Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
Japanese steak house & seafood. Hibachi style grill & sushi, First Japanese steak house in Peninsula VA, Chef owned restaurant since 1985, Best awarded for Daily Press, Diner's choice, Hamptonroad.com, and more.
If you see it while driving down George Washington Memorial Highway, it'll certainly stand out?after all, it's not everyday there's a cactus on the side of a Virginia road. But it's not a real cactus, of course, just a neon beacon drawing hungry folks into Cactus Steakhouse. And it's definitely a symbol for the Southwestern-tinged food served inside, such as cowboy chili in a crock with cheese and onions and hickory-fired chicken with barbecue sauce and bacon. But steak is the menu's signature dish, served as a sirloin filet, rib eye, or prime rib with au jus. Dinner is hardly the only draw here, though, as the live-music lineup nabbed an award for Best Place to Hear Local Bands from Coastal Virginia magazine in 2014 and inspired a city-wide ban on earplugs.
At Wasabi Steakhouse & Sushi Bar, chefs prepare hibachi dinners on teppanyaki grills, located at the heart of private dining stations. Guests sit on the perimeter of the grills, feeling the heat as flames rise and consume cooking oils. Meanwhile, chefs assemble fine ingredients—filet mignon, salmon, scallops, and fresh veggies—and fire them with seamless choreography. Aside from grilling, chefs prepare sushi and teriyaki dishes, displaying each entree with artful panache. For instance, the caterpillar roll is green to resemble its namesake creature's envy of butterflies.
Fireside Chophouse embraces famished guests in its intimate, warmly lit space and touts premium-cut steaks, fresh seafood, and hearty homemade dishes. Start off with the jumbo shrimp cocktail ($8.95) or the hot spinach-and-artichoke dip flanked with chips and a heated exchange between verdant veggies ($5.95). Carnivorous cravings can be quelled after grappling with the filet mignon ($24.95) or the grilled pork chop, a boneless cut delicately cooed to a tooth-worthy tenderness and brushed with an apple-butter glaze ($15.95). The sesame-seared tuna ($18.95) is ammunition for fork-trebuchets to launch palate-pleasing protein at your vulnerable taste buds. Ravenous tykes can dig into the junior steak and fries ($7.95) or the chicken strips and fries ($6.50), and dessert doyens can fill hourly cocoa quotas with the triple-chocolate ice-cream cake ($5.50).
Hokkaido Steak House's chefs draw inspiration from centuries of Japanese culinary tradition, recreating familiar recipes and relying on time-honored preparation techniques. Pillars of flame occasionally erupt from the tableside hibachi grills, which sear vegetables, filet mignon, and scallops directly in front of diners while the chefs entertain the crowd with dexterous knife skills. The sushi chefs avoid the sizzling grill tops and the winged creatures of Hades that fuel them as they roll fresh, specialty maki with premium fillings of lobster tempura, mango, or cilantro from the safety of the sushi bar.