Fogo de Chao

1513 Wynkoop St, Denver, CO 80202

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
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.

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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. Also served wrapped in a tender strip of bacon.

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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.

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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.

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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.

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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.

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Cordeiro / Lamb

For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro either as succulent lamb chops or a tender leg of lamb.

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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.

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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.

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Lombo / Pork Loin

Pork medallions are coated with parmesan cheese, and then grilled to seal in the juiciness of this lean meat.

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Linguiça / Pork Sausage

Tender, savory pork is discovered after biting into each crisp, flavorful sausage.

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Smoked Salmon

Part of the market table, try this well-balanced and flavorful fish with our homemade basil sauce.

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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.

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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.

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Grilled Spiced Shrimp Skewers

This light and shareable small plate is served with a passion fruit sauce to dip or drizzle over the top of four perfectly grilled shrimp.

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Shaved Brussels Sprouts and Bacon Salad (Seasonal)

Roasted brussels sprouts, brown sugar and red pepper bacon, parmigiano-reggiano, and sweet peppadew peppers tossed with a house-made preserved lemon vinaigrette.

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Winter Citrus Salad (Seasonal)

Layers of white, pink and ruby red grapefruits, oranges, tangerines, and blood oranges finished with a hint of sugar and mint.

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Hearts of Palm

This brazilian imported delicacy is crisp, organic and sustainable.

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Tabouleh

A mix of cucumber, green onions, roma tomatoes and fresh mint with a touch of lime juice and salt.

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Apple Salad

A light and fruity mix of apples, celery, pineapples and raisins in a mayonnaise and creme de leite sauce.

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Imported Cheese Selection

Fresh mozzarella, aged manchego and two-year aged parmesan pair nicely with imported cured meats and tangy sun-dried tomatoes.

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Fresh Vegetables

The market table sprawls across the center of the dining room with a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes and more.

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Garlic Mashed Potatoes

This taste of comfort is given southern brazilian flair with chives, a sprinkle of cheese and a hint of garlic.

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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.

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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 yucca flour and parmesan cheese, these rolls are naturally gluten-free.

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Farofa

A staple of many meals in brazil, farofa is yucca flour that is sautéed with bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco.

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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.

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Rice and Black Beans

Our special recipe for feijão con arroz takes over five hours to cook. You'll be delighted as you taste the mature flavors of bacon, pork ribs, pork loin and sausage throughout the dish.

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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.

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South American Flan

Our homemade flan recipe makes this south american classic remarkable. Rich vanilla custard is perfectly balanced with sweet caramel.

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Molten Chocolate Cake

Warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream.

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Strawberry Cream

Fresh strawberries blended into strawberry ice cream, topped with crème de cassis for a deliciously fruity finish to your meal.

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Crème Brûlée

Our house recipe - a homemade vanilla bean custard with a glazed sugar coating.

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Caramelized Pineapple

Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.

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Turtle Cheesecake

A smooth and creamy vanilla and chocolate cheesecake, topped with caramel, chocolate and mixed nuts.

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Key Lime Pie

A sweet, real florida key lime pie with a crispy graham cracker crust.

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Chocolate Mousse Cake

Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.

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New York Style Cheesecake

A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce - or served plain.

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Picanha Sirloin Sliders

Thinly sliced picanha and warm pão de queijo cheese bread create delicious bites of southern brazil.

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Crispy Parmesan Polenta Fries

A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.

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Charcuterie Board

Assorted cheeses, prosciutto, salami, figs and crostini.

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Warm Hearts of Palm and Spinach Dip

Take a break from the ordinary as brazilian-imported hearts of palm take the place of artichokes, providing a unique spin on a common dish.

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Jumbo Shrimp Cocktail

Six plump jumbo shrimp served on ice with a spicy malagueta cocktail sauce.

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Grilled Beef Tenderloin Skewers

Tender, medallions of filet mignon grilled to each guest's preference and served with chimichurri salsa.

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Grilled Spiced Shrimp Skewers

Perfectly grilled on mini skewers. Served with passion fruit sauce to dip or drizzle over the top.

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Caramelized Pineapple Old Fashioned (Seasonal)

Perfect for the fall, bulleit rye whiskey is shaken with muddled caramelized pineapple, orange and luxardo cherry.

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Ruby Red Martini (Seasonal)

Tart ruby red grapefruit and lemon juice are shaken with ketel one vodka and served up in a black salt rimmed coupe glass.

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Fogo Premium Caipirinha

Muddled with fogo premium aged cachaça, fresh limes and cane sugar.

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Black Cherry Manhattan

Black cherry mingles with whiskey, orange bitters, vermouth and liqueur to deliver the rich tastes.

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Bellini Caipirini

The classic bellini with a brazilian twist.

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Passionate Caipirinha

Brazil's national cocktail with a passionate appeal.

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Mango Refresco

Refreshingly unique with belvedere vodka, mango purée and a touch of fresh basil.

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Ketel Caipiroska

Our signature caipirinha made with ketel one vodka and fresh limes.

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Manaus Mule

Brazilian flavor of cedilla liqueur de açaí with svedka vodka, fresh lime juice and ginger beer.

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Caipirinha

Brazil's national cocktail is made with limes, sugar and the country's native spirit: cachaça.

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Superfruit Lemonade

From the heart of the amazon - veev açaí (ah-sigh-ee) spirit, grand marnier rouge, fresh strawberries, blueberries and lemons.

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The Brazilian Martini

Bringing you the best of brazil with veev açaí spirit, mango purée, passion fruit juice, brazilian orange juice, limes and brazilian guaraná extract.

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Lapostolle, Merlot

"Casa", rapel valley, central valley, chile, 2011. Ripe red fruit aromas such as berries with some, notes of sweet spices and fresh black and white pepper.

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Belle Glos, Pinot Noir

"Clark & telephone vineyard", santa maria valley, california, 2011. Deep scarlet red in color, with rich, expansive aromas of blackberry, raspberry, plum and sweet baking spices like cinnaMon.

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Terrazas De Los Andes, Malbec

"Altos del plata", mendoza, argentina, 2011. Vibrant and balanced, this deep red wine boasts ripe red fruits such as raspberry, blackberry and plum.

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Familia Zuccardi, Tempranillo

"Q", mendoza, argentina, 2011. Made from old vine tempranillo grown in the high desert of mendoza argentina from zuccardi's santa rosa estate vineyards.

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Lapostolle, Merlot, Rapel Valley

Central valley, chile, 2011. Ripe red fruit aromas such as berries with some, notes of sweet spices and fresh black and white pepper.

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Rombauer, Merlot

Napa valley, california, 2008. Enticing and lively red color with beautiful aromatics of black cherry and ripe plum.

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Silver Oak, Cabernet Sauvignon

Alexander valley, california, 2010. A vibrant, elegant expression of this classic appellation from a cooler vintage.

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Grgich Hills Estate, Zinfandel

Napa valley, california, 2009. The zinfandel is co-fermented with a touch of petite sirah to add complexity and structure and then aged in large oak casks.

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Quintessa

Rutherford, california, 2010. A fresh floral aroma mingles with plum and currant in the nose.

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Nickel & Nickel, Merlot

"Harris vineyard", oakville, california, 2011. Well balanced with berry and plum fruit flavors enhanced by earthy notes of sage and dried herb.

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Concha Y Toro, Cabernet Sauvignon

"Marqués de casa concha", central valley, chile 2010. Dark ruby red with aromas of cherry and blackberries intertwined with cedar and smoke.

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Caymus, Cabernet Sauvignon

"40th anniversary", napa valley, california, 2012. A dark, scarlet red color, with powerful aromas of sweet ripe cabernet grapes and expansive textural sensations of finely grained cacao tannins.

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Luca, Syrah

"Laborde double select", uco valley, mendoza, argentina, 2011. Sourced from 48-year-old ungrafted vines and aged for 14 months in 50% new french barriques before bottling without fining or filtration. A dense, juicy red, displaying rich plum and crushed wild berry.

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Sonoma Cutrer, Chardonnay

"Russian river ranches", sonoma coast, california, 2012. Aromas of fuji apple, fresh roses, lime, lemon blossom and nectarine.

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Castello Banfi, Pinot Grigio

"San angelo", tuscany, italy, 2011. The wine exhibits intense aromas of pear and citrus, with mouth-watering acidity and mouth-filling richness.

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Terrazas De Los Andes, Chardonnay

Mendoza, argentina, 2010. Young white fruits like pear, peach and banana excite the palate, with secondary citrus notes of lemon peel.

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Lidio Carraro, Chardonnay

"Dádivas", serra gaúcha, brazil, 2010. Intense, elegant aromas of white flowers, such as daisies and acacia, and tropical notes of pineapples.

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Santa Julia, Torrontés

Mendoza, argentina, 2012. A powerfully aromatic nose filled with notes of grapefruit, rose, and peach.

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Lapostolle, Sauvignon Blanc

"Casa grand selection", rapel valley, central valley, chile, 2012. Hand-harvested at night in las kuras vineyard, which is unique for its stony soil.

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Trivento, Torrontés

"Armado sur", mendoza, argentina, 2012. Nice floral, taste, with just the right amount of acidity. Very nice floral notes on the nose with just the right touch of grapefruit.

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William Hill, Chardonnay

Central coast, california, 2012. Elegant, ripe tree fruit flavors of baked apple, supported by layered notes of toasty oak, caramel and brown spice.

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Alexander Valley Vineyards, Chardonnay

Alexander valley, california, 2011. Aromas of apple, pear, fresh fruit, pineapple, vanilla, slight butterscotch, toasted oak and a little minerality in the glass.

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Veuve Clicquot, Brut Rosé, France, Nv

Champagne, france, nv. This non-vintage rosé is the end result of a desire to create a rosé champagne with a delightfully luscious, fruit-based charm.

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Moët & Chandon, Brut, "Impérial"

Champagne, france, nv. Moët impérial is an iconic champagne. Created in 1869, it embodies moët & chandon's unique style distinguished by its bright fruitiness, seductive palate and elegant maturity.

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Full Churrasco Experience

includes Market Table

$47.95
Market Table

$26.95
Sea Bass

with Market Table

$42.95
Sea Bass à la carte

$34.95
Full Churrasco Experience

includes Market Table

$26.95
Market Table

$20.95
Sea Bass

with Market Table

$42.95
Sea Bass à la carte

$34.95
All Fire-Roasted Meats

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Seasonal Beef Roast

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New York Strip Steak

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Market Table and Feijoada Bar

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Traditional Brazilian Side Dishes

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Sweet Potato Casserole

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