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 on skewers, which are seasoned and grilled to perfection in the main dining room. The restaurant also features seafood selections, grilled pineapple, and unlimited appetizers and trips to an award-winning salad bar with more than 40 items. Gauchos—also known as Brazilian cowboys—parade about the restaurant and arrive table side to carve endless slices of meat.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Most anything tastes good when tossed onto a pizza, but for Palio's Pizza Cafe, that's not an excuse to work with subpar ingredients. The chefs make all their dough from scratch and layer pies with all-natural sauces, 100% real cheese, and produce fresh from local farms. They use these elements to build pizzas as varied as they are delicious. There's The Scorcher with spicy sauce and fresh jalape?os; the Hawaiian Sunrise with pineapple and sun-dried cranberries; and the Nutty Chicken with spinach and roasted cashews. Just like at a dream DMV, though, pizza's not all that's on the menu. The menu also abounds with pasta entrees and sandwiches paired with kettle-baked chips.
Spanning more than 8,000 square feet, The Cellar Restaurant & Bar has ample space to fit several dining experiences under one roof. Submerged in the glow of purple backlights and flat-screen TVs, the 40-foot fully stocked bar stretches across one wall and invites patrons to kick back with a beer or specialty drink while socializing with the lively crowd. In the dining room, a more low-key evening rides in on the heels of lunch and dinner menus full of half-pound burgers, flat iron steaks, and pulled pork sandwiches. Just outside, the canal-facing patio offers shots of fresh air, music, and ample seating amid trees and strings of light bulbs after dark. Many evenings also offer a number of special events, such as Beat the Teach pub trivia. The Cellar also delivers its classic American food to local homes and businesses.
The chefs at Michael’s Italian Kitchen start meals the same way their old-world Italian predecessors did: with fresh ingredients. They transform the raw materials into a menu of subs, pastas, lasagna (served with house-made garlic rolls), and other classic Italian dishes—mostly with centerpieces of veal, chicken, and seafood. Artichokes, chicken, garlic, basil, and ricotta decorate Mike’s carciofi pizza, one of the specialty Neapolitan-style pizzas. And out on the garden patio, freshness comes in the form of flowers and plants blooming around wrought-iron chairs and cozy tables.
Pungent aromas fill the air at Java Me Up, where customers filter in for the specialty coffee drinks and gourmet sandwiches. The s’mores latte and white chocolate mocha are just two of 40 flavors available for fans of sweet caffeinated sips, while gourmet drip coffees showcase the rich profiles of beans gathered anywhere from Hawaii, to Ethiopia, to Juan Valdez's pantry. Meanwhile, croissants make a soft and buttery base for hickory smoked turkey sandwiches, and snacks such as biscotti, warm brownies, and organic salads round out the menu of fresh and light café fare.