Juicy Steaks International dispenses succulent, 100% certified cuts of steak, chicken, and seafood by the case for carnivorous clients to store in their home freezers. Ribs and burgers satiate palates alongside bites of tender fillets, new york strips, and porterhouses, which puzzle wolves who cannot decide between eating them and blowing them down. Chicken-breast fillets arrive slathered in delectable sauces, such as honey mustard or southwestern, and an extensive selection of lobsters, shrimp, groupers, and red snappers treat taste buds stricken with maritime munchies. Juicy Steaks International can also throw tailgate parties, during which staffers man the Juicy Steaks Smoker Grill and supply all the necessary chow, setup, and cleanup for pregame festivities. The meat-focused outfit also caters a wide array of family and group events with special meals such as deep-fried turkey, and offers authentic Caribbean eats, such as oxtail and jerk pork, for lunchtime carry-out or delivery.
Voted Best of the Upstate 2010 for steak by Greenville News readers, Saskatoon transports rugged hungers to a Northwest-style lodge where a Groupon-exclusive specialty menu of five exquisitely prepared courses awaits them. The nutty acorn squash ravioli glints with brown butter and primes salivary glands with spiced pecans, ushering in a crunchy choir of vinaigrette-soaked heirloom tomatoes and arugula. Next, a parmesan-capped buffalo-sausage flatbread thunders out of the kitchen saddled by whooping braised fennel and the smoky flavor of wood-fired tomatoes. Choose from three entrees—grilled antelope loin in blackberry demi, crispy skin salmon with truffle-mushroom risotto, and hanger steak in chasseur sauce—each of which lend the main course a much safer interactive component than BYO-blowfish barbecues. For the rousing dessert finale, choose again between Canadian-whiskey bread pudding, Bailey's white-chocolate cheesecake, or creamy chocolate-mousse pie.
For more than three decades, Oscar's kitchen has filled the dining room with the smoky, peppery aromas of grilled steaks and upscale twists on classic American cuisine. Artful dots and lines of sauce and meticulously placed greens accent braised short ribs, new york strip steaks, and sirloins. Entrees include shrimp and grits, seared fillets of salmon and fried oysters atop wilted spinach, and goat cheese filled ravioli. Beyond serving lunch and dinner amid the main dining room’s vintage posters and the enclosed porch's all-season heat and air, a separate lounge, The O, hosts happy hours and dishes out bar noshes.
Head chef Valerie Rebellato combines her Brazilian origins with her love for its food in Cafe Paulista Grille’s made-from-scratch menu and its amenable atmosphere. Several meaty entrees encourage sharing, with large portions and a surfeit of sides such as fried banana, feijoada, and rice. Mix up beef and poultry with the Espetinho Caipira for Two, a vision of skewered sirloin and chicken breast ($27.99), among other skewered entree delights. Indecisive or surprise-loving diners can take a gustatory leap and leave their fate in Val’s deft hands, which will cook up whatever’s on her mind (except anything personally allergenic) ($8.99). Wash a meal down with a surfeit of exotic juice combinations ($3.69) featuring aliments such as cashew fruit, acai, and mango, or sip the strong house coffee ($1.99) with a rich, caramel fried banana ($2.99) or brazilian tiramisu ($4.99).