To create their traditional Brazilian churrasco barbecue, Oliveira’s Steakhouse’s chefs slow cook juicy cuts of pork, beef, and chicken to accompany the greens and veggies of their vast salad bar. Offering an all-you-can-eat setup, the restaurant lets guests fill plates from the buffet before they're weighed for pricing at the end. The eatery also hosts all-you-can-eat dinners where kids younger than 4, adults older than 100, and sleight-of-hand magicians eat free.
It seems almost structurally impossible: eleven ingredients, including Chicken, bacon, calabresa sausage, hearts of palm, and mozzarella. It’s a lot for one thin crust pizza to handle, but Chef Zach Chaves pulls it off with his namesake Extravaganza pie. Built from housemade dough and sauce, his other 18 specialty pizzas likewise test the limits of dough with mountains of toppings, from steak tips and hardboiled eggs to Brazilian favorites such as malagueta pepper and catupiry cheese.
Other never-frozen Brazilian ingredients spice up Chef Zach's menu, including cuts of Brazilian steak and the X-Nervoso burger, two beef patties topped with catupiry, ham, bacon, and potato sticks. He balances his Brazilian flavors with more traditional American tastes, such as BBQ chicken sandwiches and turkey clubs. Feasts unfold inside a spacious dining room decorated with hand-drawn murals of famous American and Brazilian figures, such as Elvis and Brazilian Elvis impersonators.
The Melting Pot is a dinner only restaurant where fondue becomes a fun and interactive dining experience. Guests dip into creamy cheese fondues, salads, fondue style entrees and our signature chocolate fondues. In addition, we offer an extensive wine list and a warm and inviting atmosphere.
Ken's Steak House is an improbable success story. Ken and Florence Hanna opened the Lakeside Cafe in 1935, the throes of the Great Depression. Bite by bite, they built a loyal base of customers (who always just called the eatery "Ken's"), and after five years, the restaurant took up residence in a small diner on Route 9, then known as Starvation Alley.
But Ken dreamed of a day when the grimly named strip would flourish. Today, it's known as the "Golden Mile"—and Ken's Steak House itself has mushroomed. The kitchen still serves the salad dressing recipes created by Florence Hanna—now a national line of salad dressings—and Ken's son, Timothy, and his wife are in charge.
Chefs broil and fire-grill prime cuts of steak, marinating the chateaubriand's center cut roast tenderloin in a reduction of port wine, or infusing the 8-ounce filet mignon with the earthy smoked notes of the warm cedar planks it's served on. Seafood options nestle up against their turf counterparts, including bacon-wrapped scallops, a full pound of lobster stuffed with crab and shrimp, and pistachio-crusted Atlantic salmon. Chicken and pasta dishes round out the menu, and diners discover Italian influences and plenty of seafood-pasta plates. The rustic wood paneling harkens back to Ken's Steak House's roots, and the upscale fare and soft light cast from chandeliers make the spot an ideal choice for an anniversary dinner or a piñata's last meal.
The methods are ancient, but the ingredients are fresh. That's the case at Ten-Ichi Dynamic Kitchen & Bar, whose culinary traditions of hot pot and sushi date back more than a thousand years, and whose dishes are composed of fresh vegetables, fish, and thinly sliced meats. During hot-pot meals, diners simmer noodles, boneless short ribs, and raw shrimp in a pot of hot broth, taking control of their meals the way escaped convicts take control of unlocked tricycles. Diners also share dim sum—small plates of open-faced dumplings, savory pancakes, and steamed-rice crepes. They feast on these meals in a dining room of sleek, marbled surfaces, right down to the sushi bar where chefs assemble maki rolls with spicy yellowtail and salmon tempura.
As their name implies, the staff at Blue Agave mix up margaritas using blue agave tequila and a dash of French orange liquor. Their bar also brims with Mexican sodas, sangria, and imported beer. While cooks craft dishes such sizzling fajitas and enchiladas topped with mole, servers make guacamole table-side after opening avocados with a search warrant. The restaurant also features a private salon where guests can host parties and enjoy a buffet of savory and sweet items.