Friendly servers weave through Beef & Bottle's dimly lit, unpretentiously sophisticated dining rooms, delivering instantaneous grins in the form of savory steaks and freshly caught seafood. Meat mavens will need to request extra napkins for happy-tear blotting when they see Beef & Bottle's menu for the first time, which is topped by prime proteins including filet mignon ($26–$32), special-cut sirloin ($19), and New York strip ($27), each cooked to order. If you're hankering for seafaring grub, start with a piquant appetizer such as the wine-sautéed shrimp scampi ($9), fresh from performing “Come Sail Away” on Crustacean Idol. For dinner, let the sweet bourbon salmon ($25) melt in your mouth or the lobster-infused fettuccine alfredo ($22) practice its curvy penmanship on your tongue. Decadent desserts include blueberry-topped New York–style cheesecake ($5) and deep-dish apple pie ($5); the latter is served with a generous scoop of cinnamon ice cream and a complimentary side of instant friends.
Steaming skewers of eclectic meats, from bacon-wrapped chicken to house-special rump steak, yield protein-laden rodizio dinners in the softly lit interior of Brazz Carvery and Steakhouse. Waiters ferry the sizzling slabs of meat to each table in the red-walled dining room, carving savory slices directly onto diners’ plates. An all-you-can-eat buffet of salad items and well-sauced hot dishes awaits patrons’ spoons and precocious babies’ paintbrushes beneath an arched canopy of exposed wood beams.
A well-rounded meal at Amor de Brazil Steakhouse will include picanha and caipirinha. The first is rotisserie-grilled top sirloin, skewered and carved at your table. The second is Brazil's national cocktail: crushed ice, lime, sugar, and sugar-cane rum. The servers at the restaurant—known as "gauchos," or ranchers—will happily teach newcomers how to pronounce these signature items, as well as the rest of the meats that they slow-cook in traditional churrasco style.
There's linguica, or cured pork sausage, lightly seasoned; cordeiro, or lamb, flavored by a mint marinade; and filet mignon, which, like the best camp care-packages, can arrive wrapped in bacon. Chicken, pork ribs, and rib eyes also make an appearance on the rodizio menu, and side dishes at the salad bar range from imported cheeses to roasted red peppers. Just feasting on the food is an experience in itself, with gauchos reporting to your table whenever you'd like to replenish your plate. But Creative Loafing Charlotte attests that the ambiance is also a draw—the room "positively oozes a fun spirit" and hosts Brazilian dancers in elaborate headdresses on certain weekends.
A 400-degree volcanic stone sprinkled with Himalayan salt serves as the main cooking tool for Hot Stone Grill?s meat. Each cut of protein?including filet mignon and racks of lamb?is first seasoned with a secret blend of spices before cooked atop the searing hot stone.
Executive Chef Ben Caylor was earning a living as an electrician until a friend dared him to audition for the Fox show Hell?s Kitchen. The moment he was selected as a contestant on the show, his life changed. Caylor worked closely with Gordon Ramsay during the season and has since earned a formal culinary degree that matches his advanced skills in the kitchen.
T-Bones On the Lake not only provides diners with waterfront views, it goes one step further. The restaurant's ample deck actually juts out over the water, creating a laid-back spot to enjoy sweeping views of Lake Wylie. Visitors can even park at one of the eatery's 38 available slips before grabbing?a seat at one of T-Bones'?umbrella-shaded tables.
Casual American Cooking
True to its name, the restaurant's menu features a hearty 16-ounce T-bone steak. However, the chefs also offer guests classic comfort foods, including baby back ribs, flash-fried pickle chips, beer-battered fish and chips, and soft tacos loaded with grilled Pacific cod.
Filled with wrought-iron railings, murals, and a stone fountain, Steak Street's decor exudes southern charm. One seating area evokes the spirit of New Orleans' French Quarter, whereas another section calls to mind the streets of Charleston.
A Trio of Culinary Concepts
Bar and Bistro
In addition to the main dining area, Steak Street includes separate bar and bistro sections. With a vintage fielder's glove and baseball bats hanging on the walls, the lounge-like bar channels Cooperstown, New York while guests sip from the southern beers on tap, including several from North Carolina breweries. The bistro features a private patio sheathed by wisteria vines and a retractable enclosure that offers indoor or outdoor seating depending on the weather and number of meteorites expected.