With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria??a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also featured seafood selections, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos??also known as Brazilian cowboys??bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and appetizers at the salad bar.
For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
The staff at Nick’s Boathouse aim to combine affordable, upscale seafood specialties and a casual atmosphere, where waterfront views surround the outdoor patio and lantern-style lights illuminate the wood accents of the indoor space. On Friday and Saturday nights, the owners hire local bands to serenade diners as they savor blackened-chicken pasta and one of four signature flatbreads. The kitchen staff prepares fresh fish to order at lunch, dinner, or private events.
This culinary emporium's owners, Paras and Tamara Arora, know that palates can be choosy. So in early 2012, the couple opened Beyond India, an Indo-American fusion restaurant that combines traditional recipes from both cultures. Drawing on 20 years of experience cooking traditional Indian cuisine—specifically from North India—Punjabi chef Singh populates tables with pub-style golden appetizers and more exotic starters of delicately fried paneer pakora. The team bakes entrees such as seafood and tandoori lamb in an oven that reaches 900 degrees, almost exactly twice the temperature at which books and firefighting manuals burn. After sopping up a curry dish from the endless lunch buffet, patrons can cool off taste buds with a sweet slice of key-lime pie.
In the Southern-centric kitchen at Jen's Creoles Restaurant, chefs simmer batches of creole gumbo and bake tins full of creole cornbread. The menu of comfort food also includes wings, hush puppies, burgers, and andouille sausage sliced atop a mound of red beans and rice.
In honor of Women?s History Month, Groupon is celebrating an inspiring group of women: business leaders whose companies and brands enrich their communities. Thanks to the dedication and ingenuity of these leaders, local communities across the country are stronger and more diverse.
Shop the Women in Business collection.