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.
Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the chefs, striving to greet every guest by name by their second or even first visit.
McLean 1910’s executive chef, Gregory Webb, prepares elegant American dishes that emphasize the natural flavors of his ingredients. Dinner diners can nibble on the chilean sea bass ($31), one of many sustainably fished seafood options, or chew through hormone-free meats such as a full rack of baby-back ribs in a savory rub of spices ground in-house ($26). For lunch send teeth crunching through a thick turkey club sandwich ($12), or challenge steamed jumbo mussels ($15) to a feat of gastronomic strength. When the dessert saxophone sounds, diners can gorge on key-lime pie or analyze the multiple levels of cake, hazelnut, and anxiety of influence in the chocolate mousse.
Don’t fret if your steak arrives a little pinker than usual at Ray’s the Steaks. Chefs age, butcher, and hand-trim all steaks in house, every day, so the vibrant pink hues just signify freshness. Beyond classic rib eyes and filets, cuts such as Brazilian picanha spice up the menu.
Originally built in the 1800s as a hog and dairy farm, the historical Russell House was made over in 1997 as the site of Daks Grill. The flagstone-covered restaurant welcomes guests seven days a week, serving up fresh soups and grilling USDA Choice steaks, such as the 14-ounce new york strip and tender 8-ounce seasoned filet mignon. During the warmer months, diners can enjoy their food on the spacious outdoor patio while keeping an eye on suspiciously bunny-like cloud formations.
An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it’s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination—including filet mignon and shrimp—which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce. The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.