“Basta, basta!” The words may as well be a mantra at Midwest Grill. The term, meaning “enough” in Portuguese, is the perfect finish to the churrascaria’s all-you-can-eat cavalcade of grilled meats and hearty seafood dishes. Passadores—the Brazilian word for waiters—rotate around tables, slicing fresh-grilled skewers of beef sirloin, Brazilian-style ribs, and succulent lamb and pork loin on to plates at the feaster’s demand. This dining style is known as rodízio, and it doesn't just apply to churrasco meats; patrons can also opt for seafood options, such as Brazilian fish stew and sautéed shrimp, or engage a server in a duel with a carving fork. The all-you-can-eat meal is served at a fixed price at both lunch and dinner, and includes unlimited helpings from the salad bar and hot-food buffet. Each of Midwest Grill's locations also houses a TV-lined bar, where mixologists concoct cocktails and pop open bottles of Brazilian beer and wine.
Multi-colored brick walls surround Osaka?s dining room, interrupted here and there by the distinct blue glow of a backlit fish tank or the white aura from overhead lanterns. But diners would be remiss if they didn?t keep their eyes squarely in front of them. The tabletop hibachi grill becomes center stage, and the waiter?donning dress whites, a red hat, and sharpened blades?becomes the evening?s performer. In a show of knife-wielding wizardry, he slices and dices sizzling portions of meats, veggies, and eggs, his blades a blur of silvery glints as the morsels are tossed and grilled to perfection before making their way onto each diner?s plate, piping hot and ready to be devoured.
At this hibachi-style Japanese steakhouse, helpings of fillet mignon, salmon, scallops, and chicken are cooked before each guest's eyes, merging the performing arts and culinary arts like a magician pulling a coin from an omelet. Equally as deft at their craft are the sushi chefs, who mete out robust rolls stuffed with kobe beef, asparagus, mango, and onion, or chopped king grab, salmon, and ikuru. As a finishing touch, many variations of hot and cold sake arrive from the tiled bar, where guests will also find a house plum wine, cocktails, and Japanese beers.
At Oasis Brazilian Restaurant, family and friends can enjoy authentic Brazilian dishes around tables topped with checkerboard cloths in a relaxed setting. Brazilian-style barbecue and specialty steaks sizzle on long spears over open flames, and a spread of seafood and vegetarian dishes showcase other South American flavors. Peach custard, coconut flan, and rice pudding help finish off hearty meals and spontaneous food fights on a sweet note.
At each of Oliveira's Steakhouse four locations, the crackling sizzle of roasting meat ring’s out like a starter’s pistol, signaling the beginning of Brazilian-style churrasco feasts. Weaving between tables, servers garbed in black shirts and scarlet neckerchiefs trot out flame-kissed chicken, pork, sausage, and rodízio steak presented upon a meat-laden short sword suitable for speedy delivery or elevating a busboy to knighthood. A salad bar supplements meaty mouthfuls with plates of leafy greens, rice, beans, and sauce-laden noodles.
Where would we be without food? On a planet dominated by merciless banana overlords, that's where. With today's Groupon, $35 gets you $75 worth of soup, salad, meat, fish, and drinks at the Oak Room, located inside Back Bay's Fairmont Copley Plaza Hotel. This elegant eatery has won numerous honors from Boston Magazine, including Best Steakhouse Restaurant in 2003. Your Groupon is good for breakfast, lunch, dinner, and brunch, but cannot be used on Christmas Day, New Year's Eve, Valentine's Day Eve, Valentine's Day, or in doppelganger dimensions where Picasso was an art thief and the sun wears cool shades.
When Ricardo and Nancy Mermet opened Tango Restaurant, their mission was to bring a flavorful slice of Argentina to the Northeast. Sides of beef rotate slowly on spits over an open-flame grill, searing to premium tenderness and juiciness before a knife-wielding asadore (grill chef) carves off the choicest cuts. The menu revolves around beef entrees, such as filet mignon topped with roquefort cheese, but it also showcases grilled chicken marinated in lemon sauce and seafood dishes such as seasoned sole prepared with red sauce and cheese. Adventurous diners can try delicacies such as kidney and sweetbreads (usually made from the throat or pancreas), and super-adventurous diners can enjoy their meals while suspended above a shark tank.
Tango's vinegar-parsley chimichurri sauce complements the flavor of entrees, leading some diners to eat up to 2 pounds of meat in a single sitting, according to Ricardo and Nancy. Tango's chic wood bar pours wine and beer, and an open space invites diners to shimmy off their dinner by performing the eatery's eponymous dance amid dim mood lighting and exposed brick walls.