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.
Wasabi Japanese Steak House wheels and deals in fresh fish and traditional Japanese entrees. Diners can nibble on sushi rolls stuffed with spicy salmon, or savor slices of conch or quail egg sashimi. The hibachi grill stays fired up to sear New York strip steak, filet mignon, and lobster. Tempura batter coats savory options such as chicken and shrimp, as well as the dessert menu's banana split. The fresh selection is echoed in the sushi bar's sleek lines, which is backlit by bright green lights and a ceiling spangled with twinkling stars.
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.
During World War I, Greek immigrant Louis Pappas served in the Army as a personal chef to General John Pershing. To give the hungry general some extra nutrition, Louis began adding scoops of potato salad to his traditional greek salads. When Louis returned to the United States, he opened up his own restaurant, Louis Pappas Riverside Café, where he would re-create this signature dish using fresh produce from his own ranch in Tarpon Springs.
Today, Louis Pappas's grandson continues his grandfather's old Florida family tradition at Pappas Ranch. There, he and his kitchen serve up a new menu of fresh seafood, poultry, sandwiches, street tacos, hand-cut steaks, and barbecue dishes whose "family flair" has been lauded by Metromix Tampa Bay. They continue to scoop savory housemade potato salad into their internationally renowned Louis Pappas Famous greek salad, tossing it in massive bowls that serve as many as four diners. Bartenders dole out glasses of locally brewed craft beers and wine or mix cocktails and martinis at the full center bar with flat-screen TVs.
The restaurant's decor channels that of the original Pappas family ranch. In the dining room, spacious booths are surrounded by rustic wooden walls, and outside is a covered outdoor patio.
A.J. Jewell, born in Japan to an American father and a Japanese mother who was a chef, inherited a love of cooking that transcended the Pacific. When he moved to Tampa in the 1980s, it was only logical that he follow his mother into the restaurant business. At age 18, he trained as a teppanyaki chef, learning to commune with the open flame, and soon after apprenticed under master chefs to perfect his technique. After years at Sushi Tsu, sharpening his culinary acumen, and studying world cuisine, Jewell became its owner. Each of Sushi Tsu's chefs apprentices under Jewell's sage gaze for two years before stepping into their role as teppanyaki specialists. Diners can request their favorite chef for their meal to build a rapport or establish an ongoing rock-paper-scissors game. In addition to serving fresh sushi and hot hibachi-style steakhouse food, the eatery showcases local artists with occasional live jazz music on weekends and artists painting inside the restaurant.
Outside Ballyhoo Grill, a sign made to look like a colorful speedboat beckons to passersby, hinting at the smorgasbord of fresh seafood to be found within. A tropical theme permeates the space, with live music setting a relaxing mood and nautical decor—such as a surfboard, an alligator head, and a stuffed and mounted kraken—adorning the walls. Guests dine on surf 'n' turf plates, fish tacos, pulled pork, and burgers as they share friendly conversation and clink cocktail glasses and mugs of draft beer.