Popular Brazilian Steakhouse Fogo de Chão Is Headed to Legacy Village in Lyndhurst

The new restaurant will open sometime next year in the former Brio Italian Grille space.

by Douglas Trattner | Oct. 29, 2026 | 1:46 PM

Courtesy Fogo de Chão

Fogo de Chão, the popular Brazilian steakhouse with origins in Rio Grande do Sul, Brazil, is opening a new location at Legacy Village in Lyndhurst. Since opening its first American restaurant in Dallas in 1997, the group has added nearly 100 locations across the country. The Legacy Village restaurant is the second in Ohio, joining one at Polaris Fashion Place in Columbus.

The new restaurant opens in 2027 in the former Brio Italian Grille space.

Meat lovers come to Fogo de Chão for the signature Churrasco Experience, an all-you-can-eat feast of fire-roasted meats. Gauchos roam the dining room carrying skewers of freshly grilled meats such as picanha, filet mignon, ribeye, fraldinha, lamb, pork and chicken. Those meats are carved directly onto diners’ plates.

“We’re excited to bring Fogo de Chão to the Greater Cleveland area and continue growing our presence in the Midwest,” says Barry McGowan, CEO of Fogo de Chão. “As we expand into new markets, we look for destinations that align with our commitment to exceptional hospitality, and Legacy Village is a strong fit.”

RELATED: Magnolia Bakery Opens First Ohio Location at Legacy Village

Fogo joins the more than 40 restaurants and retailers that call Legacy Village home, including restaurants and bakeries such as Moxie, EVOO, Magnolia Bakery and Saffron Patch.

“We’re pleased to welcome Fogo de Chão to Legacy Village,” says Susan Windle, Legacy Village general manager. “Fogo brings a distinctive dining experience to the center, and we’re excited for guests to enjoy a new era of international dining experiences at Legacy Village.”

The restaurant features Fogo’s modern design, complete with a 360-degree view of the churrasco grill, where gaucho chefs butcher, hand-carve and grill cuts over an open flame.

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Douglas Trattner

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.