Modeled after old-fashioned, gaucho-style spit-roasts, Pampas Brazilian Grille sates hungers with premium flame-spun meats, seafood, and veggies. At each table, Pampas's gauchos carve helpings of barbecued pork, Brazilian sausage, brontosaur femur, and other proteins for partakers of the meat rodizio. The servers add fresh seafood of the day for the surf and turf rodizio, or avoid animal products altogether in the veggie version. The large, open dining room has a soft-lit ambiance that proves ideal for all manner of social mealtime rendezvous or dinner dates with imaginary friends. Pampas also lords over a deep vault of wines wrangled from around the globe, ready to grace glasses with flavorful pours and appealing hues.
From its 1978 opening in New York City, Via Brasil Steakhouse has withstood the test of time and critics to bring the churrascaria tradition to diners on both ends of the country. At the stately Las Vegas restaurant, South American traditions come through not only in the more than 18 meats that grace tables but also in the way each one is prepared and served. The special churrascaria cooking traces its origins to southern Brazil's gauchos, who wound down their long days of herding cattle on the Pampas by roasting cuts of beef over crackling fire pits and writing up formal business proposals for opening steak houses in America. Today, chefs continue that tradition by roasting slabs of meat on rotisserie grills, then slicing each one tableside in order to give diners the exact cuts and temperatures they desire.
Inside the restaurant, an opulent surrounding of marble columns and countertops, floral centerpieces, and huge, sunny windows complement smartly dressed servers as they tote skewers to tables and carve off tender morsels of top sirloin, leg of lamb, and salmon. Selections from 16 side dishes garnish each savory cut of meat with exotic ingredients such as hearts of palm and yucca fries, and a salad bar urges diners to help themselves to more than 30 unique recipes. To complement the feasts, an ample wine cellar and a resident sommelier help diners bring out the rich flavors of each dish with expert advice on the dozens of bottles from around the world.
Growing up in Evanston, Illinois, Kerry Simon wanted nothing more than to be a musician. To fund his dream, he worked in the kitchen of a chain pizzeria when he fell in love with another art form: food. After cooking around the country and countless media appearances that include InStyle, Rolling Stone, Vanity Fair, as well as stints on Hell's Kitchen and Iron Chef America, where he beat Iron Chef Cat Cora, he's made his home in Vegas where he helms the kitchen of KGB: Kerry’s Gourmet Burgers and is sometimes called the "Rock 'n' Roll Chef". KGB: Kerry's Gourmet Burgers is located inside of Harrah's Las Vegas.
At KGB he puts a gourmet chef's spin on a diner-counter classic. Besides all-natural beef iterations topped with smoked gouda or roasted jalapeños, his culinary staff delights diners with other options that build on the usual beef or patties between the buns, including sides such as "Iron Chef" sliders, tater tots, cotton candy, and Cap'n Crunch milkshakes. His gourmet and colorfully topped burgers are served in a modern yet sultry restaurant lined in exposed brick and warm colors, decorated with Russian propaganda posters from the 1960s. KGB also offers diners a full-service bar.