If you’re pork-passionate, beef-bananas, and sausage-smitten, today’s Groupon will melt your little animal protein-loving heart. For $25, you’ll stuff your stomach with all the skewered meat you can eat at Chima Brazilian Steakhouse. The cost per person of the unlimited rodizio dinner is $39.50, so you'll have money left over for drinks and dessert to get your $50 value at Chima.
Inside Picanha Brazilian Grill, diners sit back as waiters slice endless amounts of freshly grilled meats at the table. The meat masters roast the tender tidbits over a charcoal grill, ensuring each cut retains its natural juice and flavor before slicing it tableside until visitors' carnivorous cravings have been sated. As waiters ration off beef sirloin, ribs, pork, chicken, and sausage, mouths water, crying at the thought of the meal's end. Each rodizio meal also includes selections from the hot food bar, such as fried bananas, rice, beans, and polenta, as well as verdant greens and fresh fruits from the salad bar. Although not included in today's meal, guest eaters can moisten palates with one of the Brazilian tropical fruit juices and smoothies or bring their favorite brew or grape juice to the BYOB establishment.
Fogo de Chão specializes in authentic Brazilian grilled meats. Established in 1970, Fogo strives to perfectly replicate the taste of the gauncho steaks and chops of Porto Alegre, Brazil. To this day, Fogo insists on only employing chefs that are masters of this flavorful South American grilling technique, keeping the legacy alive. Fogo offers a whopping 16 different cuts of meat, which are supplied in a constant stream to your plate. Want more of their succulent and tender lamp chops? Just grab the attention of the nearest server or “gucho,” who’ll promptly bring you what you want. Don’t forget to make a visit (or a couple of visits) to their salad bar, which offers a vast selection of fresh vegetables, cured meats, and imported cheeses for the ultimate Brazilian dining experience.
The layout of Rio Rodizio is telling: with a candlelit dining area in one section and a long bar lined with flat screens in another, it's as much a place to take a date for a romantic meal as it is a spot to grab a drink after work. In the dining room, gaucho chefs carve cuts of lamb, beef, and pork right at the table, forcing diners to clear plate space next to seared fish, homemade pastas, and sushi rolls drizzled in flavorful sauce. Like a home that's been decorated by robbing a furniture store in the dark, the cocktail menu is a fusion of tastes, its Asian and Brazilian proclivities represented by sangrias, tropical juices, and sake.
Beginning with certified Angus and USDA Prime beef and a wood-burning grill and smoker, Prime 13?s Executive Chef Lou Smith forges hearty, foodie-friendly American comfort cuisine. Ranging from an 8-ounce filet to a 44-ounce porterhouse, the steaks can emerge from the kitchen topped with anything from decadent foie gras to a signature barbecue sauce made with maple, smoked tomato, and chipotle peppers. The protein-laden menu draws equally from the land and the sea, featuring house-cured bacon and char-grilled pork chops alongside wild-caught Brazilian lobster tails and a chef's selection of oysters that changes daily, much like the color of most Stop signs.
In the dining room, the chefs also serve as the entertainment. In addition to peeking into the open kitchen to check on their steaks, diners can watch the grill?s action on flat-screen televisions. Recessed lighting illuminates pastel walls, which hold rustic touches such as chalkboards and wrought-iron shutters.
Sailboats breeze through the harbor outside of The Dockside, where chefs create a seafood-studded menu laden with comfort foods and upscale options. Appetizers summon jaws to action and include spiced Maryland crab cakes and lamb-chop lollipops, which are ideal for rewarding kids after dentist visits or pairing with cooling mint tzatziki sauce. After couples or quartets clear their starters, servers whisk out entrees such as succulent lobster rolls or pan-seared diver scallops awash in a balsamic reduction and trimmed with truffled potato puree and garlicky spinach. Chefs also braise Angus short ribs and sprinkle panko on five-cheese-sauced penne pasta that is studded, like the Jolly Green Giant’s belt, with broccoli rabe.