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Compare proposals and book your ideal event spaceRestaurant 213
213 North Fruitland Boulevard, Fruitland, MD, USA, 21826
Venue Details
BrandIndependent Restaurants
Built2004
Restaurant price range-
Total meeting space-
Seating capacity50
Standing capacity-
Venue typeRestaurant
Restaurant Overview
Executive chefJim Hughes
Cuisines
- American
Dress codeCasual
Dining style
- Elegant or upscale
Hours of Operation
- Tuesday - Sunday5:00pm-10:00pm
Amenities
Facilities
- Space (private)
Facilities
- Space (private)
Meeting rooms
Largest room
1 sq. ft.
Space (private)
Available
Meeting rooms
1
Seating capacity
50
Meeting rooms
Largest room
1 sq. ft.
Space (private)
Available
Meeting rooms
1
Seating capacity
50
Explore Meeting Rooms
Find the perfect room with setup charts and interactive 3D floor plans.
Meeting space
Name | Room size | Maximum capacity | Banquet rounds |
|---|---|---|---|
Private Dining Room | 1 sq. ft. - | 50 | 50 |
Location
Getting Here
Parking in the area
Parking in the area
Paid parking
Nearby vendors
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Our fourth location in Maryland is inside the Towson Town Center shopping mall. This premier shopping destination is located in the heart of Towson, Maryland. The restaurant features an open churrasco grill where guests can dine and watch gaucho chefs demonstrate the culinary art of churrasco as they butcher, prepare, and grill different cuts of meat over an open flame. The Towson location features an outdoor patio, soaring wine displays, dry-aged meat lockers for in-house aging, and a lively indoor bar, ideal for all-day happy hour.
Parking
Self-parking and valet are available daily.
All Day Happy Hour
Join us for All Day Happy Hour at Bar Fogo and in the main dining room featuring $5 Brazilian Beers, $8 South American Wines, and $10 Brazilian-inspired cocktails.
To-Go and Catering
Bring the Fogo experience to you. Order Fogo To-Go or Catering and let your guests enjoy a Churrasco experience of fire-roasted meats, Brazilian sides, seasonal salads, and more. Or try our Fogo Butcher Shop selections of ready-to-grill-cuts.
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THE CULINARY ART of CHURRASCO ®
For more than 40 years, we have brought the FIRE to create memorable experiences and an innovative menu centered around the culinary art of Churrasco: fire-roasted proteins, expertly butchered and grilled over an open flame.
THE MARKET TABLE
A Culinary Experience
Inspired by the grand kitchen tables on the farms of Southern Brazil, where family and friends gather to share the finest from their fresh harvests. We bring you seasonal salads and irresistibly fresh superfoods featuring naturally gluten-free, paleo, vegan selections, and more.
Bar Fogo
A LAIDBACK APPROACH TO THE FOGO EXPERIENCE
Enjoy all the flavors of Brazil in a more casual atmosphere. Unwind with friends over craft cocktails and carefully selected wines, or share Brazilian-inspired appetizers and small plates.
The Tradition The Story Behind the Flavors
Fogo de Chão Brazilian Steak House
Our story began in the mountainous countryside of Rio Grande do Sul in Southern Brazil. It is the lessons our founding brothers learned on their family farms that gave them the ambition to share their rich culinary heritage with the rest of the world.
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Restaurant 213 Frequently Asked Questions
Explore frequently asked questions from the Restaurant 213 regarding Health and Safety, Sustainability, and Diversity and Inclusion
Sustainable Practices
Please provide comments or a link to any publicly communicated Restaurant 213's sustainability or social impact goals/strategy.
No response.
Does Restaurant 213 have a strategy that focuses on the elimination and diversion of waste (i.e. plastics, papers, cardboard, etc.)? If yes, please elaborate on your strategy of elimination and diversion of waste.
No response.
Diversity and Inclusion
For US hotels only, is Restaurant 213 and/or parent company certified as a 51% diverse owned business enterprise (BE)? If yes, please indicate which one of the following you are certified as:
No response.
If applicable, could you please provide a link to Restaurant 213's public report on their commitments and initiatives related to diversity, equity, and inclusion?
No response.
Health and Safety
Were practices at Restaurant 213 developed based on health service recommendations from public governmental entities or private organizations? If Yes, please list which organizations were used to develop these practices.
No response.
Does Restaurant 213 clean and sanitize public areas and publicly accessible facilities (i.e. meeting rooms, restaurants, elevator banks, etc.)? If yes, describe any new measures that are taken.
No response.
Please explain, if applicable, the carbon offsetting options you offer to corporations.
Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to sustainability and social impact goals and initiatives.
Has your hotel taken steps to reduce single-use plastics, such as removing plastic straws (except upon request for guests with disabilities), stirrers and cotton buds? If yes, please provide detail as to the steps you have taken to reduce single use plastics?
Does your hotel generate (onsite) or purchase (offsite) renewable energy (beyond your utility's standard offerings)? If yes, please describe your practices for generating or purchasing renewable energy.
Does your hotel engage in activities to protect & restore the natural environment in which it is located (i.e. trees planted, coral reef restored, etc.)?
Will your hotel be imposing any additional fees for cleaning services? If yes, please specify those fees.
Are specific cleaning/disinfection routines in place for pillows, duvets and their covers, headboard, bathrobe etc.? If yes, please describe.
Please include a link to your public report on community impact if applicable.
Please provide any other comments you wish to make regarding your efforts/initiatives to obtain certification in these programs.
Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to diversity, equity, and inclusion.
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