Fogo de Chão’s new location in Seattle will be located at 400 University, which is adjacent to Rainier Square, an 850ft tall, 58-story mixed-use skyscraper. Credit: Fogo de Chão – US/GlobeNewswire.

Brazilian restaurant chain Fogo de Chão has signed a lease agreement to open a new restaurant in Washington’s downtown Seattle, US, early next year.

The restaurant will include a 5,000ft² rooftop Next Level Lounge, with indoor and outdoor space.

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It will be located at 400 University, which is adjacent to Rainier Square, an 850ft tall, 58-story, mixed-use skyscraper. It is owned by Seattle-based leasing company Wright Runstad & Company.

This will be Fogo de Chão’s first location in the downtown Seattle area and its third location in Washington.

The first two locations in Washington are located at Alderwood Mall in Lynnwood and Bellevue Square in Bellevue.

Fogo de Chão CEO Barry McGowan said: “We are thrilled to open our first Seattle restaurant and rooftop lounge downtown at Rainier Square in an iconic, timeless setting.

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“We look forward to welcoming our young, dynamic guests to discover new brand innovations that you can only receive right here in the heart of Downtown Seattle.”

Scheduled to open early next year, Fogo de Chão in Seattle is being designed in collaboration with architecture and design agency Harrison.

The restaurant will feature a dining room centred around an open churrasco grill where the guests can view gaucho chefs butchering and grilling cuts of protein over an open flame.

The restaurant will have a ‘Bar Fogo’ and its menu is set to include items exclusive to the Seattle location along with other everyday offerings.

Guests will be able to opt for dining options, such as full-service catering, group and private dining, takeaway, butcher shop options and more.

Wright Runstad & Company co-CEO Walt Ingram said: “Fogo de Chão’s experiential dining, Bar Fogo and Next Level Lounge will be an incredibly important and well-timed addition to our Rainier Square offerings, will add to Seattle’s vibrant culinary scene and, as importantly, signal continued activation of downtown in general.”