As one of the first churrascarias in the United States, Rodizio Grill acquainted Americans with extraordinary dining traditions from Brazil, where founder Ivan Utrera was born. One such custom was making desserts of flan and chocolate cake from scratch. Another was flame-grilling meats on a rotisserie while applying a delectable mix of seasonings and sauces. But most impressive was the style in which the meats were served—skewered on three-foot spikes, carried to each table, and thinly carved by the attending gaucho.
That unique culinary experience has made Rodizio Grill a destination for adventurous—or merely hungry—diners since its first location opened in 1995. Guests inform their waiter of how well they'd like their meat cooked, then enjoy unlimited servings of more than one dozen proteins, including steak, chicken, pork, and fish. Picanha, or top sirloin, remains a crowd favorite, but the menu also features Brazilian sausages, bacon-wrapped turkey breast, and even grilled chicken hearts. The full Rodizio dinner provides access to all of these savory options, as well as the gourmet salad bar stocked with sides such as fresh salads, vegetables, black bean stew, and whipped potatoes. And, for those seeking sweeter slices, glazed and grilled pineapple arrives pinned upon the sword with which it was justly slain.
Showcased on the Travel Channel’s Food Paradise for its gargantuan cuts of prime rib, Ward’s House of Prime elevates plates with formidable servings of steak, veal, seafood, and pasta within an elegant, leather-tinged dining room. Chefs slice the signature prime rib in a spectrum of portion sizes ranging from modest 8-ounce morsels to The Al-Mighty Halaka's behemoth 160 ounces. Those who conquer these savory leviathans garner immortalization in Ward’s Hall of Fame, where caricatures of past protein vanquishers smile from behind their trusty steak knives. At the bar, an extensive wine list gilds glasses with varietals hailing from throughout the globe as drinksmiths craft a bevy of inventive cocktails. The dining room’s studded-leather seating flanks tables clad in white linens, and the outdoor patio’s umbrellas keep diners dry during worcestershire storms brought on by their steaks' gravitational forces.
Milwaukee ChopHouse's menu of succulent fare begins with ahi tuna tartare with avocado, wasabi, and sriracha ($12) and wagyu beef carpaccio in a white truffle oil with parmigiano reggiano and capers ($13)—both of which sharpen the palate for the main event: the ChopHouse's signature boneless 16-ounce strip steaks prepared au poivre ($35), crab Oscar-style ($42), blue-cheese crusted ($39), or with truffle butter ($39). The kitchen also turns out hot non-bovine entrees such as sautéed sea bass with sundried tomato and basil pesto ($32) and lobster tail ($51), a.k.a. mermaid steak.