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.
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.
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
When searching for the perfect place to open up their new eatery, Fish Tales Seafood & Steak House owners Dan and Peggy Wesner got all the way to the edge of the ocean, threw up their arms, and said, "good enough." Today, their endeavor has paid off, and diners from near and far come to feast on the restaurant's flaky fish sandwiches. Each day, the kitchen releases its bounty of freshly caught whitefish and tuna onto plates, serving it in steak, fillet, or sandwich form. Chefs also assemble steak, chicken, and salmon into skillets, which arrive to tables chock-full of potatoes, tomatoes, onions, and green beans.
Fish Tale’s marina-side location attracts visitors from water and land, with room to dock your sailboat or warmongering naval flotilla. Wooden benches and tiki accoutrements adorn the dining room, and bartenders at the eatery’s two waterfront bars dispense a bevy of frosty brews.
Outside Ballyhoo Grill, a sign made to look like a colorful speedboat beckons to passersby, hinting at the smorgasbord of fresh seafood to be found within. A tropical theme permeates the space, with live music setting a relaxing mood and nautical decor—such as a surfboard, an alligator head, and a stuffed and mounted kraken—adorning the walls. Guests dine on surf 'n' turf plates, fish tacos, pulled pork, and burgers as they share friendly conversation and clink cocktail glasses and mugs of draft beer.