Located within The Plaza Coral Gables, Fogo de Chão features an open-air churrasco bar where guests can dine and watch gaucho chefs display the culinary art of churrasco as they butcher, prepare, and grill different cuts of meat over an open flame. The restaurant features an outdoor dining patio, soaring wine displays, dry-aged meat lockers for in-house aging, and a lively indoor bar, ideal for all-day happy hour. Fogo Coral Gables will debut the Next Level Lounge, an exclusive lounge located on the mezzanine level of the new restaurant, and The Butchery, a grab-and-go market for all things charcuterie and freshly carved meats packaged to grill at home.


Fogo de Chão is a full-service Brazilian steakhouse or churrascaria, serving rodizio-style. It features roving waiters who serve barbecued meats from large skewers directly onto the seated diners’ plates. You can choose from Picanha, Filet Mignon, Beef Ancho, Medalhões Com Bacon, Fraldinha, Co

stela, Alcatra, Wagyu Ancho, Wagyu New York Strip, and Dry- Aged Tomahawk Ancho. Fogo de Chão also has a buffet-style Market Table with irritably fresh options inspired by the markets of Brazil. Seasonal recipes, specialty salads, smoked salmon, black pepper candied bacon, Fogo feijoada, cured meats, aged andimported cheeses, antipasti, and more. I highly recommend the Churrasco Experience, which includes continuous table side service of signature cuts of fire-roasted meat; it also includes the Market Table, Feijoada Bar, and Brazilian side dishes like Warm Pão de Queijo, a warm cheese bread that is freshly baked; Crispy Polenta, Mashed Potatoes, and Caramelized Bananas.


Fogo de Chão offers nine delicious desserts to choose from to enhance your culinary adventure, so be sure to save some room for it. Choose from Papaya Cream, which is one of the most popular desserts in Brazil; Brazilian-Style Flan, homemade rich vanilla and egg custard topped with crème caramel; Molten Chocolate Cake, a warm chocolate cake with a chocolate fudge center and served with vanilla ice cream and rich chocolate sauce; Key Lime Pie, a tart Florida key lime pie with graham cracker crust and whipped cream; Tres Leches Cake, a rich cake soaked in three types of milk and topped with vanilla mousse and salted caramel dulce de leite; Creme Brûlée, vanilla bean custard with caramelized sugar topping and fresh berries on top; Passion Fruit Mousse, a rich passion fruit mousse topped with tart passion fruit glaze and puffed pastry crisp; New York Style Cheesecake, vanilla cheesecake with graham cracker crust topped with strawberry, caramel sauce, or plain; Chocolate Brigadeiro, rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles.


Vanessa is an outgoing person who is always trying to keep the peace and the positivity flowing. She loves the beach, going out with her friends, and being a great THINKer as Editorial Director.