Fogo de Chao {Portland, OR}

There’s a new kid on the block in Portland!

The Brazilian steakhouse (churrascaria) restaurant, Fogo de Chão, opened a location on 6th Avenue a couple of weeks ago and I was invited to their grand opening dinner to get the full experience for myself.  I was able to take Mr. Won’t Run which is good because he likes meat, and this place is all about the meat!

Before I get to the meat though, let’s talk about the drink, the salad bar, THE CHEESY BREAD, and how to Fogo.

The Drink

While waiting for our table we hung out in the bar and tried their signature cocktail, the Caipirinha, which also happens to be Brazil’s national cocktail.  It’s made with lime, sugar, and Cachaça (an alcohol made from fresh sugarcane juice that has been fermented and distilled).  I had read that Cachaça is like a sweet rum, and I’m not a huge rum fan, but this drink was delicious and now I’d like to go drink them on a beach in Brazil!


The Salad Bar

So, this is not your regular lettuce and bacon bits type of salad bar.  There are 30+ options to choose from, including fruits, veggies, cheese, and full-size bacon, no bits here!  And meat, yep, meat at the salad bar.  It’s pretty perfect!

This is just part of one side of the bar:

Lovely cured meats and cheese:

And in case you need more meat and cheese (who doesn’t?):

I didn’t want to go too overboard with the salad bar since I knew there was more to come, but everything I did have was great: fogo-de-chao-pdx-07


When we got back to our table with our salads, the cheesy bread arrived.  You guys, I’m telling you right now, you want these babies!!  Apparently it’s a Brazilian cheese bread called pão de queijo, and after the first one I basically wanted to shove them all in my mouth chubby-bunny style!  So cheesy.  So chewy.  Soooo good.  And I hear they’re gluten-free too!


Some traditional Brazilian side dishes also arrived: crispy hot polenta, garlic mashed potatoes and caramelized bananas.  All delicious!  But a little out of focus, sorry.


How to Fogo

Now let me introduce you to the Gauchos!  And their meat!  Their meat on skewers!

There are 16 different types of meat available, and the gauchos are really the chefs, they grill the meat and then walk around the restaurant carving it up as needed.

How do they know you want some meat?  There are handy little coaster type cards on your table, one side is green and the other side is red (you can see a little of the red side in the picture above).  When you have the green side up they’ll stop and offer you some meat.

They must have green-side-up sensors because it never took them very long to notice our card.  When you want the meat onslaught to stop, you just flip your card to show the red side, chow down on what you have, then flip it back to green to resume the meat-palooza!


And we can’t forget dessert!  Mr. Won’t Run had the Key Lime Pie which we both thought was just okay, but we love Key Lime Pie so we’re pretty picky about it.


I had their signature dessert, the Papaya Crème, but sadly, I wasn’t a big fan.  Mr. Won’t Run loved it though and thought the papaya flavor punched you in the face.  I thought it was bland which is so weird, Mr. Won’t Run just thinks I don’t know what papaya tastes like.  he might be right.  The serving seemed a little “off” too, a giant goblet on a dinner plate, but that’s just me being picky again, ha!  It’s definitely a great crème , really smooth, but it’s a large portion, so plan to share!


I’ve heard rave reviews on the other dessert options so I’m excited to go back and try the Flan, Crème Brule, Molten Chocolate Cake, Grilled Pineapple, and more!

If you’re looking for something different I would definitely recommend checking out Fogo de Chão, such a fun atmosphere and good food too!

Fogo de Chão
930 SW 6th Ave
Portland, OR  97204

Lunch: Mon-Fri, 11:30-2:00
Dinner: Mon-Thurs, 5:00-10:00 / Fri, 5:00-10:30 / Sat, 4:30-10:30 / Sun, 4:00-9:00

Find a location here; you can like them on Facebook and follow them on Twitter too.

Read more reviews from Portland bloggers here, here, here, here, here, here, here, and here!

(Disclosure: This was a complimentary meal I was invited to as part of a media event with Little Green Pickle for the grand opening of their client’s new restaurant.  As will always be the case, all opinions are completely my own, completely honest, and I wouldn’t be telling you about it if I didn’t like it and think you would too!)

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