Brazilian Steakhouses in Wildwood

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Servers bearing 3-foot skewers of slow-cooked meat circulate the dining room looking for green ?go? cards. When diners flash them, they arrive at tables and carve slices of top sirloin, lamb, pork, and chicken?each smoked over mesquite wood?until they?re told to stop. Although the restaurant undoubtedly caters to carnivores, guests who prefer veggies can munch on meatless feasts composed of 35 different items, including caramelized bananas, Brazilian mashed potatoes, and pasta.

172 Carondelet Plz.
Clayton,
MO
US

Inside Coco Louco Brasil’s dining room, swirls of aromatic steam dance above platters of fresh seafood and meat skewered and grilled in the traditional Brazilian churrasco style. From behind the full bar, the restaurant's mixologist tops off glasses with cocktails, including the signature Brazilian drink known as the caipirinha. Most weekend nights, a host of live musicians entertain patrons with music ranging anywhere from traditional Brazilian samba to modern pop to playing the Canadian frog xylophone.

512 North Euclid Avenue
St. Louis,
MO
US

Provoke your palate with empanadas de camarão, pastry-encased shrimp, cream sauce, and spicy tomato dipping sauce ($9), or let fresh mussels swim to your belly from a wine-bathed marisco buzios plate ($9). Yemanja Brasil's menu of Brazilian dinner bitables organizes proteins by their proper names: de carno/porco (beef/pork), do mar (seafood), de frango (chicken), or vegetariano. Feijoada de Ogum ($17), Brazil's national dish, is a stew of black beans, dried beef, smoked sausage, and pork ribs with rice and collard greens. Or get mouth mitts on frango minas with shredded chicken in a four-cheese raisin-cream sauce ($16). Vegetarians delight in the curried seasonal vegetables of arroz feijao botafogo ($11), whereas strict dessertists feel wholly respected with decadent layers of paveé da nena (champagne cookies layered with chocolate, egg-custard cream, and flavored whipped cream topped with chocolate sauce, $6).

2900 Missouri Ave
Saint Louis,
MO
US

Though cafes and steakhouses may offer different fare, they both excel at the same thing: creating a cozy, welcoming vibe. In 2006, Joe and Dana Gisi opened Jilly's, a cafe?steakhouse hybrid brimming with family-friendly comfort. With its romantic yet casual atmosphere, the restaurant offers food fit for its dual personality. Homemade yet artfully presented, items range from center-cut pork chops and 14-ounce ribeyes to salads, burgers, and hearty pastas. Visitors can explore these dishes while having a drink and relaxing at the mahogany bar, or they can opt for the quiet, softly lit dining room?the ideal setting for an intimate date or laid-back parent-teacher conference.

1630 Gravois Rd.
High Ridge,
MO
US

At Bacana Brasil, diners pay a flat fee for unlimited grilled meats, salads, and side dishes. Grill chefs circulate around the rustic and elegant dining area, slicing meat onto plates until feasters can feast no longer, as indicated by a frowny-faced emoticon painted onto a plate using steak sauce. The focused menu features 13 grilled meats, including top sirloin, fillet, bacon-wrapped chicken, sausage, pork, lamb, shrimp, and brisket. On top of that, patrons can grab unlimited salads, hot side dishes, desserts, and roasted banana and pineapple from a buffet. All-you-can-eat dinners are $29.95 Monday through Thursday nights and $31.95 Friday through Sunday. To help a dry palate or dryer conversation, toss back a glass of Argentinean cabernet ($7), Australian shiraz ($10), or a Brazilian beer such as Xingu Black or Palma Louca ($4 each).

16123 Chesterfield Pkwy W
Chesterfield,
MO
US

Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.

258 Mid Rivers Center
St. Peters,
MO
US