Fogo de Chão

Name: Fogo de Chão
Address: 222 W. 47th St., 64112, MO, 64112
Telephone: 816-931-7700

The gaucho way of preparing meat.

222 W. 47th St., Kansas City, MO 64112, US

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Cuisine: Brazilian, Steakhouse
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Dress Code: Upscale Casual
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Meats

Picanha

Our signature steak, Picanha is a prime cut of top sirloin. The picanha cut is very popular in the churrascarias of Southern Brazil. At Fogo de Chão, our gaucho chefs carefully carve each piece, just as the gauchos before them have done for hundreds of years.

Filet Mignon

Filet mignon is known as the most tender of cuts. At Fogo, our gaucho chefs expertly prepare your filet mignon from the most flavorful part of the beef tenderloin. Once seasoned, the filet is grilled to perfect tenderness.

Beef Ancho

Beef ancho is cut from the prime part of the rib eye. The beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at Fogo®.

Alcatra

Alcatra is a special cut of top sirloin originating in the steakhouses of Southern Brazil. Like picanha, alcatra is a popular cut in Brazil. The gaucho chefs at Fogo® custom cut each piece of alcatra for our guests.

Fraldinha

In Brazil, bottom sirloin is called fraldinha. Though it may be difficult to pronounce, you will enjoy the taste of fraldinha. Because of the strong marbling characteristics, fraldinha has an unmatched juiciness and robust flavor. Whenever people gather on a farm in Southern Brazil to enjoy churrasco (bbq), fraldinha is sure to be on the grill.

Costela

Tender, juicy beef ribs expertly prepared by the gaucho chefs at Fogo®. These fall-off-the-bone ribs are first lightly seasoned. Then they are grilled for several hours to capture their rich natural flavor.

Cordeiro

Cordeiro is how Brazilians say fresh lamb. And Fogo® is known for our savory preparation of cordeiro. The gaucho chefs at Fogo de Chão® offer guests both succulent lamb chops and tender leg of lamb, imported from New Zealand. Each is gently flavored with our special fresh mint marinade, perfectly grilled and served tableside.

Costela de Porco

Mouthwatering baby back pork ribs skillfully roasted by Fogo’s Brazilian-trained gaucho chefs. A favorite in the churrascarias of Southern Brazil, the secret to costela de porco at Fogo de Chão® is the seasoning. A careful blend of our wet and dry rub keep the ribs tender and enhance their natural flavor.

Frango

In Brazil, frango means chicken. Following the tradition of the churrascarias of Rio Grande do Sul in Southern Brazil, Fogo’s gaucho chefs prepare frango two different ways. Guests may enjoy chicken legs lightly basted in our special marinade. Or, savor our bacon wrapped chicken breasts kissed with a hint of seasoning.

Lombo

Another house specialty from Southern Brazil, the gaucho chefs at Fogo de Chão® start by hand selecting the finest pork loin available. The pork loin is sliced into filets and encrusted with a rich Parmesan cheese coating before roasting over an open flame. The result is a unique and delectable flavor.

Linguica

Linguica is a Brazilian-style, cured pork sausage. The sausage originated in Portugal, and gained popularity in Brazil during colonial times. At Fogo, our linguica is flavored with our own special blend of seasonings, created to complement the many flavors of churrasco (bbq).

Seafood

Smoked Salmon

Part of the Market Table, try this well-balanced and flavorful fish with our homemade basil sauce.

Mango Chilean Sea Bass

A Brazilian take on a South American classic.

Jumbo Shrimp Cocktail

with malagueta sauce is perfect for sharing Southern Brazilian spice and a taste of the sea with the entire table.

Grilled Spiced Shrimp Skewers

This light and shareable small plate is served with a passion fruit sauce to dip or drizzle over the top of four perfectly grilled shrimp.

Side Dishes

Garlic Mashed Potatoes

This taste of comfort is given Southern Brazilian flair with chives, a sprinkle of cheese and a hint of garlic.

Caramelized Bananas

The balance of sweet and salt is a critical element of Southern Brazilian cuisine. The caramelized bananas help prepare and enliven the palate throughout the meal.

Pão de Queijo

Warm, soft cheesy bread rolls are served throughout the entire meal. Our irresistible homemade recipe from São Paulo can’t be missed. Made with sweet and sour yucca flour and Parmesan cheese, these rolls are naturally gluten-free.

Farofa

A staple of many meals in Brazil, farofa is yucca flour that is sautéed with bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco.

Polenta

Brought to Southern Brazil by Italian immigrants, polenta made from corn meal remains a staple in Brazilian kitchens to this day. Our traditional recipe is a crispy and delicious companion to the meal.

Fogo Feijoada

A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, malagueta hot sauce and farofa, baked yucca flour with bacon.

Market Table

Shaved Brussels Sprouts and Bacon Salad (seasonal)

Roasted Brussels sprouts, brown sugar and red pepper bacon, parmigiano-reggiano, and sweet peppadew peppers tossed with a house-made preserved lemon vinaigrette.

Winter Citrus Salad (seasonal)

Layers of white, pink and ruby red grapefruits, oranges, tangerines, and blood oranges finished with a hint of sugar and mint.

Hearts of Palm

This Brazilian imported delicacy is crisp, organic and sustainable.

Black Pepper Candied Bacon

Oven roasted with brown sugar, black pepper and red pepper flakes.

Apple Salad

A light and fruity mix of apples, celery, pineapples and raisins in a mayonnaise and creme de leite sauce.

Imported Cheese Selection

Fresh mozzarella, aged manchego and two-year aged Parmesan pair nicely with imported cured meats and tangy sun-dried tomatoes.

Fresh Vegetables

The Market Table sprawls across the center of the dining room with a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes and more.

Brazilian Kale And Arugula Salad

Imported hearts of palm, roasted red peppers, sun-dried tomatoes, arugula and kale lightly dressed with extra virgin olive oil and fresh cracked pepper.

Mozzarella Caprese Salad

Fresh buffalo mozzarella tossed with ripe red and yellow grape tomatoes, fresh basil and extra virgin olive oil.

Quinoa Tabouleh

Our super grain salad is prepared with quinoa, hand chopped fresh parsley, fresh mint, tomato, green onion, cucumber, lime juice, and olive oil. A gluten-free spin on a traditional Peruvian dish.

Chicken Salad

A classic mix of roasted chicken, Brazilian seasoning, mayonnaise, celery, onion, raisins and parsley.

Kale & Orange Salad

Fresh curly kale, a top-ten superfood, is mixed with red onion and juicy orange, lightly laced with delicious citrus dressing.

Charcuterie

A delicious assortment of imported cured meats including salami, prosciutto and more.

Cold Smoked Salmon

Cold smoked for a delicate texture. An excellent source of Omega-3 fatty acids, protein and antioxidants.

Regional Recipes

Our Brazilian-trained gaucho chefs source local fruits and vegetables when creating their regional and seasonal recipes. Come see what’s in season tonight.

Desserts

Papaya Cream

By far our most popular dessert in both Brazil and the United States, fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur.

South American Flan

Molten Chocolate Cake

Strawberry Cream

Fresh strawberries blended into strawberry ice cream, topped with crème de cassis for a deliciously fruity finish to your meal.

Crème Brule

Caramelized Pineapple

Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.

Turtle Cheesecake

Key Lime Pie

Chocolate Mousse Cake

Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.

New York Style Cheesecake

A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce – or served plain.