Brazilian native Ivan Utrera came to the United States with a stack of family recipes and an idea for serving bottomless portions of rotisserie-grilled meats. That style of eating, similar to that in a churrascaria, has been popular in Brazil for many years. Rodizio Grill has since expanded to several locations, where servers armed with giant skewers of marinated pork loin and beef saturated in garlic travel around the dining room, carving off the meat tableside. The chefs also slow-cook on the grill and expertly season Brazilian sausages, lamb, chicken hearts, and pineapples. Much like a list of terrible babysitters, the selection of adventurous meats often includes rattlesnake, bison, and wild boar.
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.
The main attraction at Mac's Steakhouse is a venerable selection of grass-fed steaks dry aged for at least 28 days. The gourmet cuts include 12-ounce new york strips served with potatoes au gratin, 16-ounce boneless rib eyes, and filets mignons that the New York Times lauds for their "velvety texture and well-made b?arnaise sauce." Though the steaks may get top billing, they share the limelight with an estimable array of seafood, including grilled salmon, white tuna, and a saut?ed shrimp-and-lobster combo served with vegetable risotto. Not to be outshined by the victuals, the restaurant's wine list traces the globe with varietals culled from California, France, Tuscany, Argentina, and Spain that have earned it an Award of Excellence from Wine Spectator.
To enter Mac's 7,000-square-foot interior, guests pass through 10-foot-high, 100-year-old carved wooden doors. They cross the threshold into a high-ceilinged space with 150-year-old wood-plank floors. Paintings of cattle adorn the walls, and guests can peer into a wine cellar tucked behind glass panels.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients—all meat served at Pace’s Steak House is handpicked in New York City’s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections—sizzling rib eye, filet mignon, and porterhouse steaks—are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.
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.
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.