When night falls over southern Brazil, groups of gauchos gather around flickering fire pits and celebrate the end of another day by slowly grilling meat over the open flames. Novilhos Brazilian Steakhouse aims to capture the spirit of these traditional meals by hosting all-you-can-eat churrasco feasts that Zagat scored as "very good to excellent."
The chefs roast up more than a dozen cuts of meat, including filet mignon, bacon-wrapped chicken, lamb chops, and pork sausages. Servers dressed as gauchos parade these freshly grilled skewers throughout the dining room, stopping at diners' seats and offering to carve them slices tableside. In between these protein-laden servings, guests can visit the salad bar and load their plates up with more than 60 different side dishes, such as fresh-cut vegetables and imported cheeses.
Tempero do Brasil transports diners' taste buds to the northeastern state of Bahia and beyond with a menu of authentic Brazilian fare. Feijoada, a savory black bean stew and the national dish of the Portuguese-speaking republic ($17), swims with ham hocks, sausages, and beef and arrives with an entourage of rice, sautéed collard greens, and orange slices. In the traditional moqueca de camaräo ($18) expertly trained prawns and vegetables perform a smoldering samba amid coconut milk, lime juice, and palm oil and the festa ($15) loads sautéed mushrooms and parmesan cheese into a baked-squash boat and sends it sailing into tomato-sauce seas. Seal the meal with a dose of caramel-flan dessert ($5) trained in the art of capoeira. Tempero do Brasil showcases live Brazilian music Saturday nights, filling the air with the distinctly South American sounds of the bossa nova and the glockenspiel.
"Fumaça" means "smoke" in Portuguese, and it's an apt name for this steakhouse. The obvious connection is that the cooks roast their meats in a mesquite charcoal grill, which releases aromatic smoke as it intensifies the flavor of the cuts. But there's another reason why smoke is especially relevant: it travels, far and freely. Fumaça's menu does the same, gathering dishes from Colombia, Peru, Puerto Rico, and of course, Brazil.
Inside the restaurant's sleekly modern confines, Peruvian halibut ceviche can be ordered alongside pork belly rubbed with Caribbean spices, or a Puerto Rican octopus cocktail salad. The ingredients defy international boundaries even further—many of them are local, such as the grass-fed and organic meat, whereas others come from as far away as the Amazon. But while the protein might be from the northwest, there's no denying that the rodizio dinners are a Brazilian invention. Guests sample different cuts of beef, poultry, lamb, and pork during the extravagant all-you-can-eat meal. There's also a long list of wines and cocktails, including specialty drinks made from tropical fruits including guava, passion fruit, and grapes that were wearing sunglasses.
At Flat Iron Grill, executive chef Jeff Olsen puts an international twist on traditional steak-house staples made with locally sourced organic ingredients. Small doses of chorizo, chimichurri, or chili-spiked truffle sauce lend distinctive Latin and South American flavors to the menu?s grilled steaks, black cod, and clam pappardelle. To accompany the rustically roasted entrees, the bartenders pour tipples from their selection of more than 180 whiskeys, which include rich bourbons, smoky scotches, and locally distilled creations.
Echoing the menu?s rustic elegance, the Western-themed dining room surrounds guests in warm-colored walls and metal work from Gagnon Welding. A spotlighted longhorn skull hangs on a terra-cotta red wall alongside local artists' black-and-white photographs of Washington landscapes. Patrons can also dine on an outdoor patio shaded by light-tan umbrellas and clouds lassoed into place by helpful cowboys.
The doors aren’t even open when the crowds start to gather for happy hour at Jak’s Grill. The West Seattle location only has 20 seats, and come 4:30 p.m., the scramble can resemble a game of musical chairs. If you’re lucky enough to nab a seat, you’ll be treated to a full hour of food and drink specials. The Jak’s burger is the top-ranking item on this truncated menu, described by the Seattle Times as “the kind of burger your neighbor grills on the Weber during the July Fourth weekend.” The smokey half-pound patty is topped with the basics: tomato, lettuce, and onions, with cheese available for an extra dollar.
Burgers aren’t the only well-grilled treat on Jak’s menu. You’ll also find prime top sirloin, new york strips, and even filet mignon—all aged a minimum of 28 days and cooked simply without pretension. And while you won’t get an elaborate plating or fancy garnish, you will get a bearnaise or demi-glace, a large cut of steak, and hearty portions of salad, veggies, potatoes, and fresh bread to round out your meal.
Weekend brunches also bring long lines to Jak’s reservation-free dining rooms. During this time, you can nab a burger, a steak sandwich, or a jazzed up breakfast benedict served atop Jak’s famous potato pancakes. As if that weren’t enticement enough, a brunch happy hour rewards early birds with discount mimosas and breakfast basics.