An Inside Look at Fogo de Chão’s Sizzling Fort Lauderdale Debut

In celebrating its 25th anniversary of being in the U.S., Fogo de Chão officially opened the doors to its first Fort Lauderdale location inside The Main Las Olas, a 1.4 million-square-foot mixed-use office, residential, and retail space. On Aug. 18, the restaurant hosted a sizzling grand opening soiree to present the 226-seat dining room centered around an open-air charcoal grill decorated with dry-aged meat lockers, stunning light fixtures, and towering wine cases. The invite-only affair spanned from the covered outdoor patio and Bar Fogo area into its private dining spaces.

“Opening a new restaurant always comes with hurdles, but we were fortunate to work with talented teams who managed to push through any challenges that did arise,” said general manager Wanderson Oliveira. “We also received incredible support from the Fort Lauderdale community.”

Before sitting for dinner, guests of the launch event enjoyed pass-around bites, including Brazilian empanadas.Photo: Courtesy of Fogo de Chão

Upon entry to the churrascaria's event, guests checked in and were given a “Welcome to Brazil” Fogo de Chão passport, which included the evening’s itinerary, along with the story of the 47-year-old brand, plus information about its various food and beverage concepts. Once fully stamped, guests could redeem a $50 gift card for a future visit. “Our goal is to provide our guests with a memorable experience and new things to discover every time they dine with us,” Oliveira said.

A mixologist shook signature caipirinhas made with cachaça from his mobile bar cart that traveled from table to table throughout the evening.Photo: Courtesy of Fogo de Chão

Guests toasted the evening with caipirinhas courtesy of a mobile mixologist who rolled a bar cart from table to table throughout the evening. “Our caipirinha cart is a fun way to get guests engaged with our signature drink from Brazil and bring it tableside,“ Oliveira shared. Wine enthusiasts, on the other hand, were invited to taste an array of sommelier-selected South American wines, including three of Fogo’s proprietary red varietals that honor the founders—guests were also gifted unopened bottles as party favors when leaving the event.

After indulging at the endless market table buffet—which was lined with everything from meats and cheeses to roasted vegetables and specialty salads—traditional gauchos made their rounds serving a variety of premium and classic cuts, from picanha (top sirloin) to lamb chops and beef ribs, bottomless pão de queijo rolls, and sides.

Part of Fogo’s “Indulgent Cuts,” fan-favorite New York strip wagyu was presented tableside on a himalayan salt block.Photo: Courtesy of Fogo de Chão

Founding member of Fogo de Chão Jorge Ongaratto signed a bottle of the Jorjão for a fellow employee. The wine is named in his honor and is one of the three "Founders Trilogy" wines from the proprietary collection. It is a Reserva Malbec from Mendoza, Argentina.Photo: Courtesy of Fogo de Chão

Additionally, diners were thrilled to dig into slices of indulgent cuts, including the 20-ounce wagyu New York strip, which was carved tableside on a Himalayan salt block to complement the cut’s intense marbling and buttery texture. Each table was then served complimentary dessert (crème brûlée and papaya cream were crowd favorites) to sweeten the night.

And although the event’s movers and shakers dined gratis, beginning on Aug. 19, Fogo went the extra mile and partnered with local nonprofit Feeding South Florida to raise funds during its opening week to provide more than 120,000 meals to the local community. “As we introduce ourselves to a new city like Fort Lauderdale, it’s important for us to host a grand opening event to bring the community together, while giving back to those we serve,” Oliveira explained.

Beyond the launch, Oliveira said he expects Fogo Fort Lauderdale to become a great option for private events, from corporate holiday party buyouts to family celebrations. In addition to the 520-square-foot private dining room that seats 42 guests, there are two semi-private dining spaces: the market table, which seats 15, and the designated semi-private space, which seats 50. There’s also a dedicated sales manager, customizable menus, and complimentary audiovisual equipment for use.

Guests of the event occupied the entire restaurant, which spanned the main dining room, two semi-private spaces, and the 42-seat private dining room (pictured), accented by the reverse-side of the towering wine case stationed at the Fogo entrance.Photo: Courtesy of Fogo de Chão