Saddle Ranch Chop House allows diners to put together a feast from a menu loaded with steaks and salads, then rock and ride with the restaurant's "rock meets Western" theme. Chow on a sizzling steak, such as the charbroiled, marble-cut rib eye ($24.99), or chomp into the pineapple teriyaki burger, served with a wasabi cream sauce ($11.99). To wash down a full order of barbecue baby back ribs ($21.99), take part in the Texas Tea Party, a stiff concoction of vodka, gin, rum, tequila, sweet-and-sour mix, and Coke. Saddle Ranch Chop House's seasoned chefs also cook breakfast and brunchy grub, such as cinnamon swirl Texas toast ($9.99) and buttermilk pancakes topped with fresh fruit ($8.99), until 3 p.m.
Short of the sink, Bella Vista Brazilian Pizza's chefs pile almost every ingredient in the kitchen—from meats and cheeses to fresh fruit and chocolate—onto thin-crust disks to create 30 different styles of gourmet pizza. Waiters then meander through the dining room in the tradition of Brazilian-rodizio-style meals, serving guests as much pizza as they can stomach or fit in their cheeks for later. Slices come slathered in specialty Brazilian-style sauces and topped with brazilian sausages, and catupiry—brazilian cream cheese—as well as in other non-traditional toppings such as cinnamon, hearts of palm, beef strogonoff, and vegetarian cheese. In addition to its savory pizza staples, Bella Vista also churns out dessert pizzas and four pasta dishes.
Open seven days a week and stationed in the Brazilian Mall, Bella Vista enshrouds guests in the light emitted by a tinted-window ceiling and decorative wicker-basket light fixtures. Energetic music fills the space as diners sup on slices and sip their own BYOB beverages.
The meat connoisseurs at Libra Brazilian Steakhouse know showmanship is one of the primary draws of churrascaria-style dining. In this spirit, the chefs cook succulent hunks of meat on giant skewers over an open flame. And once it’s ready, their servers distribute the tender, freshly flamed meat throughout the dining area, pausing tableside to carve off slices directly onto plates.
Presentation aside, Libra Brazilian Steakhouse backs up its bravado with quality meats. The chefs use only 100% Black Angus beef and refuse to accept any meat containing hormones or antibiotics. Additionally, the culinary artists cook more than 30 hot, made-from-scratch sides as well as housemade desserts. And to top it off, the steak-house staff curates and recommends numerous international wines.
In keeping with the 300-year-old Brazilian tradition of slowly roasting skewered meats over an open flame, Picanha Churrascaria overwhelms diners' appetites with never-ending servings of 15 different proteins. Throughout each meal, servers approach tables with long, sword-like skewers of top sirloin, garlic chicken, and leg of lamb, then slice freshly grilled portions directly onto plates until guests signal them to stop. Between platefuls, diners can visit the restaurant's buffet, which features more than 40 salad fixings, a spread of traditional Brazilian side dishes, and cutthroat guards that see to it that no one scoops with their hands.
Channeling the rough-and-tumble west in its ambiance and rustic decor, Winchesters Grill & Saloon pays homage to its state's history with plentiful pictures of the Duke, cowboy memorabilia hanging from the walls, and a mélange of seafood and steak entrees. The menu resembles the geographic diversity of California, with fresh seafood entrees mingling with thick, rare steaks and juicy hamburgers. Winchesters owns up to its title as well, pouring more than 40 ales and beers on draft from Magic Hat to Moose Drool, and they serve any mixed drink under the sun on their year-round, heated outdoor patio.
For almost a quarter of a century, the staff of Spinnaker Steak and Seafood has crafted an extensive menu of exquisite American fare. Bayside cioppino unifies feuding families of shrimp, crab, fish, clams, and mussels in an herb-infused tomato broth ($24.95), and flavorful crab cakes ($13.95) sizzle to perfection in peanut oil. Diners who opt for the opulent quarter-pound petite filet mignon ($17.95) can crown the tender cut with blue cheese, sautéed mushrooms, or sautéed onions ($1.50), and mesquite-grilled snapper, mahi-mahi, and alaskan halibut let visitors taste smoky flavors without licking a campfire. Spinnaker's bartenders mix a variety of margaritas ($8.95+) and martinis ($8.95+), along with adult coffee and hot chocolate drinks such as the Toasted Pelican, a dreamy blend of Drambuie, Frangelico, and coffee dolloped with whipped cream ($6.95).