Chef Alcy De Souza named his restaurant after the Grammy Award-winning song that, in his words, “evokes beauty, elegance, and a dream.” At Grill from Ipanema, Chef Alcy is living his dream, which grew out a childhood spent helping his mother prepare meals for their family in Brazil. He wanted to bring the flavors of Brazil to the US and open a contemporary restaurant that stayed true to the history of Brazilian cuisine, which has roots in the indigenous people as well as immigrants from Africa, Europe and Asia. So for the past 20 years, he and his team have been serving authentic dishes from various regions of Brazil to hungry diners in the Adam’s Morgan neighborhood. Classic entrees include the Brazilian national dish, feijoada, a rich stew of black beans, dry beef, pork, sausage, and smoked meat served with collard greens and rice, as well as moqueca a baiana, a palm oil and coconut milk stew with cilantro, tomato, onion, scallions, green pepper, and a choice of fish. The drink menu also features authentic Brazilian creations, such as fruity cachacas and caipirinhas, as well as Brazilian beers and a soda featuring guarana berries, a fruit found only in the Amazon.
Jake's overloads fresh rolls with juicy meats to create a delectable menu of belly-stuffing subs and steak bombs. The cheesesteak main attraction, Jake's Combo ($6.99), hogs the spotlight with a captivating mélange of cheddar, fried onions, mushrooms, sweet peppers, and sauce, all supporting a powerhouse performance by 100% rib-eye steak. Jake's steer-searers cut and season the meat on-site, age it for two days for flavor, and then cook it right along with its toppings rather than adding them afterward. Freshly sliced Idaho potato fries ($2.39 for a medium), which can also be served with cheese, chili cheese, or gravy, complete the feast with more finesse than a Norman Rockwell mom serving up a freshly baked American flag. The theory that hunger is purely psychological can also be disproven with wraps, salads, and subs such as the italian meatball ($5.99), which plasters protein orbs with provolone and a variety of seasonings.
For the past five decades, Supano’s has been luring patrons inside with a satisfying blend of music and meat. Whether by Frank Sinatra impersonators, jazz musicians, or a karaoke singer who just stubbed her toe, live tunes supplement the sounds of knives slicing into 20-ounce new york strip steaks and forks sliding into chunks of meaty lasagna. Supano's look is just as classic as its menu. Nestled in an aged brick building with a cobblestone façade, the restaurant emits an old-world vibe complete with warm lighting and photos of famous singers.
Below Supano's Steakhouse is Supano Zone. The underground sports bar fits the mold of a dream man-cave, with LED TVs that show all college games and pro-sports events. A shuffleboard table, dartboards, and a pool table welcome co-ed competition, which onlookers can cheer on while slurping down beers. The bar has long been a cherished place for hosting celebrations: after Baltimore hosted the first Grand Prix, the pro drivers lounged at Supano's and even left behind some memorabilia that is still on display.
Distinguishing itself as one of Baltimore magazine's Best Restaurants in 2010, The Prime Rib invokes the memory of elegant 1940s Manhattan supper clubs with its tuxedoed wait staff, opulent dining room, and extensive menu of succulent steaks and fresh seafood. Prime palates with appetizers such as the maine lobster bisque ($9.95) before rising to larger-portioned plates built on USDA Prime steaks in a range of sizes, from the 8-ounce petite filet mignon ($40.95) to the 12-ounce New York strip ($42.95) and the 12-megaton Las Vegas Strip.
Candlelight combines with the warm glow of sconces and chandeliers to illuminate the plush leather chairs and crisply draped tablecloths at Venegas Prime Filet. Completing this picture of fine dining are dishes of filet mignon, pasta with chunks of lobster meat in a white-wine cream sauce, and 32-ounce Aussie Wagyu rib chops ferried by waiters who speak in your choice of accent. As they relax over a glass of wine or sip cocktails, diners should consider following dinner with a caramelized banana split lavished with rum caramel.