Eat Like a Brazilian Cowboy
The history of Espada Brazilian Steak's churrascaria cuisine stretches back centuries, to the gauchos of southern Brazil. After a long day of saying "Get along, little doggies" in Portuguese, these cattle-herding cowboys would skewer choice cuts of beef and roast them over an open fire. Here, diners experience a luxurious version of the gauchos' rugged cooking style, relaxing with caipirinhas and other drinks as chefs present them with the succulent grilled meats.
Know Your Cut
First-timers may not recognize certain churrascaria meats. Here's a quick rundown: * Lingui?a sausage: This mild, flavorful sausage is the result of a recipe made exclusively for Espada. It's best served right off the grill, or added to the restaurant's traditional black bean stew to make a dish called feijoada. * Picanha: This top sirloin steak is the restaurant's signature cut. It's specially trimmed to create a lean steak with a thin cap of fat for flavor. * Fraldinha: Although fraldinha is carved from the bottom tip of the sirloin, it shouldn't be confused with flank or skirt steak. The main difference is its supreme tenderness.
A Fusion of Old and New
A churrascaria menu isn't the only thing that ties Espada Brazilian Steak to Brazil; guests literally touch a piece of South America while sitting in chairs made with wood reclaimed from an old Brazilian ship. But while much of the decor at Espada Brazilian Steak is traditional, the restaurant's deeper infrastructure couldn't be more modern: it runs entirely on renewable solar, wind, and hydro energy.
Members of the Grinnell family have been preparing enticing American entrees and savory seafood dishes at their eponymous eatery for fifty years. Diners can prime palates with starters such as tender artichoke hearts sautéed in a light egg batter ($8.95) or light entrées such as the broiled chicken-breast salad festooned with black olives and a hard-boiled egg ($13.95). Those with heartier appetites can dive into freshly plucked fruits of the sea including broiled scallops ($19.95) and Australian lobster tails sporting light jackets of paprika butter (market price). On weekends, Grinnell’s serves up 12 juicy ounces of certified-Angus prime rib ($22.95), and Tuesdays showcase tender calf’s liver garnished with onions or bacon strips ($17.25). Linen tablecloths, flickering candlelight, and top-hatted ficus trees add a subtle elegance to the restaurant's array of artfully plated dishes.
When Rizzi's Restaurant head honchos Rick and Steve envisioned the eatery, they hoped to draft a casual atmosphere that fostered both family camaraderie and singular romance. Today, the dining room houses relaxed dinner dates and congenial social events ranging from engagement celebrations to Halloween parties. Chefs season every affair with traditional Italian and continental victuals. Dishes such as tenderloin asiago or chicken marsala receive reinforcement from a staid wine selection, with bottles hailing from the lush vineyards of Italy and the carmine grapes of Mars.
Since 1945, Don's Original has been stifling stomach rumblings with varied menus consisting of famous original sandwiches, not-yet-famous sandwiches, plates, and sandwich-complementing sides. Don's Original maintains a come-as-you-are atmosphere, allowing customers to order comfort eats free from the chaos of family-member-attended singles' masquerade balls. Savor your selection while watching sandwich engineers manufacture mouthwatering masterpieces at the inside counter, or take your order to the patio and dine at one of Don's outdoor picnic tables during warmer months (not available at the Brighton location).
Cuisine Type: Brazilian-American
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Free street parking
Most popular offering: Feijoada
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
Samba Cafe's owner Paulo champions the regional dishes of Southeast Brazil. The crown jewel of the menu is the "National Brazilian Dish," Feijoada. Though the stew started its life as a Portuguese import, the Brazilian version took on a life of its own. Samba Cafe's take on the dish incorporates black beans and a trio of meats?pork, beef, and sausage?and tops it off with saut?ed garlic collard greens, an orange slice, and farofa. "[Customers] are always surprised by the flavors," he says. In addition to other Brazilian specialties, including the Farofa da Serra?scrambled eggs, bananas, and spices?the restaurant also serves up a handful of American favorites, including wraps, panini, and burritos.