Servers bearing 3-foot skewers of slow-cooked meat circulate the dining room looking for green “go” cards. When diners flash them, they arrive at tables and carve slices of top sirloin, lamb, pork, and chicken—each smoked over mesquite wood—until they’re told to stop. Although the restaurant undoubtedly caters to carnivores, guests who prefer veggies can munch on meatless feasts composed of 35 different items, including caramelized bananas, Brazilian mashed potatoes, and pasta.
Inside Coco Louco Brasil’s dining room, swirls of aromatic steam dance above platters of fresh seafood and meat skewered and grilled in the traditional Brazilian churrasco style. From behind the full bar, the restaurant's mixologist tops off glasses with cocktails, including the signature Brazilian drink known as the caipirinha. Most weekend nights, a host of live musicians entertain patrons with music ranging anywhere from traditional Brazilian samba to modern pop to playing the Canadian frog xylophone.
Provoke your palate with empanadas de camarão, pastry-encased shrimp, cream sauce, and spicy tomato dipping sauce ($9), or let fresh mussels swim to your belly from a wine-bathed marisco buzios plate ($9). Yemanja Brasil's menu of Brazilian dinner bitables organizes proteins by their proper names: de carno/porco (beef/pork), do mar (seafood), de frango (chicken), or vegetariano. Feijoada de Ogum ($17), Brazil's national dish, is a stew of black beans, dried beef, smoked sausage, and pork ribs with rice and collard greens. Or get mouth mitts on frango minas with shredded chicken in a four-cheese raisin-cream sauce ($16). Vegetarians delight in the curried seasonal vegetables of arroz feijao botafogo ($11), whereas strict dessertists feel wholly respected with decadent layers of paveé da nena (champagne cookies layered with chocolate, egg-custard cream, and flavored whipped cream topped with chocolate sauce, $6).
The chefs at Kobe Steak House of Japan practice the delicious art of teppanyaki grilling. The spectacle happens at every table, where expert personal chefs flip foodstuffs into the air and sauté veggies before diners' very eyes. Specialties on the dinner menu include the filet and scallops combo and the USDA strip-loin steak and salmon pairing. Vegetarians can consider the veggie delight platter, with ingredients cooked until crispy-tender. Purists at heart, the staffers reject the use of microwaves and prosthetic extra arms in cooking, and all of their sauces are prepared in-house with fresh ingredients.
At Bacana Brasil, diners pay a flat fee for unlimited grilled meats, salads, and side dishes. Grill chefs circulate around the rustic and elegant dining area, slicing meat onto plates until feasters can feast no longer, as indicated by a frowny-faced emoticon painted onto a plate using steak sauce. The focused menu features 13 grilled meats, including top sirloin, fillet, bacon-wrapped chicken, sausage, pork, lamb, shrimp, and brisket. On top of that, patrons can grab unlimited salads, hot side dishes, desserts, and roasted banana and pineapple from a buffet. All-you-can-eat dinners are $29.95 Monday through Thursday nights and $31.95 Friday through Sunday. To help a dry palate or dryer conversation, toss back a glass of Argentinean cabernet ($7), Australian shiraz ($10), or a Brazilian beer such as Xingu Black or Palma Louca ($4 each).
Though upgraded and modernized with new amenities, Sam’s Steakhouse is housed in an early-20th-century building and preserves an Old World charm while offering a selection of succulent steaks. Patrons can sidle up to a wooden bar or sit beneath soft track lighting at a table near a gently crackling fireplace. Large banquet settings and private party rooms are also available to host larger parties. Soft music enhances the atmosphere as appetizers such as lobster ravioli and shrimp fromage pave roads toward massive 24-ounce porterhouse steaks and fried lobster tails accompanied by delicate wines.