The Fogata Brazilian Steakhouse, Manassas

Unless you've been to a Brazilian churrascaria, you've likely never had picanha, a cut of beef top sirloin with an extremely thick cap of fat. Most butchers in America break down the beef in a way that gets rid of the majority of the fat, which removes a lot of flavor in the process.

At The Fogata Brazilian Steakhouse, though, that fat is intact, cooked along with the rest of the meat on a rotisserie. The spit is then transported to tables, where guachos carve the picanha directly onto patrons' plates. The guachos also carve skewers of boneless chicken, filet mignon, and short ribs tableside, bringing more and more meat until patrons indicate that they are full. A salad bar full of shrimp salad, quinoa, and vegetables complements the proteins.