Fogo de Chão Brazilian Steakhouse — Restaurant in Boston

Came in for our anniversary for dinner on a Sunday evening. Our server was very kind and we explained to her that it was our first time coming in so she briefed us on how everything worked. We decided to go with the indulgent churrasco, which is $88 per person. My boyfriend and I both got lobster tails as our add on options, which were honestly just ok. We both chose the cheesecake as our desserts and those were great, thank goodness they didn’t mess up the dessert. The dinner experience also comes with endless cheesy bread, and it was honestly pretty good! At one point during dinner a server came over to offer some meat, and afterwards asked if we needed anything else. We asked for a basket of cheesy bread and he went into the back to grab more for us. A few minutes later an older Hispanic woman came by and was dropping off baskets of cheesy bread to the tables that didn’t have any. She was walking pretty fast so we didn’t bother to say we had some on the way, but as she was dropping some off to the table next to us, the younger gentleman came back with more bread. He looked surprised, and because he had already made his was from the back of the restaurant where we were sitting, towards the kitchen and back again, we said it was ok if he just wanted to leave it there because we’d just have both. Mind you these baskets of bread, are four small circles of cheesy bread, that can easily be eaten by one person, and because we were in such an expensive restaurant, we didn’t think it was that big of a deal. He laughed and dropped off the bread, but as he turned around to leave, the woman dropping off baskets began scolding him in front of us. She got mad at him and lightly tapped him on the arm, and then said he can’t do that because customers aren’t allowed to have more than one basket of BREAD at our table at a time, then she snatched it off of our table. She didn’t apologize or acknowledge the scene after and they both quickly walked away. As someone who’s worked in service, and the food service industry for almost ten years, that was honestly super embarrassing and totally unprofessional. Staff members should NOT be speaking to one another like that regardless of how long they’ve worked there or their position. Staff should also never cause scenes like that in front of customers, especially over four tiny balls of cheesy bread in a restaurant where couples are typically spending a minimum of $200 just between themselves. As for the food bar, it was honestly super disappointing, everything there were small portions, and the variety/ quality of options was lacking. Their “exotic” fruits were literally just thinly sliced kiwis, pineapple, and dragon fruits. The best part was honestly the paper thin slices of cheese and meats. As for the meat options, that was honestly the most disappointing part. The only options served to us during the over two hours we were there was bacon wrapped chicken or steak, fraldinha, and pork chops. My boyfriend was looking forward to the lamb which is listed as an option on their website, along with “bone in ribeye, filets, and more”. The bone in ribeye and filets were never brought around, and the lamb was brought out as we were already walking out of the restaurant. In the time we were eating the options that were offered, were brought to us 6 times- again- in the TWO hours we were there. As this was my first time, I wasn’t used to having to use tongs to grab the meat being sliced. It was a weird concept, as someone who works in a kitchen, to have the guest use tongs given to them to grab the meat being served by the waiter, as this for me seems like a huge cross contamination concern. Because of this and me never doing this before, the first couple of times when the server would cut the meat for us, I’d forget to use my own tongs to grab the meat. This was awkward because each person cutting the meat would give me an attitude and roll their eyes while gesturing towards my tongs without actually saying anything. All in all, for the amount you’re paying if felt like a glorified...

After 12 years of drooling every time I walk by, I came here last night for Dine Out with a pal and I am on the fence. Regarding FOOD: The two soups [last night] were butternut squash and the typical Feijoada: The squash soup was lovely; the other disappointed me. It may be the Cuban in me but I take Black beans very seriously and this was not the bold flavor I anticipated. They also did not have oranges along the table, which may have helped, but by the time my pal saw them at the market table, I was past it. The Market table is a decent display; I do not know if the variety changes seasonally or for DineOut Boston, but it was akin to a large charcuterie board. Surprising fact: A Vegetarian could come here and feast off of this table, so keep that in mind for groups with divisive diets. The meats for the most part were tasty, although if you are hypersensitive to salt, pace yourself. They use what appear to be salt crystals which is not your Grandma's microscopic specks. I had more than a few bites that required half a glass of water to rectify, but tender, juicy cuts. The veggies on the Market table looked pristine! The two apps included are the cheese bread and mashed potatoes. When I tell you I would spend the damn $70 full price on a pound or two of those mashed potatoes, I stand by this. I am gravely upset I didn't ask to box the plate up--the strategy is to NOT fill up on these 2 things to save space for the meat bonanza, but you should have at least half the small plate. Potato perfection. We did not order cocktails, but our water was high class AND COMPLETELY UNNECESSARY. As a Primer, they ask if you want sparkling or still. We said still because we did not want to pay for an overpriced h20 in a developed country. When I saw the bottle of Acqua Panna, I was confused but didn't say anything. $8+ later, we learned we have to specify: FREE RESOURCE FROM YOUR FAUCET. Not happy about the deceitful way they approach that --for context, this same bottle is $2.49 @ Star Market..so we are beyond turning a profit, this is an assault that is Deliverance-level asinine [movie reference]. This was not as bad as the Cava I was charged for that we did not order, almost an extra $60. It was removed but you should always review your receipt. Lastly, I took my dessert to go. It would have been conscientious to place the milk of the tres leche cake in a plastic ramekin since it was unclear when I was going to consume it but they boxed as they plate it and I am hoping it still has some dexterity tonight. I poured most of it out but it just seems 3/4 years into CV, to go would be given a little more thought restaurant-wide. SERVICE: We did wait for 15-20 minutes, with a reservation, but its Restaurant week. Our server Daniel was attentive and friendly, as was the rest of the staff. The rough start that almost had me cancel my reservation is apparently no one talks to each other. I called to inquire what would be excluded from the discounted pricing. I was told via phone 3 meats. The girl sounded like she was rehearsing because there was no certainty in what she stated. I decided to email for a more confident response. That information apparently was wrong, as well, for the seasonal cut and at least one indulgent cut were included. I said no when they offered [to be compliant] and then my pal read the menu again and confirmed it was included. When people spend the type of money one does at a steakhouse, it would be nice to go in with a bit more of an accurate picture, especially with picky eaters. ...

Team Dinner at Fogo de Chão Brazilian Steakhouse

As we gathered to say farewell to some of our project team members, we chose Fogo de Chão Brazilian Steakhouse for a memorable dinner. Located in the heart of downtown, the restaurant is easily accessible by train or car. If you’re driving, valet parking is available at the Westin Hotel for $25, which adds a bit of convenience.

From the moment you walk in, the restaurant exudes a warm, welcoming vibe with a lively atmosphere. There’s plenty of space to dine comfortably, with a large and inviting salad bar placed at the center, drawing everyone’s attention.

Dining Experience and Service

Upon getting seated, the servers give a quick overview of the dining experience, which is quite unique. Each guest receives a card that acts as a signal—turning it green means you’re ready for more food, while red lets the servers know to pause. The concept makes it fun, especially for those eager to explore multiple cuts of meat.

For non-vegetarian guests, the experience is a feast, especially for those who enjoy steak, lamb, and pork. Servers frequently circulate the room offering various cuts of meat. On the positive side, they also serve halal meat for those who prefer it. However, the options for vegetarians were limited to the salad bar, rice, and beans, which may leave plant-based diners wanting more.

The lamb chops were cooked to perfection but didn’t quite stand out in terms of flavor. Similarly, the chicken thighs were tender but a bit too salty for my taste. The salad bar, however, was a hit—featuring a variety of fresh vegetables, cheeses, and sides that were a delight to explore.

Desserts

For dessert, everyone chose their own indulgence.

• The chocolate mousse was soft, rich, and satisfying. • The vanilla ice cream with chocolate sauce was tasty, though a bit overwhelming in portion. • The molten lava cake arrived cold, which was unexpected since we anticipated a warm, gooey center.

Final Thoughts

While the dining experience was unique and well-executed, the overall quality and flavor of the food didn’t quite meet the high expectations we had, based on reviews. As someone who primarily enjoys mutton, chicken, and fish, I found the offerings just okay. However, for steak and pork lovers, this place will be a paradise.

The service was attentive, and the experience was enjoyable, especially for a group gathering. I’d recommend Fogo de Chão to meat lovers who want to try various cuts in a lively setting. Food enthusiasts should give it a try, but temper their expectations if they’re not big on...