In Carioca Grill's open kitchen, skewers of sirloin, sausage, and short ribs roast in the fiery churrasco. Steam rises from a nearby buffet, forming stratus clouds above hot dishes including fried yucca and shrimp stew. At the back of the dining area, a cashier weighs fare by the pound after taking off its shoes. Though the restaurant has a minimalist, casual vibe, its food brims with complex flavors and tropical ingredients prevalent in Brazilian cooking.
Seen from afar, the food crossing the counter at New York Pão de Queijo might convince you that the bright, tiny storefront is a typical burger-and-shake shack. It's the details that tell you something else is going on—namely, Brazil's wildly creative, colorful take on the American burger and its accessories.
More than 10 beef, veggie, and turkey patties come gussied up with a kitchen sink's worth of fixings, including corn, potato sticks, sausage, house-made Brazilian cheese, banana, and pineapple. Smoothies attempt to balance out the towering feats of indulgence with nutrient-dense combos of papaya, passion fruit, peach, açai, and oats. The kitchen's commitment to snackery is also evident in the signature pão de queijo, a yuca-based bread puff filled with deliquescent cheese. Among other treats, The Daily Meal has praised its traditional bauru ham sandwich and its "great quick snacks" that can easily be downed while playing a typical soccer match.
Vintage bicycle-themed artwork and patches of exposed brick add a certain cozy charm to Zebú Grill’s dining room, where the chefs serve everything from housemade Brazilian sausage to flan. Tropical ingredients accent most of the food and drinks—shrimp braises in coconut milk, wild salmon wears a coat of açaí sauce, and caipirinha cocktails made from Leblon cachaça muddle fresh lime and sugar.
Two of the eatery’s signature dishes include a churrasco platter with steak, chicken, sausage, rice, and beans, and Brazil’s national dish, feijoada: a black-bean stew with sausage, pork, and beef. For less-meaty dishes, the chefs also hollow out acorn squash, carve a hungry face into its surface, and fill it with seasonal veggies.
During New York's golden age, when big-band music filled the streets and Tommy Dorsey and Count Basie reigned supreme in regal zoot suits, Ellsworth Statler held court at the Hotel Pennsylvania. Known as much for its delicious food as it was for its swanky shows, the hotel became the standard of swingin' cool by which all others were measured. Today, the same spirit that propelled Ellsworth Statler to greatness inhabits his namesake: the Statler Grill. Using classic midcentury charm and more than four decades of experience in the restaurant business, the owners of Statler Grill reanimate the New York of decades past, time-warping diners as they sit at tables cloaked in white linens amid muted lighting. Artwork festoons the walls, adding warm hues and a jubilant air while frosted glass and earth-toned walls segment the dining room for more romantic dining and more covert fantasy baseball meetings. An adjoining bar serves up a similar sophistication, with a menu of light fare appropriate for an after-work snack, or after a game, being located across the street from Madison Square Garden.
For dinner, the kitchen lines classic new york prime sirloins and porterhouses with the marks of the char grill. Seafood arrives fresh daily to offer the best flavors of the deep blue, including Prince Edward Island mussels, Long Island clams, and fried calamari. The chefs' traditional and inventive American fare complements every meal of the day, from eggs benedict for brunch to filet mignon for supper and Maryland crab cakes for late night sleep eating. All of this fancy fare doesn't get in the way of friendly service, though; the restaurant's friendly waitstaff and knowledgable bartenders earned glowing praise from the foodies at Midtown Lunch.
Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.
At its simplest, a cheesesteak only requires three ingredients: steak, cheese, and bread. But the grill masters at Philly Cheesesteak House aren't interested in supplying just the basics. Nineteen toppings, from cooked onions and sweet peppers to Cheez Whiz, can flavor the 6- and 10-inch subs.
The sandwiches are part of the House's all-day lunch menu, whose cheesesteak alternatives include veggie burgers and chicken fingers paired with honey mustard. The breakfast menu's omelets are also available from open to close, and an extensive dinner menu ends each day with entrees such as pasta platters and seafood paella for two.