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.
Instead of trays, waiters at Brazilian Cowboy Steakhouse & Grill carry swords that skewer such offerings as top sirloin, garlic picanha, grilled pineapple, and bacon-wrapped chicken, chauffeuring the slabs directly to tables where diners can indicate their preferred cuts. As the mesquite-grilled meats circulate throughout the room, customers can load the remaining space on their plates with the cheese bread, beans and rice, fried bananas, and salads that fill the restaurant’s full buffet. An easy-listening band headlines Brazilian Cowboy's stage each Friday and Saturday, and the concert’s addition of music to the meaty masquerade creates an atmosphere reminiscent of that at a butcher-school prom.
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.
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.
Good steaks begin with good beef, and The Yellow Rose Steak & Chop House doesn't let anything less than free-range, USDA Prime beef touch its grills. The chefs sear everything from 6-ounce cuts of filet mignon to 16-ounce, hand-cut rib eyes using simple seasonings of kosher salt, black pepper, and butter. This straightforward combination keeps the steak's natural flavor at the forefront. For a true steakhouse indulgence, the chefs also grill cuts of Allen Brothers' steaks?dry-aged for 40 days?whenever they are available.
The menu of hearty surf and turf doesn't stop with steaks, though. It also features down-home classics (think country-fried chicken with homemade gravy) as well as more extravagant plates (Australian lobster tail with drawn butter, anyone?). A modest wine list and classic-cocktail collection ensures a suitable drink to accompany any meal.
The steakhouse's dining room cultivates a romantic, yet rustic ambiance characterized by intimate lighting, dark wood furnishings, and a bar area decorated with silhouetted figures of moose and buffalo. Occasionally, the restaurant hosts live musical performances, encouraging guests to tap their feet and flap their vestigial wings to the sounds of a solo guitar or piano.