In the tradition of Brazilian churrascaria, the servers at Villa's Grill present guests with as much seasoned meat as their plates and appetites can hold. Nine different cuts of meat include everything from sausage and parmesan pork to bacon-wrapped chicken and picanha, a rump cut of beef popular in Brazil?where the owner is from. Though eating unlimited meat is a task in and of itself, you'll want to save room for the extensive selection of sides like spit-roasted pineapple and desserts like caramel cheesecake. The Arlington location also welcomes tenor Javier Aguilar to perform his touching strains during the restaurant's romance-themed third Fridays when diners can be seen looking deep into one another's eyes as they steal the last piece of bacon-wrapped chicken on the table.
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.
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.
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.
Bob’s has all the essentials most people think of when they hear "steak house": prime cuts of meat, fine wines, and an elegant atmosphere. The menu follows an expected, but mouth-watering script, progressing from jumbo shrimp cocktails, to wedge salads with bleu cheese, to rib eyes, porterhouses, and New York strips. Of course, there are also bone-in veal chops, cold water lobster tails, and full racks of lamb, along with all the classic chop house add-ons like creamed spinach and fresh asparagus. Some may call it cliché, but it's that sort of consistency that has earned the steakhouse a spot on Gayot’s 2012 list of the Top 10 Steakhouses in the U.S., along with a host of other awards, and countless bags of fan mail from area chickens.
Shellfish and butter-brushed steaks served in an elegant atmosphere permeated by live jazz.
While You’re Waiting
Steak oscar: steak topped with crab, asparagus, and hollandaise or béarnaise sauce.
Steak au poivre: steak seared in a crust of cracked peppercorns, leaving it rare to medium-rare inside.