Brazilian Restaurants in Verona

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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.

1034 McCarter Highway
Newark,
NJ
US

For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.

Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.

466 Prospect Ave.
West Orange,
NJ
US

Housed inside a refurbished 200-year-old farmhouse, Stone Manor 101's enormous 14,000 square-foot space is surprisingly cozy. But the two working fireplaces, a long, wooden bar, and shining hardwood floors are just the beginning, as evidenced by a recent The New York Times review. It might be the tall, leather chairs, or it might be the fresh ingredients, all of which are selected daily from the Hunts Point meat and produce markets in the Bronx. With a Mediterranean focus, the menu lists dishes such as bruschetta and artichokes, but centers around a large selection of steaks, from petite filets to a 45-ounce porterhouse for two people or one very hungry growing teen.

101 Saw Mill River Rd.
Hawthorne,
NY
US

When clients walk into Hida, it's almost like they're teleported straight to Japan. The restaurant is housed within a Japanese Gasho building, with sharply slanted roofs designed to prevent accumulation of snow and whipped cream. Hida's Gasho dates back more than four centuries, when it was built as a farmhouse in Hida, Japan. In the 1970s, the building was dismantled and shipped piece by piece to Hawthorne, where the structure now stands surrounded by trees, walking paths, and a koi pond. Like the building itself, Hida's cuisine pays homage to Asia. Chefs create dozens of sushi rolls, hibachi entrees, and kitchen specialties such as beef negimaki.

6 Saw Mill River Road
Hawthorne,
NY
US

The gaucho chefs at Greengrill Rodizio carve succulent portions of charcoal-roasted meats tableside as buffet tenders watch over up to 60 hot and cold dishes. Meat-bearing waiters cruise on a continuous circuit of the dining room to dole out unlimited slices of proteins, such as beef tenderloin, lamb, and suckling pig. Partnered patrons can hunt and gather with ease at self-serve stations that stock internationally inspired hot dishes including ponzu-marinated grilled snapper, Indonesian coconut rice, and cassoulet. Fight unseemly hot breath with cold salads, such as endive or fennel mushroom, or collect edible chess pieces at the fresh sushi bar. An assortment of desserts bring duos' meals to candied conclusions, including a german chocolate cake that sates sweet teeth faster than a taffy pull on the Autobahn. Though not included in today's deal, Greengrill Rodizio refreshes palates with a wide variety of soft drinks and wines from the full bar.

450 Hackensack Ave
Hackensack,
NJ
US

At its simplest, a cheesesteak only requires three ingredients: steak, cheese, and bread. But the grill masters at Philly Cheesesteak House aren't interested in supplying just the basics. Nineteen toppings, from cooked onions and sweet peppers to Cheez Whiz, can flavor the 6- and 10-inch subs.

The sandwiches are part of the House's all-day lunch menu, whose cheesesteak alternatives include veggie burgers and chicken fingers paired with honey mustard. The breakfast menu's omelets are also available from open to close, and an extensive dinner menu ends each day with entrees such as pasta platters and seafood paella for two.

6012 Park Ave
West New York,
NJ
US