If you’re pork-passionate, beef-bananas, and sausage-smitten, today’s Groupon will melt your little animal protein-loving heart. For $25, you’ll stuff your stomach with all the skewered meat you can eat at Chima Brazilian Steakhouse. The cost per person of the unlimited rodizio dinner is $39.50, so you'll have money left over for drinks and dessert to get your $50 value at Chima.
Inside Picanha Brazilian Grill, diners sit back as waiters slice endless amounts of freshly grilled meats at the table. The meat masters roast the tender tidbits over a charcoal grill, ensuring each cut retains its natural juice and flavor before slicing it tableside until visitors' carnivorous cravings have been sated. As waiters ration off beef sirloin, ribs, pork, chicken, and sausage, mouths water, crying at the thought of the meal's end. Each rodizio meal also includes selections from the hot food bar, such as fried bananas, rice, beans, and polenta, as well as verdant greens and fresh fruits from the salad bar. Although not included in today's meal, guest eaters can moisten palates with one of the Brazilian tropical fruit juices and smoothies or bring their favorite brew or grape juice to the BYOB establishment.
Fogo de Chão specializes in authentic Brazilian grilled meats. Established in 1970, Fogo strives to perfectly replicate the taste of the gauncho steaks and chops of Porto Alegre, Brazil. To this day, Fogo insists on only employing chefs that are masters of this flavorful South American grilling technique, keeping the legacy alive. Fogo offers a whopping 16 different cuts of meat, which are supplied in a constant stream to your plate. Want more of their succulent and tender lamp chops? Just grab the attention of the nearest server or “gucho,” who’ll promptly bring you what you want. Don’t forget to make a visit (or a couple of visits) to their salad bar, which offers a vast selection of fresh vegetables, cured meats, and imported cheeses for the ultimate Brazilian dining experience.
In Vallé Cucina’s kitchen, chefs form fresh jumbo lump crabmeat into thick patties, pan-sear them to a golden-brown hue, and drizzle their crispy crusts with beurre blanc. The eatery’s crab cakes have been hailed by Delaware Today as the city’s best for several years running. Vallé Cucina’s classic Italian entrees are held to the same high standard: chefs hand-roll gnocchi and drizzle them with slow-simmered tomato sauce, and accent dry-aged steaks with elegant flourishes such as peppercorn brandy cream sauce and blue cheese. Servers recommend selections from Vallé Cucina’s vast wine list to enhance steaks or Trevi Fountain reproductions.
Matt Crist, the new executive chef of Union City Grille, crafts lunches and signature dinners of handmade pastas, rich short-rib chili, and steaks seasoned with a house rub. An updated list of hand-selected wines and over 70 craft beers augment dishes that include hand-turned ricotta gnocchi and gourmet burgers. Guests can enjoy fare in the comfortable dining area, or in the eatery's cozy banquet room, accented with a modern fireplace. Sunday "choose your cut" fillet specials allow guests to feast on steaks discounted by the ounce, or pretend they are directing a film starring steaks.
Husband–and-wife team Andy and Allison Yoa have built their own tropical paradise at Island Grill, but that doesn't mean they get to spend all day sipping mai tais. In the kitchen, you'll find Andy busy frying hand-breaded flounder, sautéing housemade crab cakes, and preparing cedar-plank salmon in a spicy orange sauce. The island theme continues in Allison's territory: the front of the house. Wooden carved fish adorn the walls and dangle from the ceiling, and the tables are covered in a tropical pineapple print.
For those who want to take a piece of the island paradise home with them, the restaurant offers full-service catering that can include servers, bartenders, and dudes who do pretty good Jacques Cousteau impressions.