Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
Having trained with chefs throughout the world's top exporter of samba melodies and top importer of World Cups, chef-owner Ana Davis has brought her passion for her native cuisine home to Café do Brasil. Whether they appear for lunch, dinner, or weekend brunch, visitors may marinate their teeth in the company of shrimp, tilapia, scallops, and Cuervo tequila sauce with the martine ceviche ($8.95) before settling into the ham-and-turkey cultural exchange hosted by the Brasillian mufalleta sandwich ($8.25). Dinner bell first-responders, meanwhile, can try the Brazilian national dish of feijoada, an alluring stew of beans, sausage, and pork that is cooked by repeatedly shouting "Goool!" at it for minutes at a time, then served with collard greens and roasted ground yucca ($19.95). The kitchen sweetens departures with the marachoco-mouse de maracuja, which intertwines flavors of passion fruit and chocolate mousse in a loving, dancerly embrace ($5.75). Café do Brasil's culinary alchemists also conjure a number of vegetarian and gluten-free dishes.
Inspired by the Brazilian tradition of churrasco-style cooking, the chefs at Amazon Grill cure savory meats with rock salt and then grill them over open flames. Seasoned, fire-licked sausage and pork loin join a buffet spread of more than 20 Brazilian dishes, includes grilled veggies, seafood, and a fresh salad bar. On the weekends, the usual roster of spare ribs and top sirloin is joined by chicken hearts, roasted pineapple, and blood sausage.
The executive chef at Spanky's Grill 41 answers to only one person: you, the customer. Steaks, chops, and seafood emerge from the kitchen just the way you like them. Atlantic sterling salmon and fresh Gulf grouper can be blackened, saut?ed, or grilled, and steaks are cooked to order. Shrimp lovers also have multiple choices, from shrimp scampi and coconut-crusted shrimp to the seafood being fried and served in restaurant's Dragon sauce. Many of Spanky's signature dishes also come in sandwich form, such as the crab cake BLT and Atlantic cod sandwich in a kaiser roll.
Influenced by Italian and Spanish flavors, Milonga Argentine Steakhouse aliments appetites with an authentic menu of certified Angus beef grilled over imported Argentine wood and house-made pastas. Servers seat diners beneath the wooden beamed ceiling and coax out appetites with openers such as the homemade empanadas ($5 for two) that employ the heat of a rustic brick oven. Visible from the open kitchen, chefs shuttle around work stations, positioning slabs of meat atop open flames fueled by the imported quebracho wood that infuses its savory flavor into selections such as the signature skirt steak ($17 for half; $25 for full) or the brochette de lomo's skewered chunks of fillet, fresh pepper, and crispy pancetta ($19). Ladles scoop house-made pastas such as spinach and ricotta canelones ($13) or the pappardelle scarparo's fettuccini doused in fresh tomato basil sauce ($14). Afterwards, guests can sip coffee or hot tea ($2.25), coupled with house-made desserts including argentine shortbread ($5) or chocolate mousse topped with whipped cream and fresh berries ($8).
Following a move from New York City, Mark Rebhan and his father Henry opened Alpine Steakhouse in 1975, considering it to be the next progression of a family tradition that dates back hundreds of years to the family’s roots in Germany. Today, 35 years after they cut the metaphorical ribbon, Mark and his newly employed son continue to operate the meat market and steak house by hand-cutting filet mignons, frying up free-range chicken, and crafting their own polish kielbasa and spicy Cajun sausage for hungry diners and unarmed nunchuck assassins. The father-son duo sources many of their meats from Karl Ehmer’s esteemed butcher shop, another family-run New York-based business with a long tradition of meticulous culinary care. True to the family roots, Alpine Steakhouse specializes in German dishes such as knockwurst and wiener schnitzel. The restaurant has also racked up accolades for its eccentric specialty, turducken, which caught the eyes and moistened the tongues of Guy Fieri and his crew on Food Network’s Diners, Drive-Ins and Dives. The delicacy is a Russian nesting doll of avian culinary favorites, with a boneless duck stuffed inside a boneless chicken, which is then stuffed inside a boneless turkey, all finished off with sausage-laden cornbread stuffing, spinach stuffing, parmesan, fresh garlic, andouille sausage, roasted bell peppers, and a silent prayer that someone, someday, will invent an edible kitchen sink. The behemoth bird takes 16 hours to cook, weighs in around 22 pounds, and has only been sighted in the wild twice.