CamargoCopeland Architects translated this Brazilian concept for its first venture into the US market in Dallas, TX (Addison).  The design is further refined for the Houston restaurant where we provided full Architectural and Interior Design.  The 12,000 SF facility houses Fogo de Chão’s Brazilian barbecue concept of hospitality and continuous service.  Designed to emulate the rustic simplicity of Southern Brazilian country living, the restaurants also offer a level of sophistication expected of higher-end steakhouses. 

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As patrons enter the restaurant, they are greeted by the fogo de chão (camp fire), which is the focal point of the vestibule.  Customers are then invited to wait for their table at the custom bar with a view of the built-in wine cellar capable of holding over 2,200 bottles.  The procession follows to the dining area where patrons finish the Brazilian experience at the custom granite salad bar and buffet tables.