Braza Dancante's chefs flame-tame a wide assortment of charbroiled, grilled, and brazed meats in true Brazilian churrasco fashion. Each succulent cut of meat is then spitted on skewers and promenaded around an open, elegant dining room populated with colorful lights, chandeliers, hidden warp-zone pipes, and white tablecloths by a waiter in gaucho pants. Braza Dancante's buffet-style dining allows the meat-minded to pile plates high with top sirloin, leg of lamb, brazilian pork sausage, spicy cajun picanha, and chicken sporting a fashionable wrap of bacon. Herbivores, meanwhile, can remain carnivoyeurs by sating themselves at a salad bar bursting at the seams with 50 varieties of leafy greens, couscous, breads, and cheeses.
At Geisha Steak and Sushi Restaurant, fine dining mingles with culinary arts in a creative menu of Japanese specialties cooked over open flames or rolled fresh on the sushi bar. While juggling the entire food pyramid over the hibachi grill, chefs combine meats such as chicken and calamari, filet mignon and shrimp, and steak and lobster with steamed rice and assorted veggies. Meats sizzle as mounds of noodles brown atop the grill and mix with tangy sauces that land somewhere between salty and sweet, like a grizzled sailor’s love letters. The chefs condition taste buds to swoon over cylindrical foods by creating specialty rolls such as the flash-fried White Dragon roll with tuna, salmon, and avocado, or the Fuji-san, composed of shrimp tempura, snow crabs and spicy mayo. Their desserts—such as banana tempura, fried strawberry cheesecake, and mochi ice cream made from rice—deliciously round out meals, leaving otherwise noisy stomachs pleasantly subdued and receptive to patting.
It’s hard to determine what’s more impressive about Artin’s Grill—the food or the atmosphere. Casually refined, the interior is warm and cozy, with modern artwork hanging on mocha-hued walls and plenty of rich mahogany and glass textures scattered throughout. The unmistakable aroma of wood-grilled steak typically floods the softly lit space, encouraging diners to order a USDA prime fillet, or perhaps a Texas rib eye—both staples of the grill’s dinner menu. And while the classic steakhouse route is hardly regrettable, the chef’s take on comfort food—he adds an Asian twist—is a sure winner. Braised beef short ribs paired with mushroom mac 'n' cheese. Sesame-crusted ahi tuna seared and served over wasabi mashed potatoes. These and other items capture both comfort and elegance in one fell swoop. The Scottish salmon easily won over Mark Stuertz of Dallas Observer, who deemed it “moist and scorched into perfect poise, the smoke acting as a negligee to arouse engagement with the salmon.” And because comfort food is nothing without dessert, the kitchen sates sweet cravings with decadent coconut sesame-bread pudding, drizzled in Malibu rum sauce.
When guests at Steve Field’s order the roasted prime rib, they wait tensely to hear the server’s response. That’s because there’s only a limited amount available each day—the slow-roasted meat is hand-carved to order, and when it's gone, hopeful diners are out of luck. That’s not the case with the prime steaks, however, a constant supply of which is on hand to complete a 28-day aging process before being plated with loaded baked potatoes. Carnivorous patrons can also cut their teeth on lemon chicken or Australian double lamb chops, both free-range. The menu is balanced by a selection of seafood, which includes cold-water Australian lobster tail as well as fresh Maine lobsters. Other seafood dishes have similarly diverse origins, from Alaskan king crab to Atlantic salmon to pecan-crusted trout from Idaho. Over in the Lobster Lounge, guests and misguided crustaceans can sip one of nearly 150 wines as they listen to nightly performances from live pianists.
Bob’s Steak and Chop House is an upscale steakhouse that combines the pleasures of fine dining and the big portions and no-frills deliciousness of Texas grillin’. Originally opened in Dallas in 1993, Bob’s garnered a reputation as one of the best steakhouses in a town with plenty of steakhouses, and was soon successful enough to open up franchises all over the country, including this one right here in Plano. Although they specialize in steak, of course, Bob’s also offers rack of lamb, roasted duck, crab cakes, shrimp scampi, and broiled salmon. Also, one nice touch is that they don’t skimp on the quality of the complimentary bread: their bread is crispy on the outside and soft on the inside, the perfect appetizer as you wait for the main course.
The Keg Steakhouse & Bar in Plano is one of the restaurants in this Canadian-based chain, with locations in Arizona, Colorado, Texas and Washington in the U.S., and in nine of 10 Canadian provinces. The Plano location is open for dinner-only seven days a week. Cocktail hour is available in the bar and on the patio from 4 p.m. to 7 p.m., Monday through Friday. The restaurant features such dinner favorites as prime rib and choice cuts of steak. Optionally, seafood such as lobster tail, shrimp, or crab can accompany your meat order. An array of scrumptious desserts is also available. Gluten free menus are available as are kids’ menus. Nutritional information is available on the Keg Steakhouse & Bar website. Gift cards can be purchased.