After a trip to South America, restaurateur Sam Silvio was smitten with the desire to open his own churrascaria and began drawing up plans to that end with fellow restaurateur and brother Nick Silvio. Em Chamas sprang from this endeavor and now stands ready to dazzle diners with a continuous procession of meats grilled and skewered gaucho style. For a churrascaria experience at home, the restaurant packs and ships many of its authentic meats to doorsteps throughout the country. Family grill masters can dress up backyard barbecues with the gourmet flavors of Certified Angus Beef Pichana steaks and signature Brazilian linguica, while family sword masters can play passadore with something other than a prized teddy bear, for a change.
At the restaurant, two-course excursions begin with a trip to the gourmet buffet bar, where visitors sift through more than 30 culinary presentations including Brazilian and American fare, seafood dishes, and salads. Once guests flip their table's coin to the "bring it" side, passadores begin dancing out with various cuts of wood-fired meat?including top sirloin stuffed with provolone, bacon-wrapped chicken, Brazilian pork sausage, and caramelized pit ham?which they hand carve according to each eater's specified knife angle. To indicate satiation, diners simply flip the coin over or rip their napkin into the shape of a stop sign.
Tucked inside the lobby of the Overland Park Marriott Hotel, Nikko Japanese Steakhouse's chefs gracefully twirl their gleaming steel utensils and flip vegetables through the air while cooking filet mignon, teriyaki salmon, and scallops at each tabletop griddle. Traditional teppanyaki cooking is the foundation of the menu, which features seared morsels of steak and fresh seafood cooked before your very eyes instead of inside a magician's hat. Away from the sizzling action, the sleek sushi bar houses deft chefs slicing fresh sashimi and rolling ingredients into flavorful combinations, such as the spider roll's soft-shell crab, smelt roe, and avocado. Behind a second bar, the servers replace sushi with shakers of freshly squeezed fruit-juice cocktails and hot and cold pours of sake. Nikko Japanese Steakhouse also recently completed a renovation.
Featuring charming, saloon-style décor doused in lustrous wood furnishings and accented with Western touches such as raucous brawls accompanied by frenetic piano music, Dan’s Longbranch Steakhouse lures patrons into its indoor dining area and spacious outdoor patio with friendly service and plenty of horse parking. The menu is stocked with tantalizing offerings that can be enjoyed after a long day at work or as a pit stop on the Oregon Trail. Starter bites like onion straws ($6.99) and frickles (fried pickles, $6.99) tame the taste buds before lassoing them with Dan's celebrated steaks. The richly marbled 10-ounce rib eye ($15.99), tender 10-ounce filet mignon ($24.99), 12-ounce Kansas City strip steak ($21.99), and more are all grain fed, aged, cut thick, and served with toast and a famous monster twice-baked potato or side. If you prefer slightly less red meat (which in the Old West was considered being a vegetarian), sandwiches such as the Cowboy Philly Steak ($8.99) and Walt’s Pork Tenderloin ($7.99), or burgers like the super-hot Smokin' Gun Burger with pepperjack and jalapeños ($7.99), make tasty, hand-grabbable selections. While waiting for their meat 'n' eat, diners can shoot some pool while fantasizing about traveling the West as a laconic pool shark accompanied by a cartoon-shark sidekick who plays drums.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
As the doors to Gaslight Grill's back room swing open, the sounds of Dixeland jazz and the aromas of sizzling Angus steaks waltz forward together to greet guests. Lynn Zimmer and the Jazz Band play rollicking tunes from the 30s and 40s on Wednesday?Sunday nights as diners tap their fingers across the surfaces of menus filled with hand-cut steaks, pistachio-crusted salmon, and jumbo prawns drizzled in beurre blanc. More than 200 wines complement meats from land and sea, and a nimble barkeep dishes out mixed drinks and jetpack fuel for the ride home. It might be difficult to say goodbye, however, to a stately dining room lined with plush booths and illuminated by twin chandeliers.
801 Chophouse establishes itself as a special-occasion restaurant, where every table might well hold a ring in a hidden box or a couple celebrating an anniversary. There are the white tablecloths popping against dark leather booths, the racks of wine tended by a certified sommelier, and, of course, the chops and steaks, all USDA Prime. On the other hand, it's quite conceivable that someone might gladly eat at 801 Chophouse every week and for any occasion—the menu, drink selection, and Wine Spectator-awarded wine list could accommodate months of exploration, and an ever-changing "fresh sheet" overflows with the jet-fresh seafood selections of the day.
On any given night, the wait staff moves across wooden floors beneath high ceilings and 1920s-inspired decor, trays loaded with nine creative potato preparations, filet mignon, and dry-aged pork chops. Meanwhile, the cattle of a pastoral mural gaze out over the dining room's cherry-wood finishes, waiting patiently to graze on uneaten garnishes.