Brazilian Steak House | Award-Winning Churrasco | Hot-Food Buffet | Caipirinha Cocktails | Fixed-Price Menu
How it Works: During this all-you-can-eat fine-dining experience, customers are first seated at tables bedecked with white linens. Then, a server parades out a selection of 16 churrascaria meats, carving off a portion of skewered beef, lamb, pork, or chicken. A two-sided, colored coaster—green for "keep it coming," red for "I'm stuffed"—lets the staff know if you'd like seconds or thirds. Diners can also help themselves to the buffet of salad fixings and side dishes.
Inside Tip: Vegetarians can skip out on the meat and pay a reduced price for the salad and sides buffets. The extensive salad bar is filled with traditional choices as well as tabbouleh and pickled shiitake, and the hot side dishes include a "mashed potato so smooth it could pass for crème fraîche," according to OC Weekly.
Caipirinha: a Brazilian cocktail made with the sugarcane-based spirit cachaça and lime juice
If You Can’t Make It, Try This: Amazon Churrascaria BBQ Buffet (1445 S. Lemon Street, Fullerton), more casual—but no less authentic—spot for Brazilian cuisine according to the Los Angeles Times.
Skewered cuts of sirloin, brazilian sausage, and pork ribs rotate slowly over a sweltering grill, their savory juices producing a rhythmic hiss as each drop hits the metal. This is churrasco, Xodó Grill's specialty. Once the traditional Brazilian barbecue has roasted to a tender finish, the staff slices off juicy morsels for customers to pair with 12 types of salads and a slate of hot dishes from the colorful buffet. Heaping plates of fried yucca, picanha, and cheese bread await the scales, which customers use to pay by the pound and Lady Justice uses to smuggle extra cuts of steak.
Brazilian churrascarias—a kind of Portuguese barbeque joint—have their roots in traditional celebrations of a successful harvest. At modern churrascarias, waiters walk around with skewers or roasted meat, cutting off all-you-can-eat portions of steak, pork, and chicken directly onto your plate. Diners interested in rounding out a years' worth of protein can find endless accompaniments at the salad bar and buffet of Brazilian hot dishes or try traditional drinks such as caipirinha or guarana, a Brazilian soda.
Although Gulliver’s Restaurant’s name comes from the writing of Jonathan Swift, its menu draws inspiration from inns and pubs throughout the England countryside. Gayot praised the eatery’s commitment to hearty comfort food, claiming that “the steaks are thick and juicy, and the Yorkshire pudding adds just the right authentic Olde English touch.” This British influence appears throughout the menu, from the fish ‘n’ chips to the sweet english trifle. Prime rib slow roasts inside a specially designed oven, and cuts of prime steak age in-house, leaving ample time for the chefs to forge a variety of new American cuisine, which demonstrates a similar commitment to satisfying, homestyle flavors. In addition to baby-back ribs and crab cakes with honey mustard, the menu also includes decadent options such as Maine lobster tails in molten gold.
Even the Zagat-rated eatery’s ambiance manages to evoke the feel of a roadside cottage. Lit by a row of electric chandeliers, the main dining room’s wood-paneled walls feature an astonishingly vast collection of framed pictures, mounted tankards, decorative plates, long-stemmed pipes, and prints by illustrators of Gulliver’s Travels. The lobby area’s fireplace contributes to this cozy ambiance, although patio seating is also available for alfresco dining.
Named after a French WWI airplane, Nieuport 17 pays homage to aviation, displaying a dense collection of flight-themed artifacts and artwork amid dark-wood panels, low lighting, and crackling fireplaces. The food, however, is just as impressive as the decor. The restaurant's tuna tartare was one of OC Weekly's 100 favorite dishes of 2013, and CBS2 named the lemon sour-cream pie one of its best summer desserts. And those are just a few of the dishes that come out of Nieuport 17's kitchen, headed by executive chef Cody Storts.
A Culinary Calling
In 2013, OC Metro magazine named Storts one of the best chefs in Orange County. The graduate of LA's Le Cordon Bleu began his journey in the front of the house, though. It was only after bartending and managing at various area restaurants that he realized the kitchen was his calling.
A self-proclaimed "kitchen ninja," Storts relishes the challenge of unusual ingredients and unexpected pairings. This approach helped him craft the menus at a number of celebrated eateries. After appearing in several guest-chef events at Nieuport 17, he eventually took the helm.
Here, he holds weekly tasting events, testing ingredients and recipes before adding them to the menu. At his side are the self-titled Culinary Militia, Storts' trusted band of chefs, pastry makers, and mixologists.
Ceiling lights cast a red glow on Skosh Monahan’s brick walls, as 12 HDTVs broadcast in-the-moment sports and bartenders sling more than 35 types of Irish whiskey. In the kitchen, flames kiss juicy steaks and fish fillets to the pinnacle of succulence, before the proteins luxuriate beneath blankets of orange-ginger sauce or garlic-herb butter. Irish staples of lamb stew, shepherd's pie, and fish 'n' chips also materialize behind the same kitchen door and pair palatably with wines, cocktails, or frosty brews from the full bar. If diners carouse at Skosh Monahan’s on the right night, they may catch weekly events such as karaoke, live music, and episodes of Cheers broadcast in their original Gaelic.