Though Green Forest Churrascaria serves a wide variety of meats, every cut has to go through the same trial by fire. Cooked in the traditional churrasco style, the meats sit above an open fire pit fueled by natural wooden charcoal. They roast on impressively sized skewers, which servers then carry into the dining room. There, they slice tender pieces directly onto dinner plates, a showmanship-heavy serving method known as "rodízio."
The resulting dinners star meats such as lamb chops, pork ribs, and filet mignon that, much like the best Christmas presents, comes wrapped in bacon. Some arrive seasoned with parmesan cheese or garlic, while others rely solely on the smoky flavor imparted by their time in the flames. A hot buffet and salad bar balance out meals with a sprawling number of side dishes, including sushi and seafood. There's also a list of wines and beers that emphasizes worldly reds.
Restaurateurs Nick and Giovanna Kustala split the duties of designing the menu at Vault Steak House, with Nick crafting the cuisine and Giovanna cultivating a list of wines to pair with the food. The main attraction is the 28-day dry-aged steaks, ranging from cuts of chateaubriand to 28-ounce delmonico steaks and 24-ounce porterhouses. Diners can add sauces and toppings to steaks as well, including blue cheese, béarnaise, and gorgonzola fondue. Elsewhere on the menu, the eatery's versatility is reflected in dishes such as white truffle and portobello ravioli and farm-raised, crab-crusted snapper with spicy mayo.