Dinner at Brazilian Steakhouse is a prix-fixe feast: all-you-can-eat portions of bacon-wrapped filet mignon, leg of lamb, and parmesan pork loin reside next to broccoli rabe sautéed with shallots and white wine. More than 70 wines complement these massive meals, including champagnes that sparkle in the light from the dining room's patterned window screens. Diners can ask for wine recommendations from the restaurant's attentive waiters, whose excellent service garnered the steak house a Diners' Choice Award in 2012 and a high-five from Transylvanians who made special requests because of their garlic "allergies."
At each of Oliveira's Steakhouse four locations, the crackling sizzle of roasting meat ring’s out like a starter’s pistol, signaling the beginning of Brazilian-style churrasco feasts. Weaving between tables, servers garbed in black shirts and scarlet neckerchiefs trot out flame-kissed chicken, pork, sausage, and rodízio steak presented upon a meat-laden short sword suitable for speedy delivery or elevating a busboy to knighthood. A salad bar supplements meaty mouthfuls with plates of leafy greens, rice, beans, and sauce-laden noodles.
At Oasis Brazilian Restaurant, family and friends can enjoy authentic Brazilian dishes around tables topped with checkerboard cloths in a relaxed setting. Brazilian-style barbecue and specialty steaks sizzle on long spears over open flames, and a spread of seafood and vegetarian dishes showcase other South American flavors. Peach custard, coconut flan, and rice pudding help finish off hearty meals and spontaneous food fights on a sweet note.
Morsels of beef, chicken, and pork absorb rich, smoky flavors over the wood coals of Braza's custom-made churrasqueria grill. Servers slice the traditional Brazilian feasts off skewers right at the table, which is one of the rich traditions of gaucho culture, like tying pork sausage into lasso knots. An all-you-can-eat buffet with sides such as yucca, hearts of palm, and lemon sauce cut meaty flavors with zesty and crispy tastes. As guests savor chicken wings, pork tenderloins, and jerk beef, a lively nightclub atmosphere puts feet on the dance floor with traditional Brazilian music and karaoke.
Beneath softly lit chandeliers, Chama Grill's gaucho chefs navigate tables piled with fried bananas and other Brazilian sides, whisking cuts of fire-roasted meats to diners. They hand-carve lightly seasoned top sirloin, brazilian pork sausage, bacon-wrapped filet mignon, and more—and the meat keeps coming whenever diners flip their table cards to indicate they want more. This rodízio style of dining is native to Brazil, as is the churrasco cooking method the chefs employ: All the meat is seasoned, skewered, and slow-cooked over the fire or a sleeping dragon's nose.
The chefs also make their own pasta for a selection of Italian dishes, including handmade jumbo lobster ravioli drowned in a light cream-saffron sauce. In-house wine connoisseurs recommend the best pairings for a certain meat or a diner's zodiac sign from the international wine list, which includes bottles from Chile, Argentina, Europe, and the United States.
When Ricardo and Nancy Mermet opened Tango Restaurant, their mission was to bring a flavorful slice of Argentina to the Northeast. Sides of beef rotate slowly on spits over an open-flame grill, searing to premium tenderness and juiciness before a knife-wielding asadore (grill chef) carves off the choicest cuts. The menu revolves around beef entrees, such as filet mignon topped with roquefort cheese, but it also showcases grilled chicken marinated in lemon sauce and seafood dishes such as seasoned sole prepared with red sauce and cheese. Adventurous diners can try delicacies such as kidney and sweetbreads (usually made from the throat or pancreas), and super-adventurous diners can enjoy their meals while suspended above a shark tank.
Tango's vinegar-parsley chimichurri sauce complements the flavor of entrees, leading some diners to eat up to 2 pounds of meat in a single sitting, according to Ricardo and Nancy. Tango's chic wood bar pours wine and beer, and an open space invites diners to shimmy off their dinner by performing the eatery's eponymous dance amid dim mood lighting and exposed brick walls.