Fogo De Chão Delivers a Meaty Performance on Las Olas Boulevard

Bustling Las Olas?Boulevard?remains a foodie destination for its wide selection of high-end restaurants perfectly capable of producing an elegant evening. Yet, the luxurious interior mixed with the carnivorous food experience at Fogo de Chão stands out among the establishments in the area. Located along the east side of Las Olas under the opulent The Main Las Olas, a 1.4 million-square-foot, mixed-use office, residential and retail community, Fogo de Chão provides the ideal setting for enjoying the culinary art of churrasco.  

For those less familiar, churrasco is the Portuguese and Spanish name for grilled meat, and Fogo de Chão certainly takes the grilling experience to the next level, as I recently experienced. Upon entering the chic 226-seat dining room, I was immediately drawn to the dry-aged meat lockers for in-house aging and knew I was in for a tasty treat.? 

While the menu offers typical steakhouse options, my fiancée and I chose the churrasco experience (served gaucho style) to fully immerse ourselves in what the Brazilian steakhouse does best, which entails delivering a fine selection of meats directly onto guests’ plates. Upon choosing the churrasco experience, we quickly flipped a green/red card to green to cue the beginning of this singular gastronomic performance; we quickly began sampling a seemingly endless lineup of premium meats, including my favorite types—filet mignon and alcatra (top sirloin). I found the filet mignon perfectly seasoned and cooked to the unique rareness to generate a delicious bite for each taste. The top sirloin did not disappoint either, with the lean steak giving a hearty flavor to satisfy my meat cravings perfectly.  

All the selections are perfectly complemented by authentic Brazilian side dishes, including crispy polenta, mashed potatoes and caramelized bananas, which generate a nice blend of flavors to add variety to your palate. But be warned, once you flip the card to green, turning it over to red to pause or cease enjoying the carving slabs of seasoned meats will be the most challenging part of the experience.? 

If this carnivore’s bounty is not enough to satisfy your food cravings, the churrasco experience is complemented by the fresh and seasonal market table and feijoada bar. Available throughout the entire meal, the selection boasts a bevy of exotic vegetables, imported cheeses, smoked salmon and cured meats to enhance the offerings.? 

While churrasco alone can meet the highest standards, the venue’s craft cocktail selection, highlighted by Brazilian-inspired cocktails, adds even more taste and elegance to the evening. To satisfy my sweet tooth, which offsets the premium meats just right, I tried the strawberry hibiscus caipirinha, featuring silver cachaça and a house-made hibiscus elixir with strawberries, and it was expertly crafted to provide a tropical South American taste.? 

With customizable menus, including gluten-free or vegetarian meal options, along with beautiful private and semi-private dining spaces, Fogo de Chão caters to a diverse crowd seeking an elevated experience focused on mouthwatering tastes and sophistication. In addition to the churrasco experience, its wide range of menu selections includes a 20 oz. Wagyu New York strip, dry-aged 32 oz. long bone tomahawk ribeye and 24 oz. Wagyu ribeye.  

For seafood lovers, its Brazilian-inspired seafood options include Chilean sea bass and a seafood tower. A contemporary bar area and indoor and outdoor lounge seating adds sophistication to the site, with guests able to indulge in a happy hour cocktail (served all day, by the way) and small plates: lobster and shrimp tacos, churrasco meat boards and grilled Brazilian cheeses.? 

Whether bringing along a date, family member, business colleague, or casual friend, Fogo de Chão isn’t just about offering as much food and variety as one can eat. Its exceptional service, contemporary dining experience, and perfectly curated menu ensure everyone’s tastes and preferences are met and perfected.

Photo by Evan Pierce 

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