Gauchos Churrascaria, Manchester

For Brazil's early cowboys, the plains of South America were the ultimate live-work space. As gauchos tracked cattle for local ranchers, they'd take their meals right there in the open air. Unable to transport and preserve meat, they began skewering and roasting large portions of a single animal in one sitting. The style of cooking was called churrasco, and it inspires the roaming buffet of meats at Gauchos Churrascaria.

Modern-day guests have some perks the cowboys never did: a salad bar stocked with fresh dishes such as pineapple salad and Brazilian cheese bread, plus a variety of starches and black beans as sides. Once they've returned to their table, they display a special card green-side up and start selecting from the parade of slow-roasted meats passing their table. (The card's red side halts the service when you need to focus on chewing or prevent a gaucho traffic jam.) The dozen varieties include prime rib, bacon-wrapped filet, and pork loin, all simply seasoned with their own juices and a little salt. Those who have managed to save room can end their meal with imported Italian desserts and a cup of Starbucks coffee.