Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos, and one that fed the family behind Texas de Brazil during their life in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.
Today, Texas de Brazil has expanded to several award-winning locations across the country. Despite the lofty ceilings and chandeliers that characterize their venues, the staff remains rooted in ranchers' habits. They conscientiously grill and season their meat, bake brazilian cheese bread in-house, and pass classic cocktails and loaner saddles over the bar for cowboys who consider chairs unnatural. To complement savory bites, guests can browse more than 50 gourmet sides at the salad bar—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for recommendations on suitable pairings from the cellar.
You'll never feel more like a Brazilian cowboy than the moment you take your seat at Copacabana Steakhouse. As you tuck in, fork and knife in hand, waiters pass by carrying 14 different styles of slow-roasted meat still sizzling on their skewers. Upon your signal, they shave portions of top sirloin, Brazilian sausage, leg of lamb, and barbecue chicken straight onto your plate. This meat parade, or rodizio, mimics the communal feasts of the 20th-century gauchos who settled in the grasslands of Southern Brazil with their massive herds of Carnival parade floats. As they eat, diners sip bold South American red wines that complement the flavors of the steak. For guests who aren't looking for an all-you-can-eat smorgasbord, the churrascaria also serves single portions of its meats paired with hearts of palm and fresh veggies from the salad bar.
With its crisp white tablecloths, glimmering chandeliers, and elegant banquets, the American Dream Steakhouse exemplifies the classic American steak house. A soaring photograph of Lady Liberty watches over the dining room, where nimble servers balance trays of fine steaks, juicy burgers, and sizzling chilean sea bass. Diners clink wineglasses over slices of new york cheesecake drenched in fresh berries and clouds of whipped cream.
Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.
Chosen by Zagat as one of the best steak houses in Westchester County, The Willett House quells discerning appetites with scrumptious steaks and seafood. On the prix fixe dinner menu, starters such as lobster bisque and gorgonzola salad prime bellies for entrees such as chicken francese and a 10-ounce filet mignon au poivre coated in a peppercorn cream sauce. After lulling anyone who eats it into a content, satiated slumber, the 2-pound lobster (an additional $5) infiltrates diners’ dreams and pinches them awake again. As they finish off the table’s shared bottle of wine, each patron can choose from a tray of fresh, house-made desserts and wash down the treat with a cup of coffee or tea. Surrounding the main dining room, a pressed-tin ceiling and exposed-brick walls augment the 90-square-foot mural depicting life in turn-of-the-century Port Chester, when the seaside town still led the world in exports of soda jerks’ red-striped hats.