Fogo de Chão in Woodland Hills is redefining the Brazilian steakhouse concept for the whole community this season with delicious cuts of Tomahawks, Wagyu, bone-in Ribeye and more.

Here in the annals of Woodland Hills Magazine, we’ve covered our fair share of American food, pub fare and some chain-style restaurants, and for good reason: these options are familiar, our staff can routinely recommend them based on personal experience and you’re guaranteed, at the very least, more than a decent meal. But what about when the hankering comes for something that flies in the face of “playing it safe”…when you finally want to see what all the hubbub regarding the phrase “variety is the spice of life” is all about?

Brazilian barbecue – also known as churrasco – is a concept that’s been sweeping the culinary scene from coast to coast, and Woodland Hills hasn’t been immune. With locations all throughout the U.S., Fogo de Chao in the ‘Hills sits comfortably and conveniently at 6263 Topanga Canyon Boulevard Suite 100, representing the brand’s first restaurant in the Valley while stylishly sitting at the bottom of the Q Topanga, a luxury high-rise right across from The Village. It is here that Woodland Hills residents are getting a vivid taste of Brazilian barbecue, what with Fogo de Chao’s white Carrara Marble Market Table and an open churrasco grill showcasing the gaucho chefs demonstrating their culinary artistry – expertly fire-roasting, butchering and serving meats tableside.

And that’s merely the beginning of the Fogo de Chao experience.

Churrasco was invented in the 1800s by gauchos, who were nomadic horseback riders not so far removed from the American cowboys of the so-called Wild West era. Settling in rural areas that afforded them access to plenty of cattle for their meat, the gauchos developed a style of roasting beef on skewers over the embers of a fire, ultimately bringing out the natural flavor of the meat and rendering it more succulent.

Indeed, churrasco was a culinary art form often engaged in – and connected by – multiple families of the time; the gauchos would prepare skewers of meat for a large gathering of their friends and family, and all throughout the meal, they would walk about and slice off slabs of beef to supply a seemingly endless stream of helpings. This serving style would go on to become known as “rodizio,” and it remains popular in Brazilian barbecues around the world.

Fast-forward to the 21st century, where the current Brazilian steakhouse experience very much mimics the original traditions associated with churrasco. Most restaurants serving this cuisine offer a fixed-price menu in an all-you-can-eat-esque environment, but unlike traditional buffets, patrons aren’t forced to serve themselves – rather, they commonly receive a red card and green card at their table (or some variation), and if the green side is up on the table, servers are given the thumbs up to keep the food coming. Conversely, of course, if the red side is up, the cuisine will stop flowing.

For those new to the Brazilian culinary scene, the steakhouse experience can be quite exciting, much like a Japanese hibachi grill where the food is prepared fresh and the servers slice the meat right onto your dish as opposed to kitchen-plating it. The original gauchos primarily specialized in cuts of beef, and for many restaurants serving this type of cuisine, this remains the primary draw of a Brazilian steakhouse – still, many eateries, including Fogo de Chao, have since expanded their options to encompass beef, chicken, lamb, pork, cheeses, artisan breads, sides, salads and desserts to suit any palate.

As Southern California enters the trailing edge that starts the summer season, Fogo de Chao in Woodland Hills is inviting everyone from dads to grads to indulge in the consummate Brazilian steakhouse experience, offering indulgent cuts of Tomahawk steak, Wagyu, bone-in Ribeye and much more. In addition to a comprehensive, mouthwatering menu selection that runs the gamut from continuous tableside service of Filet Mignon (tenderloin), Fraldinha (bottom sirloin) and Lombo (pork) to Costela de Porco (pork ribs) and Cordeiro (lamb chops), Fogo de Chao enhances the Father’s Day or graduation dinner celebratory vibes by offering three premium options sized to share for four or more.

These include a Wagyu New York Strip, a 20-ounce premium-graded cut aged for 21 days; a Wagyu Ancho (Ribeye), a 24-ounce premium-graded cut aged for 21 days and a Dry-Aged Tomahawk Ancho, a 36-ounce long bone ribeye dry-aged for a minimum of 42 days.

“While most other steakhouses purchase meat already dry-aged, everything served at Fogo is dry-aged in-house for a minimum of 21 days for wet-aged meat cuts and a minimum of 42 days for dry-aged premium cuts,” explains Fogo de Chao Woodland Hills General Manager Stephany Rodarte. “As a result, that tender, juicy, melt-in-the-mouth flavor Brazilian barbecue is known for really punches through, allowing us the opportunity to boast that, yes, indeed, Fogo de Chao is redefining the meaning of decadent.

“We are inviting all dads, grads and anyone else celebrating a milestone this season to sample our incredible menu selections – we guarantee an unforgettable dining experience for the whole family.”

Beyond the aforementioned meat-based classics, Fogo de Chao offers indulgent appetizers such as Jumbo Shrimp Cocktail, Seafood Tower and Chilled Lobster and Shrimp, as well as crowd-pleasing entrees including Pan-Seared Salmon, Cauliflower Steak, Chilean Sea Bass, Roasted Veggie Power Bowl and Seared Tofu with Miso Black Bean Pasta. Also available is a Market Table and Feijoada Bar that features fresh seasonal salads, exotic vegetables, aged cheeses, smoked salmon, cured meats, seasonal soup and Fogo feijoada (traditional black bean stew with sausage) – all served with rice, fresh orange, farofa (baked yuca flower with bacon) and more.

Though the U.S. is well-known for its culinary prowess, Brazilian food gives Americans a run for their money. Brazilian steakhouses have become popular around the world for their all-you-can-eat meats and rodizio-style dining, it’s restaurants like Fogo de Chao that have really raised the bar in this sector. The new location in Woodland Hills features unique design aesthetics including a jaw-dropping exterior, soaring windows, modern chandeliers, natural wood paneling and rich furnishing colors that pay homage to the Brazilian heritage.

Enhancing the guest experience are a large covered outdoor patio for al fresco churrasco dining, a dry-aged meat locker for in-house aging and an always-bustling indoor/outdoor bar that’s ideal for all-day happy hour frolicking.

Fogo de Chao in Woodland Hills is open for dinner Monday through Thursday from 5pm to 10pm, Friday from 5pm to 10:30pm, Saturday from 2pm to 10:30pm and Sunday from 2pm to 9pm. Lunch hours run Monday through Friday from 11am to 2pm while brunch is served Saturday and Sunday from 11am to 2pm. For more information visit www.FogodeChao.com.