Fogo de Chão Brazilian Steakhouse in downtown San Diego's Gaslamp Quarter brings the centuries-old Southern Brazilian churrasco tradition to a 270-seat dining room on Sixth Avenue, four blocks from the Convention Center. Gaucho-trained carvers circulate tableside with skewers of fire-roasted Picanha, Fraldinha, filet mignon, and bacon-wrapped chicken, controlled by each table's red-and-green card — a continuous-service meat program scaled far beyond the single-seating fondue format at Melting Pot in the same Gaslamp block. The Market Table runs a 30-item spread of seasonal salads, imported cheeses, smoked salmon, charcuterie, and Fogo Feijoada — a traditional black-bean-and-sausage stew served over white rice with farofa and malagueta hot sauce. Bar Fogo pours Caipirinhas built on silver-aged cachaça alongside South American wines and Brazilian-inspired cocktails, anchoring a drinks program that complements the Gaslamp's wine-focused evening scene at Wine Bank around the corner. The Dry-Aged Tomahawk Ribeye — a bone-in, premium cut carved tableside and paired with tequila flights — tops the menu as the highest-value single-protein upgrade.