The layout of Rio Rodizio is telling: with a candlelit dining area in one section and a long bar lined with flat screens in another, it's as much a place to take a date for a romantic meal as it is a spot to grab a drink after work. In the dining room, gaucho chefs carve cuts of lamb, beef, and pork right at the table, forcing diners to clear plate space next to seared fish, homemade pastas, and sushi rolls drizzled in flavorful sauce. Like a home that's been decorated by robbing a furniture store in the dark, the cocktail menu is a fusion of tastes, its Asian and Brazilian proclivities represented by sangrias, tropical juices, and sake.
Operated by veteran restaurateur Peter Sideris (who has worked at New York's Smith & Wollensky), Hamilton & Ward Steakhouse serves meticulously prepared cuisine with world-class Kobe beef, prime beef that been dry-aged for a minimum of 28 days, and high-quality seafoods. Hamilton & Ward's dinner menu is loaded with several scrumptious cuts, from its signature 48-ounce porterhouse for two ($79) to the 32-ounce Flintstone ($54), a bone-in rib eye that'll stimulate Stone Age–era taste buds and tip over most foot-powered cars. Disguised bears, meanwhile, can hunch into their trench coats and break into a few fresh Maine lobsters (market price) or savor the restaurant's grilled Atlantic salmon ($25). Keep first-date conversations lubricated with any of the 400 wines in Hamilton & Ward's exquisite Mediterranean wine cellar, or guarantee a second with a glamorous glass of Louis XIII Black Pearl cognac, the only liquor to have been elected president of a Micronesian island.
Diners recline on the aged-black-leather chairs at Christie's Steakhouse, sipping martinis as they watch as they watch international travelers drift in and out of the Crowne Plaza hotel. Servers emerge from the kitchen, nimbly juggling plates of Black Angus steaks, fresh seafood dishes, and artisanal pizzas. They set plates down on linen-clad tabletops, their faces illuminated in the glow of soft hanging lights and five glimmering widescreen TVs.
Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.
Strip steak, prime rib, or filet mignon--the chefs at A&W Steakhouse have yet to meet a cut of beef they don't like. Wet-aged for 14 days, the pepper-crusted black Angus prime rib oozes flavor, and the pan-roasted filet mignon finds a worthy partner in white truffle fries. Then there's the sauces to choose from: bourdalaise, brandy pepper-cream, or cabernet reduction. Even the beef-averse can delight in such dishes as the herb dijon chicken roasted in a fresh blend of spices, pan-seared Ahi tuna served over black fried rice, and the double-cut pork chop atop a bleu cheese mash with apple relish.
Cuisine Type: Continental cuisine, steaks, seafood, pasta
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Asian Calmari
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
In your own words, how would you describe your menu?
Steaks, seafood, pasta, chicken, wood-fired brick-oven pizza
Do you adhere to any sustainable or eco-friendly practices?
We use a local butcher who has been in the same town for 100 years. The chef goes to Fulton Fish market in NYC and picks his seafood. We use all-organic veggies. Fresh, fresh, fresh is what we do.
Is there anything else you want to add that we didn't cover?
We do any type of parties.