Brazzaz, Chicago

Rather than stay cooped up the kitchen, Brazzaz's gaucho chefs make forays into the dining area to carve portions of their 18 churrascaria-style, fire-roasted meats for guests. As customers lounge beneath geometric pendant lamps, they can take their pick of Brazilian bites, from succulent slices of tenderloin medallions wrapped in bacon to whole legs of lamb marinated in a secret blend of ingredients. In addition to devouring the all-you-can-eat meats, diners can pair their entrees with selections from the gourmet salad and sides bar, which stocks more than 60 items of seafood, imported cheese, cured meat, and fresh-cut vegetables. After dinner, sweet teeth sink into freshly crafted desserts, which may be purchased for an additional cost and run the gamut from Brazilian flan to chocolate mousse topped with homemade whipped cream. Throughout each feast, bartenders can help wash down bites by whipping up cocktails or pouring selections from a sommelier-selected, 150-item wine list, which focuses on vineyards in the Americas from California to the Little California districts in major cities.