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.
Boulder Creek Steakhouse’s dinner menu serves up deluxe cuts of steak with all the trimmings in a casual atmosphere. Starting with grain-fed meat aged a minimum of 28 days, each sirloin ($17.99), filet mignon ($28.99 for 12 oz./$23.99 for 8 oz.), and beyond is grilled to red-hot perfection and seasoned with a double-secret blend of spices. If you already had steak for lunch, breakfast, and your coworker’s office birthday party, savor the chicken parmesan ($15.99) or the jumbo shrimp scampi ($15.99) instead. Vegetarians, meanwhile, can abide by the terms of their uneasy peace treaty with cows by noshing on a garden fresh salad drizzled with homemade dressing ($4.99–$14.99). Keep a couple stomachs open for the brownie sundae ($5.99), the warm apple tart served over ice cream ($5.99), or both stacked on top of each other. Lighter lunchtime appetites will find that the turkey burger ($10.99), pulled-pork sammie ($11.99), and grilled chicken wrap ($10.99) are all created equal and thus enjoy equal rights to a side dish of onion rings or creamed spinach.
Frank's Steaks has all the respectable hallmarks of an old-school steak house: white table cloths, neatly folded napkins, and dim lighting setting the mood. But then there are the crayons. They aren't there to keep kids busy?they're there so inspired diners of all ages can scrawl art onto the butcher paper atop each table. The most compelling works are framed and hung on the walls of the establishment, a fitting goal for diners to strive for when waiting for their mouthwatering steaks to arrive.
The signature Romanian skirt steak is certainly worth putting a crayon down for?the tender, juicy cut comes dripping in a marinade of garlic and duck sauce. A 42-ounce porterhouse, meanwhile, easily satisfies two diners or two medium-sized tanks of piranhas. Desserts also come in generous proportions, featuring smooth sorbets, triple-layer chocolate cake, and ice-cream pies.
The soft glow of flames emanates from the stone fireplaces at Grillfire Long Beach, rippling over wall-mounted wine racks and settling upon diners with plates of herb-grilled pork chops and house-made chicken pot pie. Servers suggest wines from the wine list to complement these dishes as well as herb-grilled pork chop entrees, rich portions of macaroni 'n' cheese crowned with a layer of toasted herb bread crumbs, and the customer's iris color. Live music mingles with conversation during live performances on the weekends.
Chefs at George Martin's Strip Steak stand guard at roiling broilers, anticipating the exact moment when each dry-aged Angus steak within has perfectly browned. Ladles of béarnaise and au poivre sauces in hand, the kitchen staff sends each order—flanked by ramekins of sautéed vegetables or hand-cut french fries—out into the cozy, candlelit dining room. Wines and signature cocktails, such as ginger cosmopolitans, pair with each entree, including the restaurant's eponymous steaks, free-range chicken, brazilian lobster tails, and veal chops. George Martin's Strip Steak also caters special events, from small gatherings in its private dining rooms to onsite celebrations for up to 100 tuxedoed mannequins.
The chefs at Twain's Chicken & Ribs deep-fry chicken and shrimp and baste slabs of ribs in tangy barbecue sauce to populate a menu of down-home favorites. Diners quell poultry cravings with four pieces of fried chicken ($6.25) or feed a ravenous family with a meal of eight pieces of fried chicken, six fried shrimp, and two large sides, such as macaroni salad and creamed spinach ($24.99). A half-rack of ribs ($10.59) induces salivation with a zesty dry rub, and a basket of popcorn shrimp ($6.95) greatly enhances underwater film screenings.