Pikanha's Brazilian Steak House transports the traditions, culture, and food of Southern Brazil to the Bay area. Here, picanha—a cut of beef typically served grilled or roasted—joins kabob, sausage, roasted pork, top sirloin, and other savory morsels in making up the restaurant's rodizio and buffet selections. Both dining styles showcase the flavor of each meat, which the restaurant draws out with slow-cooking methods on special grills. To balance out the meal, order a glass of wine, a fruit juice spiked with rum, or a seesaw and another meal.
Paper-thin slices of wagyu beef sizzling over hot stones. The aroma of filet mignon and lobster tail earning their stripes on the grill. Majestically assembled plates of maki and nigiri sushi made with fresh fish. The sushi masters and hibachi chefs at Sapporo Grill Japanese Steakhouse create a multisensory experience for guests to enjoy amidst the dining room’s blonde wood accents, sharp angles, and cosmopolitan atmosphere, perfect for nibbling on morsels of marbled tuna nigiri and sipping on craft cocktails.
The restaurant’s steak dinners consist of Nebraskan USDA prime beef carved into such high-end cuts as filet mignon, bone-in ribeye, or the shape of the Monopoly man. Whole fried striped bass and sautéed lobster tails present the fresh, delicate flavors of the ocean, while seasonal veggies and wild mushrooms decorate plates with the colorful bounty of the land.
The Buggy Whip shuttles diners back in history to an era when meat and potatoes ruled the roost at dinnertime. Open since 1958, the family-owned steak house brims with more vintage ambiance than the century-old wine corks that form the Statue of Liberty. Customers’ knives liberate savory juices from rib eyes as forks dive into dishes of sizzling scampi and herbed scallops. At lunch, diners can savor hearty broiled sirloins stuffed with sautéed mushrooms and peppers or lighter plates flanked with cottage cheese and tomatoes. In addition to serving steaks, seafood, and potables in the dining room seven days a week, the restaurant accommodates groups by building banquet spreads from fare such as prime rib, teriyaki chicken, and sweet, creamy cheesecake.
When Primo's Swiss Club in Oak Park closed, its empty building was left to the elements, growing more dilapidated with every year. That is, until the owners of Arthur Henry's Supper Club & Ruby Room stepped in. They painstakingly restored the historic building's interior, exterior, and secret trans-dimensional wormholes, creating an elegant supper club and late-night lounge. The renovation's piece de resistance is a large, communal grill placed in the center of the dining room?here, diners grill their own rib-eyes, filet mignons, and skewers of marinated tenderloin or scallops exactly the way they desire, complete with seasonings. Once the meat is grilled to perfection, diners return to their tables where side salads and slices of house-made garlic bread await.
To help wash down every bite, the bar serves a well curated selection of craft beer and mixes cocktails ranging from classic mint juleps to house creations such as the Dancing Grizzly: a blend of scotch, simple syrup, and fresh orange juice. On many nights, live musicians provide a lively soundtrack to dining and drinking.
Executive chef Christopher Mathew Headding knows the value of patience. When shipments of marbled Midwestern beef arrive at Chops Steak, Seafood & Bar, he doesn't trim them right away. Instead, he and his kitchen team hang the meat, pull up seats, and intently watch for the next 28 days as natural enzymes break down any toughness and flavor density builds. Once the beef hits the perfect color and firmness, Christopher gets up and trims the top sirloin, new york strips, and other cuts of steak by hand.
Such attention to detail pervades Chops Steak, Seafood & Bar at both its Folsom and Sacramento locations. Besides the aged steaks—which also include fillets wet aged up to 21 days—Christopher's team works with high-quality seafood, such as chinook salmon, australian lobster, and alaskan king crab. To complement these dishes, bartenders serve a selection of wines and signature cocktails, such as the Saint Bernard with Absolut Ruby Red vodka and freshly squeezed grapefruit juice.
The chefs Grill Master’s Steak House don’t believe you can have too much of a good thing. That’s why they prefer to serve their robust dishes, such as slow-roasted prime rib, juicy USDA-certified porterhouse steaks, and steamed Chilean mussels sautéed in Riesling, by the pound. Even the specialties they don’t serve in gargantuan portions radiate with heartiness, including bowls of from-scratch New England clam chowder and blackened, sautéed, or broiled farm-raised rainbow trout.
To complement these meat- and seafood-based feasts, bartenders pour a generous selection of cocktails, wine, and beer, including several handcrafted microbrews and one macrobrew that can't even fit inside the restaurant. These drink gurus also channel the kitchen's bigger-is-better philosophy with the Grill Master's Monster, a hefty, ice-chilled libation comprised of juices, club soda, and shots of tequila, rum, and triple sec.