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.
At Vila Brazil, servers present and slice several types of meat on towering skewers. Beef, chicken, pork, lamb on Fridays and Saturdays, and hand-cut steaks all make an appearance at dinnertime after a stint on the open grill where they are typically seasoned with just a sprinkling of sea salt to enhance their natural flavors. A few exceptions––the restaurant's signature picanha, a flavorful cut of the sirloin, may be enhanced with garlic, while pork loin arrives covered in melted parmesan cheese.
To counterbalance the meaty main courses, guests can peruse the salad bar, where 25 Brazilian sides await tasting. To add a sweet touch to the meal, servers also bring skewered whole pineapples tableside, where they slice off syrupy slivers to reveal the juicy ham inside.
Many meals at Vineyard Steakhouse & Skybar have been more than a month in the making. Specializing in USDA Prime steaks, the restaurant ages its cuts—from cowboy ribeyes to filets—for at least 35 days. Even when guests aren't having steak, they can be sure the cooking process was a meticulous one. The pork chops, for instance, have been double smoked, then covered in a bourbon-maple glaze; the fish of the day was carefully chosen by the chefs; and even the shrimp cocktail features wild-caught shrimp instead of ones raised in shrimp boarding schools.
The dining space itself speaks to this attention to detail. Beneath wrought-iron chandeliers, dark woods contrast white tablecloths, while wall sconces join stonework in creating a castle-like vibe. Upstairs, meanwhile, the Skybar and its open-air balcony overlook Grapevine Lake. To complement the view, bartenders pour classic cocktails and uncork more than 200 choices detailed on the wine list.
Bounce atop a custom-made mattress swathed in plush bedding, surf the Internet with complimentary WiFi, or swivel around behind an executive desk in one of Gaylord Texan's luxurious executive suites. The resort also hosts a wide range of amenities, including a 25,000-square-foot spa, both a 20-meter indoor lap pool and an outdoor swimming pool, plus six restaurants and seven lounges. Plan a summer stay and explore the SummerFest Wonderland Adventure, which features exhibits, performances, and games inspired by the Lewis Carroll classic, as well as the perfect spot to view Grapevine's Summer Blast fireworks series on Fridays and July 4.
Hints of French and Italian cuisine mingle with Texas culinary traditions at Dino’s Steak and Claw House, where chefs deconstruct classic surf and turf inside a vintage bank building. In the kitchen, they slice fresh garlic and heirloom tomatoes between trips to the grill, which sizzles with 8-ounce beef fillets and 20-ounce porterhouses. Lobster can be ordered with a crabmeat crust or a puffy jacket of ravioli and a pistachio-froth scarf. Meals unfold atop white linen tablecloths dotted with fresh floral arrangements, and chandeliers illuminate the dining room with a glow as warm and inviting as a welcome mat made of jalapeños. Work by local artists accents the entire scene, and grand-piano ticklings turn up the classiness to a glass-shattering 11. A black-marble bar adds an extra layer of luxury, which extends to a patio made for al fresco dining.