Fogo de Chão Brazilian Steakhouse — Restaurant in Lynnwood

We booked a sitter believing we’d have enough time to have dinner and other things my husband had planned afterwards for Valentines day. When we arrived for our 8:00 reservation, we walked under a tent where a man was taking names, we mentioned we had an 8:00 reservation and he took our name and number, the gentleman told us we’d receive a text when our table was ready. At some point, an employee came out with a basket of bread, placed it on the table, while other people grabbed some bread, I waited until I was able to make it up there, and when I did, the employee had grabbed the basket and told me that he would be right back as he’s going to bring the bread inside to the people waiting and he would be right back. It doesnt make sense to me why he brought the food out in the first place and why he placed it on the table and why only some people were able to get that bread and then he brought it inside, it would have made more sense had he gone inside offered it to them and then come outside instead of bringing it out to us so we all smell it and then bringing it back inside. This isn’t even the worst part about the bread, I took a picture of one of the employees as he was eating a piece of bread, I don’t know what the rules are, but from any restaurant that I’ve been at you do not eat in front of the guest, especially when they have not eaten themselves as that is highly unprofessional and in my eyes disrespectful . As time moved on, we were able to make it into the waiting area, the room between the restaurant and outside, During this time, as we all waited in this crammed little room (due to it being freezing outside) a group of 12 walked in. When they walked in, they took up and filled this tiny glass room. This was highly unsafe as time went on because there were probably about 40 people in that room, which is not okay, it was insane how many people were either pushed up against the glass or or how many peoples butts were in the faces of those sitting on the bench. This is where the issue started, this restaurant allowed a booking of 12 on Valentine’s Day. In my opinion, if you can’t have a designated room to accommodate that many people, then tell them you can’t do it for Valentine’s Day. We all knew as soon as that group got seated, what happened….. because fogi agreed to their reservation, that meant that you guys had to wait for 5 tables to clear up, meaning 5 couples had to leave the restaurant; during this time it pushed everyone’s reservation back. As time went on, it approached 8:45, a couple next to us also had an 8:00 reservation and her boyfriend walked up to the hosts to ask when they’re getting a table, and the woman said soon, within 15 minutes… he sat down and 2 minutes later the woman walked up to him, called his name and then they walked back with her to get seated. We finally got our text to be seated and got our table at 9PM. At this point, my husband had to cancel everything else for the evening (some nonrefundable)  and pay the baby sitter extra due to us not being seated for an hour. Once we sat down, we were then given a menu where we ordered a Long Island and the Cherry gingerales. throughout the evening we watched as the food from other side of the room wasn’t making it to our side, due to it running out. Several times I’d have to flag someone down for some water, We weren’t offered refills on our drinks until we had asked for the dessert menu. Our host nor anyone walked up to check in on us or offer any sort of apology for waiting for so long (which honestly made us felt like we didn’t matter) i understand that it was probably a really busy night, probably short staffed and whatnot but a simple apology or acknowledgment from anyone wouldnt hurt. Even our waiter gave a free drink to the table to the left of us, without offering any to anyone else. After we got dessert, we asked for the check and our waiter had grabbed our card and our card and disappeared for almost 20 minutes, I overheard another guest on the phone saying how his entire proposal is botched because of...

So, we finally experienced Fogo de Chão in Lynnwood, and wow, what an experience! The atmosphere and ambiance were spot on – a really nice, upscale feel. But honestly, the staff truly elevated the whole thing. Our waitress, Ashley, was phenomenal, especially since it was our first time navigating the gaucho experience. She patiently explained all the options, which was super helpful. And the guys carving the meat at the table? Total masters of their craft. Plus, the managers were constantly circulating, making sure everyone was well taken care of. Seriously, the service was top-tier.

Now, for anyone who hasn't been, you've got a few all-you-can-eat tiers to choose from. We went for the most expensive option, and let me tell you, it's the way to go if you're serious about the steak. This tier, priced at $88 per person (at least that's what we paid), included a starter, access to their impressive salad bar, and dessert, on top of getting access to all the prime cuts of steak. From what we gathered, the other tiers don't include these prime selections, so if you want the best, go for the top!

My absolute recommendation is to skip filling up on carbs and focus solely on those prime cuts of meat. Trust me on this. Throughout the service, they'll offer a variety of meats, and while we tried everything since it was our first time, next time I'll be laser-focused on the Brazil Steak Picanha, filet mignon, low sirloin (fraldinha), and Prime Ribeye. The garlic steak, sausage, chicken, lamb picanha, and beef ribs were all tasty enough, but they just don't even come close to the melt-in-your-mouth goodness of those prime beef selections.

Speaking of the salad bar, while it was perfectly fine with a decent selection, there's one absolute standout that deserves its own mention: the honey bacon. Seriously, this stuff is incredible. I eat a lot of bacon, and this is easily some of the best I've ever had. Don't skip it!

We started with the lobster tail as an appetizer, and it was delicious. My only tiny critique? It would have been perfect with a side of drawn butter for dipping. A minor thing, but worth mentioning for fellow butter enthusiasts.

If I could offer one piece of advice to Fogo de Chão to make an already amazing experience even better, it would be to expand their dipping sauce selection. When we asked Ashley, she mentioned they only have chimichurri. While the chimichurri was good, having a sweeter, tangier, or buttery option would be fantastic, especially for those center cuts of meat where the seasoning might be a bit lighter.

One thing to note is that when the gauchos are slicing the meat at your table, you don't get to specify your preferred level of doneness. I'm assuming that perhaps with more visits, they might start to recognize your preferences. But overall, the staff was incredibly friendly and attentive. We dined on a Tuesday evening, and the atmosphere was relaxed and unhurried. I would personally avoid going on a busy weekend, as I tend to dislike large crowds and I can imagine the service might not be quite as personalized as we experienced on a slower night.

We will absolutely be returning to Fogo de Chão. A massive shoutout to our fantastic waitress Ashley, and to all the skilled gauchos carving the incredible steaks, as well as the attentive managers who ensured we had a wonderful dining experience. Highly recommended, especially if you go for the top-tier option and make sure to try that amazing...

I found this little gem of a place just the other day. It was for a special occasion and wanted something that was over the top without breaking the bank, and Fogo De Chao was just that. Our encounter started out by a very warm and friendly greeting by our Hostess Victoria. I requested a quiet out of the way place to sit and was promptly brought to a table that was secluded but not so far out that getting service would be an issue. I have been to a Brazilian steak house before, so I knew what was to be expected. First, they have a basic appetizer area where they have a plethora of fresh and delicious things to pick from. Since I knew what was coming, I didn’t really want to load up on to much from here, but I did sample a few little things from there. My favorite there without a doubt was the carrot ginger soup. We next met Shawei, who went over all of our options. I started with a nice glass of J Lohr Cabernet, which is a nice little red that was reasonably priced. (by the way the wine list had a little of everything on it) Shawei was very friendly and very knowledgeable which was a plus. Now here is where the fun begins. For those who have never been to a Brazilian steak house before they don’t bring you a plate of food, they have servers who go around to your table with big skewers of meat. You have your choice of lamb, chicken, and a few different cuts of meat. You simply tell them how you want it cooked, and they slice it off the skewers right there, and of course you can have as much as you want. I felt that all of the servers were excellent, but one stood out above them all and in my opinion, it was David. Not only was he very friendly, but always had a smile on his face and you could tell he was truly happy to help you in any way. My favorite part of him was I asked him what his favorite is, a can’t miss thing to get, and he shared it and made a point of getting some of the meat prepared rare, (he knew because he asked me). I wish I remember what the cut was, but it was great. Very tender and flavorful. I spotted Shawei and asked her for a special request. When I was getting my carrot ginger soup. I spotted a wheel of blue cheese. I asked her if she could partially melt some of it so I could put it on top of my steak. She was back in a flash with a nice size bowl of it. I know that was something that they don’t normally do, but they went out of their way to make sure I was one happy camper, and I was! Since it was a special occasion, they gave us a free dessert. We decided to have the molten lava with vanilla ice crème. I have one word to describe it….. Yummy! In closing, my compliments to Isadora and her staff for making this a great evening for us, and if you haven’t tried them yet, what are you...