The broilers at Harry's Steakhouse sear perfectly straight lines into all of the eatery's daily, fresh chops, prepped by the in-house butcher. And before these steaks are aged and prepared, they're chosen from cattle that have been fed with corn their whole lives, as opposed to those with a habit of binging on fast food during their teenage years. Specialty steaks include the crowd favorite, 22 ounce bone-in Ribeye. Steaks can also be finished with sautéed mushrooms or onions or a skewer of grilled shrimp.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
The flames dance atop the hibachi grill, reaching higher than the chef’s head. It is an impressive sight, to say the least, and one guests get to experience up close as chefs chop and flip chicken, steak, and shrimp right at the table. The hibachi master's creative efforts are rivaled only by the eatery’s sushi chefs, who tuck tuna, chili tobiko, and radish sprouts inside rolls shaped like caterpillars, turtles, and DNA strands.
Servers constantly scan Brasa Grill’s dining room for empty plates, approaching tables with skewers of chicken, lamb, or beef and carving tender pieces tableside. The selection includes 16 different types of savory, grilled meats and a salad bar with more than 40 side dishes, garnering Brasa Grill Cleveland Scene magazine’s award for Best All You Can Eat for Gourmets. The constant parade of hearty fare only relents when diners flip their color-coded token to red, allowing them to sit for a while and stretch their fourth stomachs. Alternatively, the menu also features a small selection of sushi for a lighter version of a high-protein meal.
A painted mural dominates one wall of Brasa Grill’s dining room and depicts a group of Brazilian gauchos as they sear rotisserie meats over open flames, a practice which would later inspire Brazilian-style, churrascaria eateries. The rest of the room embraces a more urban ambiance with its soft lighting, crisp white tablecloths, and stoplight chandeliers.
NFL coach Don Shula, the legendary founder of Shula's, doesn't work with inferior cuts of meat. His restaurants serve Shula-Cut steaks—center cuts of Premium Black Angus beef—that meet rigorous quality specifications. To ensure his restaurants get the best beef on the market, Shula's partners with farms that raise only purebred Angus cattle. The result is an especially juicy and flavorful steak with the uncanny ability to keep a table totally silent as long as there's any steak left.
Shula-Cut filet mignon, New York strips, and cowboy steaks anchor the menu at Shula's 2 Steak & Sports, a more casual eatery adorned with NFL memorabilia, big-screen TVs, and a river-rock fireplace. The chefs also put equal care into their lighter fare, which includes fresh salads, hearty sandwiches, and a slew of burgers freshly ground from Premium Black Angus short rib and brisket.
The first few floors at Tomo Sushi and Hibachi Restaurant and Lounge hold more than 100 tables, and 10 of these are stages. Seated around one of them, you can take in the performance of a master hibachi chef, who speedily dices vegetables and tosses morsels of meat high into the air to give them one last hope of flight before searing them in leaping flames. Feasts of handrolled maki, udon noodles, and crunchy tempura round out the hibachi meals.
Leave behind the crimson walls and stark black decor of the dining area to find a whole other world on the upper levels. Here, a vibrant night club pulsates with dazzling lights, which illuminate craft cocktails and, in the hookah lounge, fragrant vapor.