Fogo de Chão, the internationally-renowned restaurant from Brazil, announced today the signing of a lease agreement for its fourth Maryland location and second in the Baltimore area in Towson Town Center. The new 7,924-square-foot restaurant is scheduled to open in late 2024 at 825 Dulaney Valley Road and joins existing Maryland locations in Baltimore, North Bethesda, and National Harbor. The upcoming Towson restaurant will offer a new dining experience in one of the top indoor fashion and luxury shopping destinations in the greater Baltimore-area, which features over 180 stores and an array of dining experiences. 

“We are thrilled to continue to bring our passion for providing Brazilian hospitality and unforgettable dining experiences to the Baltimore area,” says Barry McGowan, Chief Executive Officer of Fogo de Chão. “We look forward to welcoming the Towson community to our newest restaurant, showcasing our latest brand innovations and culinary discoveries for new and existing guests alike.”

Designed in partnership with global architecture and design agency Harrison, the Towson restaurant will showcase Fogo’s recent brand transformation featuring enhanced design elements, menu optionality, and innovation platforms like a dry-aged meat locker. Each Fogo location provides its guests with a warm, timeless, and approachable setting that complements the specific restaurant and its local community while honoring Fogo’s authentic Southern Brazilian heritage. 

At Fogo, guests can dine at an open churrasco grill while watching gaucho chefs butcher, prepare, and grill various cuts of protein over an open flame. A Market Table will anchor the restaurant and feature 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 Bar Fogo Features. 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. 

Growth, Industry News, NextGen Casual, Fogo de Chão