Fogo de Chão, the internationally renowned Brazilian steakhouse, has long operated as less of a meal, and more as an event. It is a place where gaucho chefs move from table to table carving fire-roasted meats tableside, where the Market Table stretches long and colorful, and where dinner has a cadence of its own. The Scottsdale location recently emerged from a full remodel with a refreshed dining room, a redesigned bar, and a Spring 2026 menu to match.
Fogo de Chão was founded in 1979 in Rio Grande do Sul, Brazil, rooted in the mountainous southern region of the country where churrasco, the culinary art of roasting high-quality cuts of meat over an open flame, is a way of life. The concept brought that tradition to a global stage and has since grown into one of the most recognized Brazilian steakhouse brands in the world. The Scottsdale outpost has been part of the local dining landscape for years, and with its recent renovation, it’s stepping into a new chapter.
The newly remodeled dining room reads as clean and airy, with big windows that draw in plenty of natural light. The overall aesthetic leans toward a warm, modern sensibility with updated seating, refreshed lighting, and a design that feels intentional without being overdone. The space seats over 300 guests, which gives it a grand, lively atmosphere, particularly on weekend evenings. A glass-encased wine room is a visual centerpiece, displaying many of South America’s finest varietals. The redesigned Bar Fogo anchors one end of the space, and an expansive patio offers the option of al fresco dining for those who want to take advantage of Arizona evenings.
How Does the Churrasco Experience Work?
Fogo de Chão operates on a prix-fixe model for its Full Churrasco Experience. The system is simple: guests flip a small card on the table to signal gaucho chefs, who make continuous rounds with skewers of freshly grilled meats, carving directly onto your plate tableside. The meats are butchered daily, seasoned simply with rock salt, and grilled over an open flame. Premium cuts are available as shareable add-ons, including a Wagyu New York Strip for those looking to go beyond the standard offerings. The experience is meant to be leisurely and abundant, a format that rewards those who pace themselves.
What Should You Order at Fogo de Chão Scottsdale?
The signature cut at Fogo de Chão is the picanha, a prime portion of the top sirloin that is lightly seasoned with rock salt, grilled to produce a salty, caramelized bark, and carved thin. It is the foundational cut of churrasco and the one most guests return to most often. Other tableside offerings include filet mignon, expertly grilled on skewers and carved to order, along with a rotating roster of additional cuts.
Equally central to the experience is the Market Table, an extensive spread that guests can visit as many times as they like. The selection spans seasonal salads, leafy greens, charcuterie, aged cheeses, antipasti, roasted and marinated vegetables, exotic fruits, and superfoods. Expect to find dishes like a crispy chickpea-kale salad, beet tartare, quinoa tabouleh, and pear-and-arugula salad alongside cold-smoked salmon, sliced prosciutto, manchego, smoked provolone, and black pepper candied bacon. The spread is naturally gluten-free and broad enough that vegetarian guests will find plenty to work with.
What Are the Best Drinks at Fogo de Chão?
The bar program centers on Brazilian-inspired cocktails, with the caipirinha, Brazil’s national cocktail, as the anchor. Fogo deChão offers a premium caipirinha made with aged cachaça and fresh muddled limes, available in traditional, passionfruit, or strawberry-hibiscus variations. The mango-habanero caipirinha brings a little heat to the mix with silver cachaça and fresh habanero peppers, while the Samba Squeeze Martini leans citrusy and tropical with Grey Goose, St-Germain, blood orange, and guava. Non-alcoholic options are available as well, including a Clean Cosmo and a Clean Cucumber Martini from the zero-proof menu.
Fogo deChão Scottsdale is open Monday to Thursday, from 11:30 a.m. to 10 p.m.; Friday and Saturday, from 11:30 a.m. to 10:30 p.m.; and Sunday, from 11:30 a.m. to 9 p.m…