão de Queijo

Warm, chewy cheese bread rolls delivered to the table — gluten-free by nature, addictive, and the right way to start the meal

Market Table

The included salad bar goes well beyond greens — imported charcuterie, artisan cheeses, seasonal vegetables, and Brazilian sides; don't ignore it but don't fill up on it either

Caipirinha

Brazil's national cocktail, made with cachaça, lime, and sugar — properly made here and the right pairing with the salt-forward meat program

Papaya Cream

Classic Brazilian dessert of blended papaya and vanilla ice cream — light enough after a rodízio blitz, the right note to end on