Brazil’s flag hangs proudly under the front counter at Little Brazil. The flag––vibrant green, yellow, and blue––reveals the eatery’s menu: flavorful and authentic Brazilian food. Chefs simmer pots full of black beans, smoked sausage, pork sirloin, bacon, and Brazilian dried beef. They blanket chicken cutlets in a sauce crafted from cream, garlic, tomatoes, onions, and mustard. The chefs’ sweet and savory pastries––with such fillings as chicken and Brazilian cream cheese, or cinnamon and banana––are deep-fried or shellacked at patrons’ request.
At Fogo de Chao, a behemoth Brazilian churrascaria in the heart of LoDo, skewer-wielding, Gaucho-costumed servers in puffy black pants saunter from table to table, tempting carnivores with more than a dozen different meats – think filet mignon, top sirloin, sausage, salted ribeye and mint-marinated lamb – that are carved tableside and plucked off the skewers with tiny tongs. And the meat just keeps on coming and coming until you flip your coaster to red, which indicates that your belly needs a break from the gluttony. Luckily, there’s an impressive salad bar, too – but like the meat parade, it’s hardly pedestrian: imported cheeses, breads, hearts of palm and marinated vegetables, including artichokes, stock the display, which is replenished long before anything has vanished. With its comfortable seating and elegant touches, Fogo de Chao is perfect for a special occasion, or just a meat-frenzied evening with friends.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria—a South American–style rotisserie. Founded by São Paolo–born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also features fish, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos—also known as Brazilian cowboys—bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and homemade salads at the gourmet salad bar, as well as enjoy Brazilian appetizers served directly to the table.
The bank on Canyon Avenue keeps its vault door open round-the-clock, but bandits would be remiss to attempt a break-in. That’s because the bank is no longer a bank—it’s now The Canyon Chop House. The steakhouse’s menu fills the space with a new kind of richness: prime cuts of steak, fresh seafood, and house-made pasta that’s considered valid currency in some parts of Utah. To enhance this delectable spread, bartenders pour a vast selection of wines and more than 60 kinds of brews from from Germany, Belgium, Holland, and England, as well as craft beers from local Colorado breweries.
Established as a haven for steak lovers in 1958, Emil-Lene's grillmasters have crafted a menu of upscale filets and American cuisine served with a bevvy of trimmings. Meaty choices include 5-, 9-, and 12-ounce filets, as well as three sizes of sirloin as tender as a butterfly's fragile ego. Chefs fry chicken dinners to crisp completeness, while 10-ounce prime ribs are seared to perfection atop a charcoal grill. Along with the menu's simplified offerings, servers whisk trays of vegetables and spaghetti appetizers to tables, with chilled butter spreading across fresh-baked bread, and soup or salad and a choice of potato tucking themselves into the last crevices of each stomach. The restaurant keeps in touch with its historic roots and cowboy ambiance, with Wild West artwork, a cozy dining room, and regular duels between visiting handlebar mustaches.
CY Steak stands as an upscale steakhouse laced with a bit of Las Vegas cabaret. Chef Douglas Mace—an honor graduate of both the Culinary Institute of America and Johnson & Wales University College of Culinary Arts—mans the kitchen, calling on his experiences working with Iron Chef Masaharu Morimoto to add a farm-to-table philosophy to the menu. Rising star Chef Mace is on hand nightly to ensure diners relish the Kobe beef and oysters laced with three kinds of house-cured bacon, the slabs of grass-fed Harris Ranch beef, and the puddings and brownies made of Ecuadorean chocolate from small, ecologically sound farms. The wine and mixology program verges almost on fussiness: alongside complex cocktails and a 500-bottle-deep wine selection, a Cruvinet wine-tapping system keeps a shortlist of the most of-the-moment potions ready at hand. Beneath soft red lighting designed to create a comprehensively sensual atmosphere, crystal glasses and egyptian-cotton napkins make for place settings as luxurious as a remote-controlled caviar dispenser. Among the pleasure palace's other indulgences are a cigar selection curated by the owner's tobacconist son and, most eye-catchingly, Vegas-style cabaret entertainment that sends dancers shimmying before adult eyes.