Having trained with chefs throughout the world's top exporter of samba melodies and top importer of World Cups, chef-owner Ana Davis has brought her passion for her native cuisine home to Café do Brasil. Whether they appear for lunch, dinner, or weekend brunch, visitors may marinate their teeth in the company of shrimp, tilapia, scallops, and Cuervo tequila sauce with the martine ceviche ($8.95) before settling into the ham-and-turkey cultural exchange hosted by the Brasillian mufalleta sandwich ($8.25). Dinner bell first-responders, meanwhile, can try the Brazilian national dish of feijoada, an alluring stew of beans, sausage, and pork that is cooked by repeatedly shouting "Goool!" at it for minutes at a time, then served with collard greens and roasted ground yucca ($19.95). The kitchen sweetens departures with the marachoco-mouse de maracuja, which intertwines flavors of passion fruit and chocolate mousse in a loving, dancerly embrace ($5.75). Café do Brasil's culinary alchemists also conjure a number of vegetarian and gluten-free dishes.
The chefs at Jamil's Steakhouse grill up hearty steaks and seafood dishes that fuse flavors from the Middle East and North Africa. A Lebanese steak house at its core, the eatery hands visitors a menu of tabbouleh salad, hummus, and main-course selections such as the Hail Caesar burger, an 8-ounce Angus steak burger topped with cheddar, Caesar salad, and tomato. There's also hickory-smoked brisket, chicken fried steak, and hickory-smoked ribs, as well as beef kebabs imbued with flavors more robust than a chocolate statue of Teddy Roosevelt. Not to be outdone, the seafood menu proffers selections such as fried catfish, Norwegian grilled salmon, and Australian coldwater lobster tail.
The Gaucho Brazilian Steakhouse is steeped in the tradition of South American cowboys, who have raised cattle in Brazil since the middle of the 16th century. In keeping with custom, waiters serve food churrasco-style, brandishing skewers of just-seared meat as they pass through the room, slicing portions directly onto diners' plates. Scents drift from the grilling lamb, filet mignon, pineapple. "We have one on every corner in Brazil. This is how we eat," owner Rebecca Segovia told the Urban Tulsa Weekly of churrascarias. At The Gaucho, diners pair thirteen different grilled meats with selections from the hot or cold bars, and the gentle percussion of Brazilian music rumbles in the background like rain on a rooftop or pennies pelted at a sleeping robot..