Provoke your palate with empanadas de camarão, pastry-encased shrimp, cream sauce, and spicy tomato dipping sauce ($9), or let fresh mussels swim to your belly from a wine-bathed marisco buzios plate ($9). Yemanja Brasil's menu of Brazilian dinner bitables organizes proteins by their proper names: de carno/porco (beef/pork), do mar (seafood), de frango (chicken), or vegetariano. Feijoada de Ogum ($17), Brazil's national dish, is a stew of black beans, dried beef, smoked sausage, and pork ribs with rice and collard greens. Or get mouth mitts on frango minas with shredded chicken in a four-cheese raisin-cream sauce ($16). Vegetarians delight in the curried seasonal vegetables of arroz feijao botafogo ($11), whereas strict dessertists feel wholly respected with decadent layers of paveé da nena (champagne cookies layered with chocolate, egg-custard cream, and flavored whipped cream topped with chocolate sauce, $6).
Since a menu comprised entirely of mouth-watering steak would be both unimaginative and difficult to read if overcooked, Chef Andrew Shrensker lets 15 Steakhouse's diners choose from a wide range of favorably flavored menu options made fresh from rotating, seasonal ingredients. Lead off with some toasted chorizo dumplings dipped in tomato jam ($8)—or skip the appe-teasers entirely and head straight for home plate with options such as build-your-own burgers or one of Jim Edmonds' 14 oz. rib eye steaks ($29). If you want to separate the men from the boys without dividing the turf from the surf, combine beer battered ribs ($9) and pesto crusted salmon ($20). A lengthy list of sides lets you pair your main plate with wild mushrooms, cheddar, garlic or butter mashed potatoes, fries with buttermilk basil peppercorn aioli, or mac 'n' cheese ($5 each).
Men's men, ladies' men, men's ladies, ladies' ladies, and unusually mature children can all dine in style with today's Groupon. For $20, you get $50 worth of steaks, seafoods, and drinks at Mike Shannon's Steaks and Seafood near Busch Stadium. Your Groupon is good after 4 p.m. in the steakhouse only, so you can use it on either happy hour or dinner.
When most people think of art, their minds may fill with images of famous paintings or sculptures. But at Prime 1000, diners alight on a different kind of art––one the eatery dubs "the art of steak." With this approach, each dish is painstakingly prepared, with special attention paid to its presentation, which may include sprigs of fresh parsley or the autograph of da Vinci across a T-bone. Steaks are carefully selected for their flavor and tenderness, whether they hail from Australia or the nearby grassy fields of Missouri.
The chefs at Kobe Steak House of Japan practice the delicious art of teppanyaki grilling. The spectacle happens at every table, where expert personal chefs flip foodstuffs into the air and saut? veggies before diners' very eyes. Specialties on the dinner menu include the filet and scallops combo and the USDA strip-loin steak and salmon pairing. Vegetarians can consider the veggie delight platter, with ingredients cooked until crispy-tender. Purists at heart, the staffers reject the use of microwaves and prosthetic extra arms in cooking, and all of their sauces are prepared in-house with fresh ingredients.
Inside Coco Louco Brasil’s dining room, swirls of aromatic steam dance above platters of fresh seafood and meat skewered and grilled in the traditional Brazilian churrasco style. From behind the full bar, the restaurant's mixologist tops off glasses with cocktails, including the signature Brazilian drink known as the caipirinha. Most weekend nights, a host of live musicians entertain patrons with music ranging anywhere from traditional Brazilian samba to modern pop to playing the Canadian frog xylophone.