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.
Having trained with chefs throughout the world's top exporter of samba melodies and top importer of World Cups, chef-owner Ana Davis has brought her passion for her native cuisine home to Café do Brasil. Whether they appear for lunch, dinner, or weekend brunch, visitors may marinate their teeth in the company of shrimp, tilapia, scallops, and Cuervo tequila sauce with the martine ceviche ($8.95) before settling into the ham-and-turkey cultural exchange hosted by the Brasillian mufalleta sandwich ($8.25). Dinner bell first-responders, meanwhile, can try the Brazilian national dish of feijoada, an alluring stew of beans, sausage, and pork that is cooked by repeatedly shouting "Goool!" at it for minutes at a time, then served with collard greens and roasted ground yucca ($19.95). The kitchen sweetens departures with the marachoco-mouse de maracuja, which intertwines flavors of passion fruit and chocolate mousse in a loving, dancerly embrace ($5.75). Café do Brasil's culinary alchemists also conjure a number of vegetarian and gluten-free dishes.
Inspired by the Brazilian tradition of churrasco-style cooking, the chefs at Amazon Grill cure savory meats with rock salt and then grill them over open flames. Seasoned, fire-licked sausage and pork loin join a buffet spread of more than 20 Brazilian dishes, includes grilled veggies, seafood, and a fresh salad bar. On the weekends, the usual roster of spare ribs and top sirloin is joined by chicken hearts, roasted pineapple, and blood sausage.
Behind their teppanyaki grilling stations, chefs at Kumo Japanese Steakhouse & Sushi flip lobster tails, filet mignon, and shrimp through the air as diners look on. A short distance away from the hibachi flames, chefs at the sushi bar craft fresh hand rolls based on local catches, such as the cape coral maki with salmon, tuna, and avocado, and the Top of the World roll with yellowtail, scallion, and cucumber. Staffers pour hot and cold sake and imported beer for patrons to quaff when not digging into a noodle bowl. The dining area?s decor teems with Asian accents such as bamboo shoots, a zen-garden-inspired rock wall, and a zen-garden-inspired ball pit.
Influenced by Italian and Spanish flavors, Milonga Argentine Steakhouse aliments appetites with an authentic menu of certified Angus beef grilled over imported Argentine wood and house-made pastas. Servers seat diners beneath the wooden beamed ceiling and coax out appetites with openers such as the homemade empanadas ($5 for two) that employ the heat of a rustic brick oven. Visible from the open kitchen, chefs shuttle around work stations, positioning slabs of meat atop open flames fueled by the imported quebracho wood that infuses its savory flavor into selections such as the signature skirt steak ($17 for half; $25 for full) or the brochette de lomo's skewered chunks of fillet, fresh pepper, and crispy pancetta ($19). Ladles scoop house-made pastas such as spinach and ricotta canelones ($13) or the pappardelle scarparo's fettuccini doused in fresh tomato basil sauce ($14). Afterwards, guests can sip coffee or hot tea ($2.25), coupled with house-made desserts including argentine shortbread ($5) or chocolate mousse topped with whipped cream and fresh berries ($8).
The cooks at Caf? Gabbiano ensure that their Italian creations taste authentic by following a wealth of family recipes. In addition to crafting classics, such as lobster ravioli and chicken breast saut?ed with marsala wine, they keep diners on their toes by preparing hand-cut and milk-fed 14-ounce veal chops a new way every night. According to YourObserver.com, more than 220 wines complement meals, and sommelier Marc Grimaud prudently pairs wines and dishes upon request.
Feasts unfold across 4,000 square feet, including an outdoor, climate-controlled patio and private dining rooms modeled after wine cellars. For visitors who prefer meals on the go, chefs pack baskets with appetizers and bottles of wine?ideal for romantic dinners on the beach, with quick bites between low and high tides.