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.
At The Summit Restaurant, soft light illuminates an ultramodern space full of blonde woods, black leather, and wrought-iron accents, perfectly framing feasts of gourmet steaks, seafood, and handmade burgers. Guests wrap their hands around roast-beef baguette sandwiches or dig knives into tender morsels of filet mignon and kona-crusted sirloin. Couples share romantic evenings out over meals of cedar-plank salmon or chicken pasta, while company parties and wedding banquets revel in the restaurant's event space. In the Everest Lounge bar area, patrons enjoy live music, comedy, and dancing four days a week. The bar is a member of the Tavern League of Wisconsin and offers free safe rides for late-nighters. A window for takeout opens in the winter.
Whether diners are coming to Flame Charhouse for an intimate evening or a banquet-room party, they know they'll be treated to upscale cuisine and new twists on favorite flavors. In the two-story dining room, visitors can indulge in sizzling steaks, such as filet mignon, a full slab of barbecue baby back ribs, and fresh seafood.
Their Executive Chef uses his experience to create memorable, delicious, and localized menu items with fresh ingredients.
Part restaurant and part concert hall, Austin's Saloon & Eatery houses both a sit-down dining room and a separate main stage showcasing local and national acts throughout the week. The restaurant's menu blends barbecue and inventive American fare with starters such as chicken wings ($7.95) and golden-fried beer-dough nuggets ($5.50) made to mimic the exact shape and alcohol content of most asteroids. Wrap hands and mouths around one of six burgers ($8.50+) or don a bib and dive into a barbecue combo platter ($17.95) pairing chicken and a half-slab of ribs, both cooked on a wood roaster.
Zipangu Hiro's chefs, specially trained in Japan, juggle meats and vegetables for patrons, searing it themselves or allowing guests to cook their own cuisine at one of Zipangu Hiro's five traditional yakiniku grill-top tables. The multifaceted menu contains such crowd pleasers as veggie and seafood tempura encased in crispy batter and golden-fried. Yakiniku—the Japanese tradition of cooking your own thinly sliced meats and vegetables on a smoke-free tabletop range—puts the piquant power in diners' hands with a variety of exotic edibles, including duck ($10), pork belly ($8), shiitake mushrooms ($4), and various dipping sauces. For fire-free dining, a huge list of sushi creations rolls over hunger, including such favorites as spicy tuna ($5) and california rolls ($5), and original specialties including lobster tempura ($15) and the house's special-sauce-laced Kamikaze ($11.95).
Lovell's of Lake Forest is co-owned by James Lovell, the NASA astronaut best remembered as the commander of the Apollo 13 space flight, and second-best remembered for playing Tom Hanks in the 1995 film, Apollo 13. Lovell's son, Jay Lovell, as co-owner and executive chef, oversees Lovell's of Lake Forest's dinner menu of steaks, seafood, sandwiches, and more. Commence consumption sequences with the fried calamari ($14) or its briny brethren, scallops ($15), before sinking fork and fang into Lovell's of Lake Forest's slate of steaks and chops. The 8-oz. filet mignon ($31) can come bacon-wrapped with cognac-veal reduction ($33), rock-crab-accompanied with asparagus and hollandaise ($37), or in other variations, while the 14-oz. Australian rack of lamb ($36), with its goat-cheese-and-Dijon crust, finds a use for sheep outside of pulling dogsleds. Other entrees include fish and chips ($18) and seared ahi tuna ($25), with desserts such as tiramisu ($9) providing a fine finale to feasting. The restaurant also serves lunch and breakfast.