If you’re pork-passionate, beef-bananas, and sausage-smitten, today’s Groupon will melt your little animal protein-loving heart. For $25, you’ll stuff your stomach with all the skewered meat you can eat at Chima Brazilian Steakhouse. The cost per person of the unlimited rodizio dinner is $39.50, so you'll have money left over for drinks and dessert to get your $50 value at Chima.
Inside Picanha Brazilian Grill, diners sit back as waiters slice endless amounts of freshly grilled meats at the table. The meat masters roast the tender tidbits over a charcoal grill, ensuring each cut retains its natural juice and flavor before slicing it tableside until visitors' carnivorous cravings have been sated. As waiters ration off beef sirloin, ribs, pork, chicken, and sausage, mouths water, crying at the thought of the meal's end. Each rodizio meal also includes selections from the hot food bar, such as fried bananas, rice, beans, and polenta, as well as verdant greens and fresh fruits from the salad bar. Although not included in today's meal, guest eaters can moisten palates with one of the Brazilian tropical fruit juices and smoothies or bring their favorite brew or grape juice to the BYOB establishment.
Fogo de Chão specializes in authentic Brazilian grilled meats. Established in 1970, Fogo strives to perfectly replicate the taste of the gauncho steaks and chops of Porto Alegre, Brazil. To this day, Fogo insists on only employing chefs that are masters of this flavorful South American grilling technique, keeping the legacy alive. Fogo offers a whopping 16 different cuts of meat, which are supplied in a constant stream to your plate. Want more of their succulent and tender lamp chops? Just grab the attention of the nearest server or “gucho,” who’ll promptly bring you what you want. Don’t forget to make a visit (or a couple of visits) to their salad bar, which offers a vast selection of fresh vegetables, cured meats, and imported cheeses for the ultimate Brazilian dining experience.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria??a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also featured seafood selections, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos??also known as Brazilian cowboys??bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and appetizers at the salad 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.
At Osaka Japanese Sushi and Hibachi Steakhouse, your food might emerge from any of three locales. The first is the sushi bar, where chefs assemble creative maki rolls or drape slices of tuna, salmon, or striped bass over small mounds of sticky rice. Then there's the kitchen, where a separate crew fires up the grill to create sizzling entr?es of tofu, salmon, and chicken teriyaki. And speaking of grills, perhaps the most popular options here can be found at the hibachi tables. Seated around hot teppanyaki grills, guests watch as chefs prepare their meals right before their eyes, slicing and searing meats and doling out the exact amount of rice grains each person prefers.