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.
Since 1948, grills have kissed aged steaks from Chicago and Kansas City with open flames to take center stage on Gene's Steak House's menu bolstered with select classics dishes and fine wines. Cuts of beef range from 6-ounce petite filet mignons to 28-ounce porterhouse-steak behemoths, each carved from corn-fed, immaculately aged meat. Diners can relive fishing trips or nightmares about aquariums with plates of char-grilled stuffed grouper, lobster tails, and salmon. A list of over 200 fine wines from around the world lends bouquets to balance every smoky flavor, highlighting steaks with French red bordeaux and complementing seafood with German white varietals.
There are no easy decisions once you slide into a booth at Ormond Steakhouse. What should I get as an appetizer? What should I get as an entree? What nickname should I choose for the server? All of these things rush through a diner's mind as they open the menu and scan over its assortment of wood-fired steaks, chicken, and seafood.
Meals kick off with the likes of fall-off-the-bone rib tips and homemade kettle chips topped in melted blue cheese. Then, servers bring plates of market fresh fish, center-cut pork chops, and USDA choice steaks such as a Texas top sirloin in peppercorn sauce. Most of the entree selections do have a couple of things in common: chefs grill them over wood-powered flames, and they go perfectly with sides such as cinnamon apples. Beer, wine, and specialty cocktails?such as a pomegranate margarita?put the final note to this culinary symphony.
• For $10, you get $20 worth of steakhouse fare for lunch. • For $15, you get $30 worth of steakhouse fare for dinner. The chefs at Durango Steakhouse man an oak fire grill to seal the aromatic flavors of the Old West into their collection of meats, which include USDA Choice grain-fed beef. With menus for both lunch and dinner, diners can snag the delectable Southwestern pork chops for midday meat munching ($7.50–$12.95), or schedule a blind dinner-date with the 8-ounce sirloin steak seasoned with a blend of secret spices ($10.95–$13.95). Durango's sandwiches such as the margarita mahi-mahi with lettuce, tomato, and chipotle ranch ($8.50–$13.50) quell aggressive belly bellows; a selection of fajitas, quesadillas, and burritos encourage taste buds to straddle borderlines. Children ages 12 and under can delve into the kids' menu to polish off a plate of sirloin steak ($6.49), wreck a rack of ribs ($6.95), or name each noodle of the mac n' cheese after their favorite Supreme Court justices ($3.95).
It's no wonder Vines gives equal weight to "Grille" and "Wine Bar" in its name. The Restaurant Row anchor is hugely popular for its top-quality meats and fresh-caught seafood; a meal could begin with grilled octopus or oysters Rockefeller before transitioning to a cut of Prime filet. But the wine list is at least as impressive, a catalogue of 600-plus bottles from around the world that's been recognized with a Wine Spectator Best Award of Excellence. After dinner on any given night, guests can linger over a fine cigar or a gentlemanly mouthful of chewing gold as they listen to live jazz music from the likes of Tonya Phillips Staples and Barbara Walker.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.