The filet flayers at Steak Kountry carve out a menu of meaty medallions that award tasters in a spacious, country-style setting. Before the main course, grab an appetizer of homestyle onion rings ($5.99) that jumpstart gustatory glands and double as ogre finger accessories. The Judge Bean entree metes out justice against raucous belly bellows with a thick cut of top sirloin ($14.99), while the Dalton Brothers entree conceals its purloined filet mignon beneath sheets of bacon ($23.99). Diners can experience palatable repetition with the Cheyenne chicken-fried chicken breast doused in homemade gravy ($8.49). A salad and hot food bar packed with greens touts 85 tasty options ($3.49 with meal, $9.99 by itself), much like a choose-your-own-adventure novel written by Emeril Lagasse. After conquering meats of mammoth proportions, guests may peruse the gift shop for toys, candles, and other miscellany, though this Groupon is not valid within its confines.
Braza Dancante's chefs flame-tame a wide assortment of charbroiled, grilled, and brazed meats in true Brazilian churrasco fashion. Each succulent cut of meat is then spitted on skewers and promenaded around an open, elegant dining room populated with colorful lights, chandeliers, hidden warp-zone pipes, and white tablecloths by a waiter in gaucho pants. Braza Dancante's buffet-style dining allows the meat-minded to pile plates high with top sirloin, leg of lamb, brazilian pork sausage, spicy cajun picanha, and chicken sporting a fashionable wrap of bacon. Herbivores, meanwhile, can remain carnivoyeurs by sating themselves at a salad bar bursting at the seams with 50 varieties of leafy greens, couscous, breads, and cheeses.
Instead of trays, waiters at Brazilian Cowboy Steakhouse & Grill carry swords that skewer such offerings as top sirloin, garlic picanha, grilled pineapple, and bacon-wrapped chicken, chauffeuring the slabs directly to tables where diners can indicate their preferred cuts. As the mesquite-grilled meats circulate throughout the room, customers can load the remaining space on their plates with the cheese bread, beans and rice, fried bananas, and salads that fill the restaurant’s full buffet. An easy-listening band headlines Brazilian Cowboy's stage each Friday and Saturday, and the concert’s addition of music to the meaty masquerade creates an atmosphere reminiscent of that at a butcher-school prom.
Iron Chefs Hibachi & Sushi Bar invites customers to immerse their senses in a comfortable dining environment enhanced by a menu brimming with fresh sushi rolls and hibachi dishes. Behind the long, dark bar, sushi chefs ensconce fresh seafood with steamed rice to create intricate rolls. Guests gather around the center grill to watch hibachi chefs prepare meals with feats of culinary coordination.
At Geisha Steak and Sushi Restaurant, fine dining mingles with culinary arts in a creative menu of Japanese specialties cooked over open flames or rolled fresh on the sushi bar. While juggling the entire food pyramid over the hibachi grill, chefs combine meats such as chicken and calamari, filet mignon and shrimp, and steak and lobster with steamed rice and assorted veggies. Meats sizzle as mounds of noodles brown atop the grill and mix with tangy sauces that land somewhere between salty and sweet, like a grizzled sailor’s love letters. The chefs condition taste buds to swoon over cylindrical foods by creating specialty rolls such as the flash-fried White Dragon roll with tuna, salmon, and avocado, or the Fuji-san, composed of shrimp tempura, snow crabs and spicy mayo. Their desserts—such as banana tempura, fried strawberry cheesecake, and mochi ice cream made from rice—deliciously round out meals, leaving otherwise noisy stomachs pleasantly subdued and receptive to patting.
Over half a century ago, the Rafain family established their first churrascaria near the scenic Iguassu Falls in southern Brazil. But the flavors they grilled up soon became too big for one country, leading the Rafains to eventually pack up their culinary traditions in bubble wrap to transport to the United States. One of the location's of Rafain's Brazilian Steakhouse might've changed, but the restaurant's cooking methods haven't—sixteen different varieties of meat are still sizzled to perfection over an open charcoal pit, dusted with carefully concocted spice blends, and served tableside on sword-like skewers. Carving-servers offer meaty meals to order, slicing selections such as bacon-wrapped filet mignon and lamb.