Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
There's a low-key vibe to Smith Brothers Steak & Chophouse—its simple wood tables are surrounded by vintage liquor ads and a shiny granite bar that reflects the flat-screen TVs behind it. But the team here takes steak seriously. Each signature cut is made with certified Black Angus beef, including a 16-ounce flat-iron sizzler with mushrooms and their signature 6-ounce filet with caramelized onions. Aside from steak, you can also try the shrimp scampi, chicken francese, or center-cut pork chops. Live musicians play on Friday and Saturday nights, as well as whenever it's not Sunday, Monday, Tuesday, Wednesday, or Thursday.
The gaucho chefs at Greengrill Rodizio carve succulent portions of charcoal-roasted meats tableside as buffet tenders watch over up to 60 hot and cold dishes. Meat-bearing waiters cruise on a continuous circuit of the dining room to dole out unlimited slices of proteins, such as beef tenderloin, lamb, and suckling pig. Partnered patrons can hunt and gather with ease at self-serve stations that stock internationally inspired hot dishes including ponzu-marinated grilled snapper, Indonesian coconut rice, and cassoulet. Fight unseemly hot breath with cold salads, such as endive or fennel mushroom, or collect edible chess pieces at the fresh sushi bar. An assortment of desserts bring duos' meals to candied conclusions, including a german chocolate cake that sates sweet teeth faster than a taffy pull on the Autobahn. Though not included in today's deal, Greengrill Rodizio refreshes palates with a wide variety of soft drinks and wines from the full bar.
El Sitio's chefs parade a vibrant menu of dishes from Ecuador, Peru, and Argentina across visiting palates. The lomo manchego, a grass-fed sirloin medallion stuffed and drizzled with manchego cheese ($26), is served on a stone plate designed to maintain warmth long enough for forks to tap out blissful sonnets in Morse code. Patrons can lick their plates clean after romping through staple dishes such as the sliced octopus covered in black-olive sauce ($9.25) or a sampler of empanadas, tequeños, and calamari ($11.50). Dine indoors beneath lime-green and marigold walls bathed in varietal lighting, or let the wind blow through your eyelashes while noshing on shrimp in an ivory mantle of coconut sauce ($17) on the patio. El Sitio's BYOB policy allows diners to bring along a bottle of wine, six-pack of beer, or bedazzled personal juicer.
Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.
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.