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Brazilian Restaurant Fogo de Chão Announces Location in North Irving

Fogo de Chão, the internationally-renowned restaurant from Brazil, has announced the signing of a lease agreement for its fourth Dallas location in North Irving. The restaurant, known for providing guests with culinary discoveries, has strong ties to the DFW Metroplex and has been headquartered in Dallas since its first U.S. location opened in Addison in 1997. The upcoming North Irving restaurant is scheduled to open later this year at 3080 Ranch Trail, on the corner of Ranch Trail and LBJ Freeway, within Cypress Waters—a 1,000-acre master-planned development.

The announcement for a location in North Irving supports the brand’s continued 15% annual restaurant growth across the United States. 2023 has proven to be another strong year for Fogo with 12 new domestic and international leases signed and recent openings in key markets including Quito, Ecuador, Lynnwood, W.A., National Harbor, M.D., Woodland Hills, C.A., and Paramus, N.J. with more planned for later this year. Additionally, the announcement proceeds the company’s recently announced plans to enter Turkey and Bolivia as the brand continues to execute its strategic global growth plan. North Irving's thriving business sector, including numerous corporate headquarters and a bustling convention center, attracts a significant number of residents and visitors making it an ideal location for Fogo’s newest North Texas location.

"Since opening our first U.S. restaurant in Addison 26 years ago, the Dallas community has warmly welcomed our brand and our authentic dining experience," said Barry McGowan, Chief Executive Officer of Fogo de Chão. "Our founders expanding the brand from Brazil to Dallas in 1997 was no small feat and our success in the U.S. has laid the foundation for our global growth ever since. We’re excited to continue our expansion in the DFW area with a new location in North Irving and aim to give our guests the same experience of discovery that they have come to know us for in a new, elevated setting.”

Lucy Burns, Partner at Billingsley Co. adds, “We are delighted that Fogo de Chão has chosen Cypress Waters to further enhance its robust presence in North Texas. The introduction of Fogo de Chão's immersive dining experience is a remarkable and invaluable addition to the Waterfront development.”

Designed in partnership with award-winning architecture, planning and interior design firm SGD, the North Irving restaurant will showcase Fogo’s recent brand transformation with enhanced design and innovation platforms in a warm, timeless and approachable setting that complements the local Dallas community. The restaurant will feature an expansive dining room centered around an open-air churrasco grill, offering guests a view of gaucho chefs butchering, hand carving, and grilling high-quality cuts of protein over an open flame. A white Carrera marble Market Table will be anchored at the front of the grill featuring seasonal salads, fresh superfoods, cured meats, antipasti and more. In the new restaurant, engaging social gathering spaces will be layered throughout Bar Fogo and the dining room to further enhance the guest experience and ambiance by providing inviting, conversational areas to linger and enjoy All-Day Happy Hour. Dry-aged meat lockers for in-house aging will display indulgent cuts such as a 32 oz. Long-Bone Tomahawk Ribeye, aged for a minimum of 42 days for rich flavor. 

The 8,500-square-foot restaurant located along the shores of the scenic and pristine North Lake within Cypress Waters, North Irving’s 1,000-acre waterfront dining, retail, and entertainment destination, marks the fourth Fogo location in Dallas-Fort Worth area, joined by restaurants in Addison, Uptown and Plano. All new innovations and enhanced experiences will accompany Fogo’s everyday offerings, including Weekday Lunch, Weekend Brazilian Brunch, Bar Fogo, Group and Private Dining, To-Go and Butcher Shop options in addition to Full-Service catering which includes on-site cooking with portable churrasco grills, gauchos and a curated dining experience.



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