Brazas proudly serves up the traditional Brazilian churrascaria dining experience, during which staff members stroll between tables with a bounty of still-sizzling rotisseried meats to fill and refill your platter until your palate is paralyzed with delight. Reintroduce your belly to protein standbys with sirloin, prime rib, chicken, homemade sausage, skirt steak, and flank steak. Because all of the skewered savories are carved tableside, you can specify portion size or sit extra still as your server uses you as a model for a beef sculpture. This dining experience costs adults between $15.95 and $27.95 depending on when you dine, and kids younger than 12 eat for $7.50 during lunch and $9.50 during dinner.
Friendly servers weave through Beef & Bottle's dimly lit, unpretentiously sophisticated dining rooms, delivering instantaneous grins in the form of savory steaks and freshly caught seafood. Meat mavens will need to request extra napkins for happy-tear blotting when they see Beef & Bottle's menu for the first time, which is topped by prime proteins including filet mignon ($26–$32), special-cut sirloin ($19), and New York strip ($27), each cooked to order. If you're hankering for seafaring grub, start with a piquant appetizer such as the wine-sautéed shrimp scampi ($9), fresh from performing “Come Sail Away” on Crustacean Idol. For dinner, let the sweet bourbon salmon ($25) melt in your mouth or the lobster-infused fettuccine alfredo ($22) practice its curvy penmanship on your tongue. Decadent desserts include blueberry-topped New York–style cheesecake ($5) and deep-dish apple pie ($5); the latter is served with a generous scoop of cinnamon ice cream and a complimentary side of instant friends.
Fire isn't usually regarded as a condiment, but at Yamato Japanese Steakhouse, leaping flames are a key ingredient. That's because the restaurant's chefs flip juicy steaks and fresh seafood through flames at tableside hibachi grills, giving the proteins their signature flavor. They also hand cut fresh calamari and prepare the same artful sushi and sashimi served at Kobe Hero, the spot's sister restaurant. Visitors can also stop by the bar for specialty cocktails such as the 007—a libation that's shaken, not stirred.
The gentle breeze from an outdoor patio wafts the scents of certified Angus grilled steaks and seafood dishes throughout City Tavern's dining rooms, where guests gather to celebrate milestones with dishes that are at once elegant and familiar. Crackling fireplaces cast a soft glow that illuminates meals of sophisticated comfort cuisine featuring high-quality ingredients, such as seafood-stuffed eggplant with roasted red pepper cream sauce and build-your-own bison burgers. Back in the kitchen, chefs age Angus steaks for 21 days to unlock a mature flavor that can stand beside one of 45 specialty martinis without getting carded. The bar serves dinner and small bites—including fried cheesecake and vegetarian hummus with toasted pita points.
At Kobe Hero Japanese Steakhouse and Sushi Bar’s 16 tableside grills, masterful Teppan chefs elicit delighted gasps and occasional shouts of, “Fore!” as they toss and sear the meat, seafood, or veggies that comprise their signature hibachi dishes. But sizzling plates of shrimp and lobster tail or filet mignon and scallops represent merely a portion of the menu; the other part is occupied by sushi delicately crafted by the deft chefs behind the bar. Much like a theatre professor’s living will, each colorful roll is designed and presented artistically, with selections such as the Poison Spider roll showcasing the oranges and greens of soft-shell crab, spicy crab, masago, lettuce, green onion, and cucumber.
Everybody pictures the American dream differently. For the sushi chefs at Red Ginger, it's a combo of shrimp tempura and lobster salad topped with seared tuna, spicy mayo, and eel sauce. The American Dream roll is one of the Japanese steakhouse's 20 specialty rolls, whose other ingredients range from barbecue eel to wasabi-ketchup sauce.
While the sushi chefs focus on their rolling, Red Ginger's hibachi chefs inject some showmanship into feasts as they cook meals such as filet mignon and scallops right before diners' eyes. In the kitchen, Red Ginger's remaining chefs craft dinner entrees such as beef teriyaki and the restaurant's namesake, a medley of steak, lobster, and shrimp with truffle mushroom sauce.