Picahna, fraldinha, and tender slices of mint-marinated lamb make mouths water at Blue Charcoal, a Brazilian-style steakhouse with upscale cuisine but a casual feel. Gauchos weave around tables carrying skewers of meat, which they carve directly onto diner's plates or into their pockets if they wish to eat later. Most meats get?and need?nothing more than salt-and-pepper seasonings, but some are bathed in creative sauces or wrapped in bacon. To avoid a meat coma, patrons can pair their rodizio dinners with a trip to the salad bar and authentic Brazilian side dishes.
Brazil Brasileiro’s enthusiastic staff celebrates Brazil’s culinary and cultural heritage with feasts of sizzling meat and sumptuous spreads of fresh fare. Traditional rodizio meals pepper taste buds with seven different cuts of roasted pork, chicken, and beef straight off the skewer, including the namesake rodizio, Brazil’s signature cut of steak and form of currency. Tableside servers generously carve off unlimited slices of meat garnished with seasonings of zesty pineapple and spicy cinnamon. In addition to dishing out all-you-can-eat roasted meats, Brazil Brasileiro lays out a buffet that satisfies more diverse appetites for tropical fare with a wide array of traditional Brazilian edibles. Like Pele’s brief conquest of the United States, Brazil Brasileiro aims to import an authentic atmosphere of Brazilian joie de vivre onto American shores by broadcasting South American soccer games on flat-screen TVs. Additionally, live music reverberates across the cozy, hardwood walls, and Brazilian souvenirs beckon to shoppers from the restaurant’s gift shop.
At Geisha Steak and Sushi Restaurant, fine dining mingles with culinary arts in a creative menu of Japanese specialties cooked over open flames or rolled fresh on the sushi bar. While juggling the entire food pyramid over the hibachi grill, chefs combine meats such as chicken and calamari, filet mignon and shrimp, and steak and lobster with steamed rice and assorted veggies. Meats sizzle as mounds of noodles brown atop the grill and mix with tangy sauces that land somewhere between salty and sweet, like a grizzled sailor’s love letters. The chefs condition taste buds to swoon over cylindrical foods by creating specialty rolls such as the flash-fried White Dragon roll with tuna, salmon, and avocado, or the Fuji-san, composed of shrimp tempura, snow crabs and spicy mayo. Their desserts—such as banana tempura, fried strawberry cheesecake, and mochi ice cream made from rice—deliciously round out meals, leaving otherwise noisy stomachs pleasantly subdued and receptive to patting.
El Paso Backdoor Cantina started as a back room that took on a life of its own. Up front is the South American steakhouse Brazilian Cowboy?an acclaimed local institution whose owners noticed that a certain portion of their customer base was clamoring for classic Tex-Mex. So they expanded the back room into a separate space where the queso and the margaritas flow. On warm nights groups of friends spill onto the patio's picnic benches and dig into hearty combination plates piled with enchiladas, tamales, and tacos. For dessert, there are traditional Mexican sweets including flan, sopaipillas, papaya cream, and pi?ata steaks.
Instead of trays, waiters at Brazilian Cowboy Steakhouse & Grill carry swords that skewer such offerings as top sirloin, garlic picanha, grilled pineapple, and bacon-wrapped chicken, chauffeuring the slabs directly to tables where diners can indicate their preferred cuts. As the mesquite-grilled meats circulate throughout the room, customers can load the remaining space on their plates with the cheese bread, beans and rice, fried bananas, and salads that fill the restaurant’s full buffet. An easy-listening band headlines Brazilian Cowboy's stage each Friday and Saturday, and the concert’s addition of music to the meaty masquerade creates an atmosphere reminiscent of that at a butcher-school prom.
Firepit Steak & Frites is a carnivore's paradise. Fragrant smoke wafts off the hardwood logs used to cook the chophouse's meats, as flames sear the surfaces of thick angus steaks. That same scent infuses smoky flavor into lamb chops, mahi mahi, and quail. Each of the entrees arrive accompanied by the restaurant's signature truffle infused frites.