Though Green Forest Churrascaria serves a wide variety of meats, every cut has to go through the same trial by fire. Cooked in the traditional churrasco style, the meats sit above an open fire pit fueled by natural wooden charcoal. They roast on impressively sized skewers, which servers then carry into the dining room. There, they slice tender pieces directly onto dinner plates, a showmanship-heavy serving method known as "rodízio."
The resulting dinners star meats such as lamb chops, pork ribs, and filet mignon that, much like the best Christmas presents, comes wrapped in bacon. Some arrive seasoned with parmesan cheese or garlic, while others rely solely on the smoky flavor imparted by their time in the flames. A hot buffet and salad bar balance out meals with a sprawling number of side dishes, including sushi and seafood. There's also a list of wines and beers that emphasizes worldly reds.
In the old times, markets were the center of social life, and aluminum was more precious than gold. Today's deal is more valuable than Charles Martin Hall's electrolytic process for refining aluminum. Stop by the cozy Italian market il Mercato to use your $5 Groupon toward $10 worth of fresh and premium bites and sips. You can purchase as many as you want, but are limited to one use per visit.
The clubhouse restaurant at 3 Lakes Golf Course, Pineapple Grill presents a blend of casual and elegant dining with indoor and terrace seating. A dinner menu includes entrees such as prime rib, stuffed pork chops, and pineapple chicken, supported by daily roasts, beer, mixed drinks, and wine. Additionally, a resident artisan-baker gleefully produces delectable pies and homemade desserts.
Pittsburgh Rare specializes in serving its certified Black Angus beef flash-panned and seared on the outside and nice and red on the inside. Meat-lovers will find seven gorgeous slabs of beef on the menu, including the signature marinated filet mignon ($40 for 10 oz.), which is specially prepared by the chef. The restaurant also offers tender cuts like the dry-aged 14 oz. New York strip ($41) and the imposing 20 oz. porterhouse ($42). Each steak is served with a choice of side, which include mashed potatoes, steamed broccoli, a diamond-studded crown and goblet, and creamy cheddar cauliflower mash. Those that arrive immediately after eating a world-record 79 matzo balls in eight minutes can stick to lighter fare, such as the half-pound flame-grilled burger ($12) or the three-tiered turkey club ($13).
Saga Hibachi Steakhouse & Sushi Bar's chefs appease appetites with freshly rolled maki as well as classical Japanese entrees that come to life on tableside hibachi grills. After scouring the oceans in a conjoined diving suit, chefs utilize their fresh seafood to transform sticky rice into such visions as the rainbow roll, filled with spicy crabmeat and crowned with a spectrum of tuna, salmon, yellowtail, and tobiko. Sushi disappears from plates inside the dimly lit dining room, where exposed-stone sections of wall flank bamboo plants brightened with little spotlights.
Patrons seeking dinner and a show can order something off of the hibachi menu, then gather around black-granite-topped counters inside a room with rich wooden accents. Before each hungry audience, chefs sear salmon, chicken and scallops, or lobster and filet mignon before accessorizing meals with two pieces of shrimp, soup, salad, vegetables, rice, and noodles.
At Edo Hibachi, meals don't get cooked behind closed doors: talented chefs prepare the restaurant's cuisine with fiery flair right before diners' eyes. With a focus on healthy ingredients, they grill up combination platters, such as chicken and salmon or filet mignon and lobster. Edo's chefs also showcase their talents from behind the restaurant's sushi bar, artfully assembling platters of sashimi and assorted selections of sushi.