Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
Yuki Japanese Steakhouse satisfies wanderlustful taste buds with a tantalizing spread of authentic international fare in a family-friendly dining environment. Set sail toward appetizer island with the seaweed salad ($5) or head straight for dinner bay with the beef katsu, a breaded culet fried to a crunchy crisp and served with rice and vegetables ($17.95). Fresh sushi options include the Mexican roll, curled up with fried shrimp, smelt, avocado and mayo ($5.50), and the Rainbow roll, which cleverly combines the flavors of seven different types of fish with refracted ultraviolet light ($8.50). Harrowing hungers find a three-course solution with the filet mignon and scallops-teppan dinner, served with soup, salad, veggies, and rice ($21.95).
Using fresh, locally sourced ingredients, the King Fish Grill & Tap House chefs create seafood, pasta, steak, and other fresh fish dishes for lunch and dinner. At lunch, thick-cut, sea-salt fries complement the menu’s sandwiches, such as smoked salmon clubs and french dips. At dinner, alternatively, pan-seared, sautéed, or grilled seafood augments fresh fish from the raw bar. The seafood slate gets some time off during breakfast hours, where pancakes, eggs, and healthy oatmeal or yogurt options take over.
The man behind the menu, Robert Uzzillia, developed the sensibilities to cultivate this cuisine roster while attending the Culinary Arts Institute in New York. He cut his teeth at a four-star restaurant in Tampa, Armani’s, and eventually worked at three other restaurants, one for each arm an ideal chef would have.