Brazilian native Ivan Utrera came to the United States with a stack of family recipes and an idea for serving bottomless portions of rotisserie-grilled meats. That style of eating, similar to that in a churrascaria, has been popular in Brazil for many years. Rodizio Grill has since expanded to several locations, where servers armed with giant skewers of marinated pork loin and beef saturated in garlic travel around the dining room, carving off the meat tableside. The chefs also slow-cook on the grill and expertly season Brazilian sausages, lamb, chicken hearts, and pineapples. Much like a list of terrible babysitters, the selection of adventurous meats often includes rattlesnake, bison, and wild boar.
As a man who grew up on the river, the grandson of a boat builder, Dick Blakeslee knows all about the sea and its creatures. Blakeslee even owned a former ship store on the river, the Sun DEK Marina, but his dream was always to own a restaurant, so he turned that store into a snack bar, and from there, it continued to grow. Now it's a full-service gourmet steak and seafood restaurant with a full raw bar overflowing with clams, oysters, and shrimp and seafood entrees including broiled salmon and fish tacos.
Situated right on the water, The Oar offers views of boats bobbing, whether you’re seated on the outdoor patio or in the nautical-themed dining room. Its wood paneling, sailboat art, and crisp white linens evoke the decor of a luxury yacht. Even during the wintertime, the riverside eatery brings cheer with views of the annual Christmas boat parade—a heartwarming display of twinkling lights and Santa riding up and down the river at the top of a water-ski pyramid. The tradition, which brings thousands to the river every year, was actually something dreamt up at The Oar 10 years ago.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients—all meat served at Pace’s Steak House is handpicked in New York City’s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections—sizzling rib eye, filet mignon, and porterhouse steaks—are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.
Chefs at George Martin's Strip Steak stand guard at roiling broilers, anticipating the exact moment when each dry-aged Angus steak within has perfectly browned. Ladles of béarnaise and au poivre sauces in hand, the kitchen staff sends each order—flanked by ramekins of sautéed vegetables or hand-cut french fries—out into the cozy, candlelit dining room. Wines and signature cocktails, such as ginger cosmopolitans, pair with each entree, including the restaurant's eponymous steaks, free-range chicken, brazilian lobster tails, and veal chops. George Martin's Strip Steak also caters special events, from small gatherings in its private dining rooms to onsite celebrations for up to 100 tuxedoed mannequins.
Chops Steak & Fish Grill—formerly Chuck's Steakhouse—dishes out fresh catches and premium cuts and chops in a gold-accented dining room. Plates of crisp vegetables from the salad bar temper robust strip steaks, top sirloin, filet mignon, and Delmonico steaks. Risotto, gnocchi, and other pastas embrace vegetables or morsels of lobster and scallops, and chefs' specials treat tablescapes to daily surprises dished out beneath gold picture frames and soft lighting. Chops also hosts special events in the banquet room with aged wood-paneled walls and enough hardwood tables to seat 120 people, exactly the number of people in a standard bridal party.
At iD Brazil Churrascaria and Restaurant, servers arrive at tables with giant skewers bearing perfectly grilled, aromatic meats. It?s called rodizio, a traditional style of serving cuisine at Brazilian restaurants. In this case, you can get your fill of more than a dozen meats, including pork loin, beef ribs, and Brazilian pork sausage. The South American steakhouse also offers a vast buffet, as well as traditional drinks, such as the Caipririnha, a blend of muddled limes, cachaca, and sugar.