Decorative vases, potter greenery, and vibrant paintings establish the aesthetic beauty of ReRico Brazilian Grill’s lively atmosphere. The authentic churrascaria steak house tops plates with house-made cheese bread, fare from a gourmet cold bar, and more than 15 rotisserie meats, such as horseradish sirloin and chicken breast with bacon. The wait staff serves the succulent carnivorous fare in traditional rodízio style by carving tender meats tableside and tucking napkins into patrons’ shirts. ReRico can accommodate small groups or large parties, such as business meetings for 50 or scaled-back Woodstocks.
Once a ramshackle ice-cream store with a loyal Akron following, today Zack's Fire and Ice serves barbecue along with its cones with help from new owner and former pastor Randy Stewart and his wife, Kathy. The Stewarts have lived in the Southwest and up and down the East Coast, so rather than adhere strictly to any one regional barbecue style, they synthesize their favorite elements from a number of traditions to create an eatery with the welcoming spirit of a backyard cookout. The kitchen slow smokes brisket, ribs, pork, and turkey breast and slathers them with sauces such as honey and apple bourbon. Frozen treats such as sorbet and frozen yogurt stay chilly at the ice-cream counter alongside hard-packed ice cream in flavors such as pumpkin pecan, oatmeal cookie, and Superman, designed to freeze enemies’ brains faster than a speeding bullet.
Despite the singular focus of its name, George's Steakhouse presents a diverse range of cuisine. Beyond the top-sirloin steak and shrimp entrees that headline the dinner menu, the eatery presents a wide range of burgers and sandwiches for lunch. Breakfast lovers get their fill as well; five omelets—plus a create-your-own option—engage the savory receptors of palates, and fruit blintzes slake sugar cravings. These soft pastries are filled with cream cheese and topped with either blueberries or strawberries—which are just blueberries with straws through them.
The Argentina Steakhouse's owners transport the entrees, spices, and atmosphere of their homeland's best restaurants to Springfield, landing the chic eatery on 417mag.com's Best Steaks list for three consecutive years. Chefs rearrange the menu to suit the season, and the restaurant's expert staff meticulously handpicks wines to complement grilled meats. A sleek bar, crisp white tablecloths, and soft lighting intensify the ambience of the dining room, which hosts romantic dinners.
When Chef Sam Donehue bought the Kaullen Mercantile Company building, he was amazed at how many architectural flourishes remained intact from its original 19th-century incarnation. A scrolled iron balcony and fluted iron columns graced the 10,000-square foot facility, evoking the German Vernacular style as tastefully as the foyer’s countless still-life paintings of schnitzel. Chef Donehue opted to restore many of the other details, from the dining room’s cross-sawed red oak floors to the elegant gallery porch. With these renovations, O’Donoghue’s Steaks and Sea Food was born.
Today, Chef Donehue complements his restaurant’s classical décor with old-fashioned—yet ever-delicious—steaks and seafood entrees. Drawing upon 25 years of culinary experience, he crafts mouthwatering Kansas City strip steaks and grilled tilapia. His salads come with a choice of six house-made dressings, including sweet poppy seed and spicy honey jalapeño.