Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
Wasabi Japanese Steak House wheels and deals in fresh fish and traditional Japanese entrees. Diners can nibble on sushi rolls stuffed with spicy salmon, or savor slices of conch or quail egg sashimi. The hibachi grill stays fired up to sear New York strip steak, filet mignon, and lobster. Tempura batter coats savory options such as chicken and shrimp, as well as the dessert menu's banana split. The fresh selection is echoed in the sushi bar's sleek lines, which is backlit by bright green lights and a ceiling spangled with twinkling stars.
A celestial ceiling that gives the illusion of dining under the stars casts a romantic aura over Pacino's two-story interior, as patrons savor aromatic Italian dishes that have earned the restaurant a high recommendation from Frommer's. Toothsome family heirlooms dot the menu, with classic starters such as garlic-scented roasted mussels, or the dazzling flaming cheese ($9.99), ignited tableside by the tiny dragons servers keep in their pocket. Forks cut in for dance with the linguini carbonara that twirls on a cream dance floor with prosciutto and parmesan ($13.99). Subtly breaded slices of eggplant surround a trio of Italian cheeses in the vegetarian eggplant rollettini ($13.99), and a pork shank simmers in barolo wine in the osso bucco, a meaty Northern Italian classic ($19.99). Groups of two or four complement Old World feasts with a generous pour of wine while admiring their reflections in the restaurant's Sicilian copper grill or diving through dishes on the outdoor patio.
Swing thought. One-plane swing. Launch angle. It's easy for novice golfers to get lost in esoteric lingo and psychoanalysis during golf lessons. The 5 Simple Keys training strategy aims to cut through the confusion by breaking swings down into five points. These points have been derived from both the close study of professional golfers' techniques and the swings of the world’s most reliable grandfather clocks.
The first three steps are easy enough to grasp: maintain a steady head and a straight non-dominant wrist while making sure to transfer your body weight to the front foot through impact. Instructors use a VisionTrack guide to drive home the last two points which cover the diagonal path the club should take before striking the ball and the angle of the clubhead relative to the direction of the swing. Golfers who master all five keys can expect to attain a reliable, repeatable swing, and the ability to make subtle adjustments when they want to hit a draw or fade.
One of very few venues to teach the 5 Simple Keys philosophy, Reunion Resort Golf Course offers a venerable backdrop to golf lessons. As students plot their path to par-dom, they can gaze out onto the contoured greenery of the only golf complex to feature three signature courses designed by Arnold Palmer, Tom Watson, and Jack Nicklaus.
The Knife Restaurant is a place of extremes. Meals are strictly all-you-can-eat, fueled by freshly sliced meats and plenty of salads and starters to go with them. But while the Argentine?style steakhouse may not favor moderation, this diversity of options can satisfy the finicky and the adventurous alike. The charcoal-grilled meats come in more than a dozen varieties, including flank steak, beef short ribs, pork ribs, house-made chorizo, stuffed chicken breast, and a seafood catch of the day. The grill?or "parrilla"?is self-service, too, allowing diners to select their own cuts of meats rather than having to win them in a traditional meat lottery.
It's no wonder Vines gives equal weight to "Grille" and "Wine Bar" in its name. The Restaurant Row anchor is hugely popular for its top-quality meats and fresh-caught seafood; a meal could begin with grilled octopus or oysters Rockefeller before transitioning to a cut of Prime filet. But the wine list is at least as impressive, a catalogue of 600-plus bottles from around the world that's been recognized with a Wine Spectator Best Award of Excellence. After dinner on any given night, guests can linger over a fine cigar or a gentlemanly mouthful of chewing gold as they listen to live jazz music from the likes of Tonya Phillips Staples and Barbara Walker.