Fogo de Chão Brazilian Steakhouse — Restaurant in North Bethesda

First, I just want to start off by thanking the staff that helped and served us throughout the night. A big shout out to Thalisson, Elias, John, Geremy and Alisson. You guys were amazing from the moment my girlfriend and I entered the building until the moment we left. It was the best service I ever had at a restaurant and I cannot express that enough. The food was amazing! Over the years on social media I've seen videos Fogo De Chao being posted of the food and service and always wanted to go there one day myself. Today was that day and I was blessed enough to share that with my girlfriend. When I placed the reservation online a couple days before, there was a box that asked if I had any special requests. Being that day was my girlfriends and I 1 year anniversary i asked if there was anything, if anything, that they could possibly do.The day of the dinner we was both warmly greeted at the front and promptly helped (take notes people. It helps placing a reservation ahead of time to save you and the restaurant time) and seated relatively quickly. The restaurant was full of people, life and energy. The decor and overall ambiance was amazing. It felt very open and not so closed in. Seeing the variety of options on the menu was really nice and our servers took the time to explain every thing to us and answered our questions. They all spoke so kind and warmly which added to the experience. The cold bar was a nice touch with plenty of options to choose from to help cut through all the rich and fatty cuts of beef. The hot appetizers that followed soon after was really nice as well. Now, moving on to the different cuts of meat. Almost every thing we had was amazing. Our least favorite cuts was the sausage and one of the bacon wrapped meats. The sausage felt a bit too crumbly and salty. The other bacon wrapped meat was a tad too salty. The garlic beef smelt incredible. The garlic smell was up front but not over powering as well as the flavor. It was the perfect balance and making that one of leaner cuts was a great choice to go with. The other cuts of beef was a leaner one and at first I was hesitant because I thought it would be tough and not have enough flavor. I was severely wrong. It was tender but still had a great chew to it and the flavor was rich. The lamb was one of our favorite cuts of the night. Incredibly moist, tender and flavorful. The absolute best cut for us both and what Fogo De Chao is known for having is the Picanha. I've been told that Picanha is a notch and two below Wagyu. Having had wagyu before I can attest that this is definitely a level below that. The flavor was outstanding. Very fatty and rich but not over powering and just salted right to where it brings out the natural flavors even more. Towards the end of the meal our servers asked multiple times if we wanted dessert. Being so full from every thing else we didn't know if we could stomach dessert so we just opted for the check instead. While waiting and paying we spent a little bit of time just relaxing and enjoying our time there. As we were wrapping things up and preparing to leave our waiter asked us where we were going and are surprised we wre going to leave without dessert. I looked back and smiled and was going to say "Oh we're ok thank you so much for asking" but I noticed in our waiters hand he had a creme brulee dessert with Happy 1 Year Anniversary written with icing on the plate. He mentioned how they saw the special requests and wanted to do something special for us. Only then when it clicked that every time they asked about dessert, the sole purpose was to accommodate the special request I had asked. That made the night for us but more importantly made my girlfriend very happy. I just want to express how very happy I am with every thing. Thank you all so much for this experience!!! 10/10...

Our family has always had a fondness for a great churrascaria, and upon moving from NYC a few years ago, we chose this location as our go-to. However, we have been deeply disappointed by the decline in cleanliness, service, and food quality since 2023. The first issue that raised serious concerns was safety. I went to change my 1-year-old son in the family restroom with my 7-year-old son, only to find a massive puddle of water and soap on the left side of the floor by the sink. The dim lighting in the restroom made it challenging to spot the hazard, and as a result, my 7-year-old son slipped and fell. I immediately informed the staff about the situation.

The next issue I have is the diversity of beef. The last time I came, I waited for 20 minutes after being served twice, and had to ask a server for assistance. I am also used to being offered a variety of my favourite cuts of beef, but every time I visit, there is one type of meat that is predominantly being served; yesterday it was lamb. I told my husband I would like to try the Virginia location because a neighbour suggested it, but this was closer, and I decided to give it one last try, and it failed the test.

I'm not familiar with the new system they have, but they continue to try new ways of elevating the restaurant, and it's not working. Firstly, the dining experience should start upon entry, and guests should be greeted by your hostess, followed by your waiter. It was my first time entering a dining experience where I never knew who our waiter was. No one did the usual 'have you been here before?' or 'do you know what you want to order?' etc. I just waited and fed my baby, but no one said anything about the menu. For the rest of the night, it was like musical chairs, waiter style. No one asked us what we wanted to eat from the menu, or what we would like to drink. I could tell this system was not working because there was a lack of communication, leading to our drink orders not being placed and after being placed they took too long to arrive.

This communication issue is further exacerbated by the billing system. Whenever there is an issue with the bill, the staff seem unable to make changes, which comes across as unethical. Yesterday, when we tried to order the 49-dollar special and were charged the regular price of 65. When I raised the issue with the waitress, she informed us that it was too late to make any changes. This practice seemed highly unethical again. On my husband's actual birthday in May, the bill amount was incorrect, so they changed it to the correct amount and then charged us for the birthday dessert, which, later, they said we could not change, but we will give you an extra dessert, which we did not eat because we only wanted one.

In May, we had a waitress who kept fixing our table, similar to if we were dining at a Michelin-star restaurant, but we had no food. Yesterday, we were offered the most cheese bread ever! No typical Brazilian specialty items were being offered, just cheese bread! I recommend that the managers and waiters visit Plataforma Steakhouse in NYC or a Michelin-star dining experience, and you can truly feel what excellent service and great food should embody. Unfortunately, I do not recommend this restaurant, and for the record, I have brought all my family and friends from out of the country and the state to this restaurant when they had great service in 2023 until June of 2024, but it's just been a miss after visiting in May of 2024 until now! The last time my mom and aunt came to visit, we went to Season 52, which had fantastic food and a great...

🎉 A Birthday to Remember at Fogo de Chão – Thanks to George Diaz! 🎉

From the moment we stepped into Fogo de Chão at Pike & Rose in North Bethesda, we knew this birthday celebration would be something special. The ambiance was warm and elegant, with the open churrascaria grill casting a golden glow across the dining room. But what truly elevated the evening was the exceptional hospitality we received—especially from George Diaz, whose attention to detail and genuine care turned a great dinner into an unforgettable experience.

George greeted us with a smile that felt like a warm welcome home. He had clearly taken the time to prepare for our celebration, ensuring our table was perfectly set and that every member of our party felt seen and appreciated. His knowledge of the menu was impressive, and his recommendations—especially the Picanha and the Butter-Bathed™ Lobster Tail—were spot-on. Each cut of meat was expertly fire-roasted and carved tableside by the gauchos, delivering the rich, smoky flavors that make Fogo de Chão a standout in Brazilian cuisine.

The Market Table was a feast in itself, brimming with fresh vegetables, imported cheeses, cured meats, and seasonal specialties. George made sure we had everything we needed, even customizing a few items to accommodate dietary preferences. His timing was impeccable—never intrusive, always attentive—and he orchestrated the flow of the meal like a maestro conducting a symphony.

As the evening progressed, George surprised us with a beautifully plated birthday dessert, complete with a candle and a heartfelt message. It wasn’t just the gesture—it was the sincerity behind it. He took the time to learn our names, engage in conversation, and make us feel like honored guests rather than just another reservation. That kind of service is rare, and it made all the difference.

The restaurant itself is stunning, with soaring wine cases and a signature bas-relief of Antonio Carigni’s O Lacador statue, embodying the spirit of the gaucho. The energy was lively yet refined, perfect for a celebration. We also appreciated the spacious layout and the option for private dining, which gave our group a sense of intimacy without feeling isolated.

By the end of the night, we were full—not just from the incredible food, but from the joy of being so well cared for. George Diaz didn’t just serve us; he celebrated with us. His professionalism, warmth, and genuine enthusiasm made this birthday one for the books.

If you’re looking for a place to celebrate a special occasion, Fogo de Chão in North Bethesda is a top-tier choice. And if you’re lucky enough to be hosted by George Diaz, prepare for an experience that goes far beyond the plate. We’ll be back—and we’ll be asking for ...