| Cuisine type | Brazilian | |
| Price range | $50 and over | |
| Neighborhood | South of Market |
| Top tags |
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| Cuisines | Brazilian, Brazilian Steakhouse, Steakhouse |
| Dining style | Casual Elegant |
| Phone number | +1 415 427 0004 |
| Website | www.fogodechao.com |
| Dress code | Business Casual |
| Payment options | AMEX, Diners Club, Discover, MasterCard, Visa |
| Executive chef | Juliano Santos |
| Location | 201 3rd Street Suite 100, San Francisco, CA 94103 |
| Brazilian Bites | $4.00 | |
| South American Wines | $6.00 | |
| Brazilian Inspired Cocktails | $8.00 |
| Braised Beef Rib Sliders | Xingu beer braised beef topped with caramelized onions, melted smoked provolone on toasted brioche buns. | |
| Spiced Chicken Sliders | Marinated chicken breast with arugula, vine ripened tomato, pickled onion, and house made mango aioli on toasted brioche buns. | |
| Warm Hearts of Palm and Spinach Dip | Steamed spinach and Brazilian hearts of palm served with crispy toasts. | |
| Brazilian Empanadas | Flaky pastry stuffed with seasoned Picanha, sautéed onions, garlic, and bell peppers. Served with chimichurri aioli. | |
| Jumbo Shrimp Cocktail | Four jumbo shrimp served on ice with spicy Malagueta Brazilian cocktail sauce. | |
| Garlic Shrimp | Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce. | |
| Grilled Beef Tenderloin Skewers | Tender medallions of filet grilled to each guest's preference. Served with a chimichurri salsa. | |
| Crispy Parmesan Polenta Fries | A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta. |
| Picanha Burger | Fresh ground in-house, smoked provolone, bibb lettuce, tomato, onion, chimichurri aioli, brioche bun, polenta fries. | |
| Market Table and Feijoada Bar | Seasonal salads, Brazilian delicacies, charcuterie, imported cheeses, soup, and more. | |
| Goat Cheese Sandwich | Hearts of palm, roasted peppers, goat cheese, marinated red onion, basil cream, arugula, brioche bun, polenta fries. | |
| Churrasco Meat Board | Frango (Chicken Legs), Costela de Porco (Pork Ribs) half rack, The Bone (Beef Rib) large beef rib, Cordeiro (Lamb Chops) three double chops. Served with Brazilian Sauces. |
| Fogo® Premium Caipirinha | Fogo Premium Aged Cachaça fresh muddled limes, cane sugar. | |
| Caipirinha | Muddled with Fogo Silver Cachaça, limes, cane sugar. | |
| Strawberry Hibiscus Caipirinha | Hibiscus-infused, cachaça, muddled strawberries, lime. | |
| Passionate Caipirinha | Silver cachaça, passion fruit, lime, cane sugar. | |
| Mango Habanero | Silver cachaça muddled with limes, mango, spicy habanero peppers. | |
| Coconut Crème | Silver cachaça, Mount Gay Black Barrel Rum, Coco Lopez, muddled limes. |
| Smoke & Honey | Monkey Shoulder Whisky, gingered honey, Peaty Glenmorangie Original, Luxardo Cherry | |
| Blood Orange Manhattan | Buffalo Trace Bourbon, Carpano Antica, blood orange, angostura bitters on the rocks. | |
| Mango Ginger Martini | Ketel One Citroen, mango, South American ginger, honey lemon elixir, basil served up. | |
| Cucumber Mint Smash | Tito's Vodka, lime, muddled cucumber and fresh mint on ice. | |
| Grapefruit Gin Crush | Hendrick's Gin, ruby red grapefruit, elderflower, honey elixir. | |
| Brazilian Gentleman | Knob Creek Rye Bourbon, passion fruit, and honey served up. Topped with tawny port and Amargo Chuncho bitters. | |
| Superfruit Lemonade | VeeV Açai Spirit, Grand Marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice. | |
| Caramelized Pineapple Old Fashioned | Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice. |
| Picanha / Prime Part of the Top Sirloin | Our signature steak, picanha represents the art and science of churrasco cooking. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor. There would be no churrasco without picanha. | |
| Filet Mignon / Beef Tenderloin | You have never tasted filet prepared like this before. Our gaucho chefs expertly grill the tenderloin on skewers and skillfully carve the perfect bite every time. | |
| Beef Ancho / Rib Eye | Arguably one of the most popular cuts in the world, the ancho requires a unique cooking technique to bring out its intense profile. We grill over direct heat to break down the marbling and deliver an unforgettable texture and distinct flavor. | |
| Alcatra / Top Sirloin | Alcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. One of the largest cuts served in our dining rooms, you shouldn't miss a sample of this perfectly seasoned, thinly carved cut. | |
| Fraldinha / Bottom Sirloin | Fraldinha is one of the most distinctive and flavorful cuts of meat from southern brazil due to its strong marbling characteristics. Our gaucho chefs carve against the grain to ensure the cut remains as tender and flavorful as possible. | |
| Costela / Beef Ribs | These succulent ribs are first rubbed slightly with rock salt, which creates a seasoned crust. The costela is then grilled for several hours to bring forward its natural flavors. | |
| Medalhões Com Bacon Bacon-Wrapped Steak | Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon. | |
| Bone-In Cowboy Ribeye | Aged for 21 days for a richer flavor, and roasted slowly to retain the natural flavors of the meat on the bone. |
| Cordeiro / Lamb | For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro as prime lamb steak, succulent lamb chops or a tender leg of lamb. | |
| Costela De Porco / Pork Ribs | The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection. | |
| Frango / Chicken | Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon. | |
| Lombo / Pork Loin | Pork medallions are coated with parmesan cheese, and then grilled to seal in the juiciness of this lean meat. | |
| Linguica | Spicy pork sausage with savory garlic, onion with red chili. | |
| Pork Belly & Pineapple | Smoked pork belly, grilled, served with Balsamic Glaze and grilled Cinnamon Pineapple. | |
| Pork Picanha | Lightly seasoned, tender, fire-roasted and carved tableside. |
| Smoked Salmon | Part of the market table, try this well-balanced and flavorful fish with our homemade basil sauce. | |
| Chilled Lobster and Shrimp Appetizer | Two cold water lobster claws, one split lobster tail and four jumbo shrimp. Served with drawn butter, brazilian malagueta cocktail sauce and fresh leMon. | |
| Mango Chilean Sea Bass | This brazilian take on a south american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears. | |
| Jumbo Shrimp Cocktail | This unique small plate paired with a malagueta cocktail sauce is a perfect way to enhance the full churrasco experience or share with friends at bar fogo. | |
| Garlic Shrimp | Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce. | |
| Pan-Seared Salmon | Topped with chimichurri. Served with jumbo asparagus and fresh lemon. |
| Seasonal Carrot & Ginger Soup (GF) | Baby carrots and fresh ginger blended with herbs and coconut milk. | |
| Garlic Mashed Potatoes | The taste of comfort is given southern brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives. | |
| 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 yuca flour and parmesan cheese, these rolls are naturally gluten-free. | |
| Farofa | A staple of many meals in brazil, farofa is yuca 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 yuca flour with bacon. | |
| Sauces | Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, chimichurri, horseradish sauce, and mint jelly. | |
| Queijo Assado | Fire-grilled Brazilian cheese with malagueta honey. |
| 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. | |
| Brazilian-Style Flan | Homemade rich vanilla and egg custard topped with créme caramel. | |
| Molten Chocolate Cake | Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate sauce. | |
| Crème Brûlée | Homemade vanilla bean custard with glazed sugar coating. | |
| Key Lime Pie | Tart florida key lime pie with graham cracker crust and whipped cream. | |
| Tres Leches Cake | Rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite. | |
| 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 | Vanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain. | |
| Crème de Coconut | Shredded coconut baked with condensed milk and cream. Served warm with ice cream and lime zest. |
| Terrazas De Los Andes, Malbec | "Altos del plata", mendoza, argentina | |
| Lapostolle, Merlot | "Grand selection", rapel valley, central valley, chile | |
| Familia Zuccardi, Tempranillo | "Q", mendoza, argentina | |
| Bodega Garzon, Cabernet | Franc, "reserve", uruguay | |
| Bodega Catena Zapata, Malbec | "Catena" mendoza, argentina | |
| Miolo, Red Blend | "Cuvee giuseppe", vale dos vinhedos, brazil | |
| Concha Y Toro, Cabernet Sauvignon | "Marqués de casa concha", central valley, chile | |
| Luca, Syrah | "Laborde double select", uco valley, mendoza, argentina |
| Belle Glos, Pinot Noir | "Clark & telephone vineyard", santa maria valley, california | |
| Chateau Greysac, Bordeaux | Medoc, france | |
| Silver Oak, Cabernet Sauvignon | Alexander valley, california | |
| Nickel & Nickel, Merlot | "Harris vineyard", oakville, california | |
| Cakebread Cellars, Merlot | Napa valley, california | |
| Daou, Cabernet Sauvignon | "Reserve", paso robles, california | |
| Caymus, Cabernet Sauvignon | "Special selection", napa valley, california |
| Lapostolle, Sauvignon Blanc | "Casa grand selection", rapel valley, central valley, chile | |
| Calina, Chardonnay | "Reserva", casablanca valley, aconcagua, chile | |
| Amalaya, Torrontes / Riesling | "Blanco", salta, argentina | |
| Santa Julia, Torrontés | Mendoza, argentina |
| The Four Graces, Pinot Gris | Willamette valley, oregon | |
| Sonoma Cutrer, Chardonnay | "Russian river ranches", sonoma coast, california | |
| Stags' Leap Winery, Chardonnay | Napa valley, california | |
| Louis Jadot, Burgundy | Pouilly-fuisse, france |
| Salton Brut | Serra gaucha, brazil | |
| Antucura, Sparkling Rosé | "Chérie", mendoza, argentina |
| Veuve Clicquot, Brut | "Yellow label", champagne, france | |
| Moët & Chandon, Brut | "Impérial", champagne, france | |
| Le Grand Courtâge, Brut Rosé | "Grand cuvee", france |
| Full Churrasco Experience | $39.95 | Includes Market Table & Feijoada Bar |
| Gaucho Lunch - Market Table Only | $18.00 | Includes Market Table & Feijoada Bar |
| Gaucho Lunch - with Grilled Selection | $24.00 | Market Table with choice of steak, pork, chicken or lamb |
| Mango Chilean Sea Bass à la carte | $27.95 |
| Full Churrasco Experience | $64.95 | Includes Market Table & Feijoada Bar | ||
| Dry Aged Long Bone Ribeye – For Groups of 4+ | 32 oz. Ribeye dry aged a minimum of 42 days for decadent and rich flavor |
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| Market Table & Feijoada Bar | $31.95 | |||
| Mango Chilean Sea Bass | $48.95 | Includes Market Table & Feijoada Bar | ||
| Mango Chilean Sea Bass à la carte | $39.95 |
| Full Churrasco Experience | $46.95 | Includes premium Brazilian fire roasted meats such as lamb chops, filet, ribeye and Brazilian picanha carved tableside by gaucho chefs, Market Table and traditional Brazilian side dishes. Also features Brunch Recipes on the Market Table. |
| Braised Beef Rib Hash | Shredded beef ribs with potatoes, peppers, onions and Brazilian seasoning | |
| Pão de Queijo Egg Bake | Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de quiejo cheese bread | |
| Bolo de Fuba | Sweet cornmeal cake with whipped caramelized banana creme | |
| Made to-order Omelets | ||
| Belgian Waffles | ||
| Black Pepper Candied Bacon | ||
| Brazilian Sausage | ||
| Market Table | $31.95 | |
| Mango Chilean Sea Bass | $48.95 | Includes Market Table |
| Mango Chilean Sea Bass à la carte | $39.95 | |
| Greek Yogurt Parfait | Layered with ripe seasonal berries, granola, and fresh mint | |
| Brunch Beverage Bar | Add a Passion Fruit Mimosa, Fogo Bloody Mary or Caipirinha to enhance your Brunch experience |
| Braised Beef Rib Sliders | Xingu beer braised, caramelized onions, smoked provolone, brioche bun | |
| Spiced Chicken Sliders | Marinated chicken breast, arugula, tomato, pickled onion, mango aioli, brioche bun | |
| Warm Hearts of Palm and Spinach Dip | steamed spinach, hearts of palm, crispy toasts | |
| Brazilian Empanadas | flake pastry, seasoned Picanha, onions, chimichurri aioli | |
| Crispy Parmesan Polenta Fries | grated parmesan, malagueta aioli |
| Fogo Caipirinha | Fogo Silver Cachaça, limes, cane sugar | |
| Strawberry Hibiscus Caipirinha | Silver cachaça, house-made hibiscus syrup, strawberries, lime | |
| Passionate Caipirinha | Silver cachaça, passion fruit, lime | |
| Cucumber Mint Smash | Tito's Vodka, muddled cucumber, fresh mint, lime | |
| Caramelized Pineapple Old Fashioned | Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry |
| Sparkling Brut – Salton - Brazil | ||
| Chardonnay – Calina - Aconcagua, Chile | ||
| Rosé – Montes, Cherub Rosé - Colchagua, Chile | ||
| Malbec – Alamos - Mendoza, Argentina | ||
| Red Blend – The Seeker - Central Valley, Chile |
| Xingu Black | Black Lager, Brazil | |
| Xingu Gold | Pale Lager, Brazil | |
| Stella Artois | Pilsner, Belgium & Brazil |
| Brazilian Kale & Orange Salad | Fresh Kale, red onion, oranges and a citrus-honey vinaigrette. | |
| Gigante Bean Salad | ||
| Chickpea Salad | ||
| Seasonal Carrot & Ginger Soup (GF) | Baby carrots and fresh ginger blended with herbs and coconut milk. | |
| Specialty Salads | Ancient Grain, Lentil Quinoa, Apple Salad, Roasted Chicken Salad, Quinoa Tabouleah and more. | |
| Leafy Greens and Salads | Fresh greens of the season and classic salads from romaine, mixed greens, spinach, endive, and Bibb to Arugula and Caesar. | |
| Smoked Salmon | Cold-smoked salmon, basil dressing, red onions and capers. | |
| Black Pepper Candied Bacon | Oven roasted with brown sugar, black pepper and red pepper flakes. | |
| 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 yuca flour with bacon. | |
| Watermelon Feta Salad | Juicy seasonal watermelon with feta, basil, mint and fresh cracked black pepper. |
| Cured Meats | Imported prosciutto, calabrese salami, toscana salami, parma ham leg (prosciutto de parma from parma, italy) and spanish chorizo. | |
| Aged and Imported Cheeses | Parmigiano reggiano, bleu cheese, baby swiss, manchego, smoked provolone, monte caputo (semi hard brazilian sheep and cow's milk cheese). | |
| Accompaniments | Whole grain mustard, fig jam, caper berries, cornichons. |
| Marinated Artichokes | ||
| Mixed Olives with Citrus Herbs | ||
| Peppadew Peppers | ||
| Marinated Mushrooms | ||
| Pickled Onions | ||
| Roasted Garlic | ||
| Roasted Zucchini | ||
| Sundried Tomatoes | ||
| Fire Roasted Bell Peppers | ||
| Malagueta Peppers | ||
| Dedo De Moça Peppers | ||
| Sweety Drops |
| Vine Ripened Tomatoes | ||
| Roasted Beets | ||
| Imported Hearts of Palm | ||
| Jumbo Asparagus | ||
| Crisp Green Beans | ||
| Edamame | ||
| Chick Peas | ||
| Cucumbers | ||
| Papaya | ||
| Mango | ||
| Pineapple | ||
| Kiwi | ||
| Blackberries | ||
| Pomegranate | ||
| Melons |
| Watermelon Fresca | Refreshing fresh watermelon blended with cane sugar, lime and mint over crushed ice. |
| Fogo Market Table | $6.00 | |||||
| Hot Bar | $6.00 | Scrambled eggs, bacon, sausage | ||||
| Market Table + Hot Bar | $10.00 | |||||
| Bauru (Brazilian Breakfast sandwich on Bolillo roll) |
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| Greek Yogurt Parfait | $4.00 |
| Fogo Market Table | $8.00 | |
| Feijoada | $6.00 | Black bean stew with sausage |
| Seasonal Soup | $5.00 | |
| Entrée Combos | $10.00 | Choose Two from Entrée's listed above |
| Entrée Combos | $12.00 | Choose One with Fire-Roasted Meat. Fraldinha (sirloin) Frango (chicken) |
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