For the pitmasters at Smokin' Jonny's BBQ, a successful barbecue is a three-step process. First, they must select the right meat, whether it be pulled pork, tender ribs, or brisket. Once they've rubbed it with a blend of herbs and spices, the cooks then need to pick the right wood?such as hickory or applewood?over which to slow-smoke it. Lastly, they whip up rubs and marinades, whose secret recipes are known only to them and kitchen spies disguised as six-foot-tall spatulas. Those final touches accentuate the already smoky flavor of Smokin' Jonny's meats, readying them to pair with timeless southern sides such as fried cornbread.
From under the grill at Britt's BBQ, flames reach their flavor-enhancing tendrils up to barbecue-glazed ribs, tender pork shoulders, and skewers loaded with fresh veggies, infusing the whole menu of barbecue eats with their smoky essence. Grill-savvy chefs fill sandwiches, entree platters, and fresh salad greens with cuts of brisket, ribs, and chicken as guests order, resulting in hot meals fresher than a daisy on laundry day. A flavorful assortment of sides and freshly squeezed lemonade enhances the sensory experience of barbecue feasts, surrounding entrees with verdant slivers of cucumber salad, herb-speckled chunks of potato salad, and scoops of beans glistening in pools of barbecue sauce.
At By Brazil, gauchos whisk skewers of meat from table to table, carving the choicest cuts of top sirloin, passion fruit-marinated pork loin, and barbecued chicken. This all-you-can-eat churrasco feast is part of the restaurant's rich Brazilian tradition, which guests can soak up during lunch and dinner. Most of the staff is fluent in Portuguese too, so they can help diners learn how to properly pronounce certain menu items.
If you're not up for the buffet, you can nibble on appetizers that include Brazilian sandwiches, polenta, or fried yucca, then wash them down with an assortment of exotic beverages. These range from imported Brazilian beers to refreshing caipirinhas, a cocktail made with sugar cane hard liquor, sugar, and lime, that flows freely down the Amazon river.
Servers hoisting skewers circulate continuously through Samba Brazilian Steakhouse, pausing tableside to carve mesquite-grilled morsels of brazilian sausage, bacon-wrapped chicken, and sirloin steak. This is hardly an unusual sight at Brazil's famous all-you-can-eat churrascarias?until you see the ocean views backdropping through the 180-degree wall of glass in Samba Brazilian Steakhouse's Redondo dining room. This chic perspective on tropicalia dominates all aspects of the steakhouse. Clusters of mod white couches stand out against glowing orange walls, which contain plenty of nooks for groups to squeeze into. Brunch hours offer a consortium of all-you-can-eat meats such as marinated beef and pork. The main course is complemented by unlimited trips to the salad- and Brazilian side dish-buffet, as well as your choice of mimosas, champagne, and sangria. On Thursday?Saturday, a chorus of smooth-limbed showgirls catalyze the party with a slight assist from the caipirinha bar's more than 20 versions of Brazil's national cocktail.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
The aroma hits you first. It could be the brisket fresh off the smoker, or the candied yams carmelizing similar to how grandma use to make them. No matter the dish, D's Original Take Out Grill makes sure it's menu carries the soulful essence of owners Damon and Wendy Stalworth's southern roots. He whips up Louisiana-style chicken sausages, and coats St. Louis-style ribs in a sauce inspired by his grandmother's recipe, which is now sold at Whole Foods. Diners can also enjoy the signature sauce on wings or take bottles of the sauce home to paint edible murals on open walls.