Fogo de Chao is the ultimate steakhouse. This Brazilian-influenced restaurant is a favorite of diners and chefs alike, with yearly sales above $200 million.
The beef is just as luxurious—dry-aged rib-eyes and Australian Wagyu cooked over wood-fired log boilers and served with oysters Rockefeller and seafood towers.
The quickest restaurant brand in America, this Texas-based steakhouse business has opened its largest facility in the globe.
In elegant settings with huge wine collections and sparkling bars, jumbo lump crab cakes, Wagyu meatballs, Nuskes' bacon steak, clam chowder, and rare oysters are offered.
The establishment serves meat on a 500-degree platter with salt, pepper, and parsley.
The Ohio-born success story delivers some of the nation's finest fish, but don't forget the steaks. Steaks this big are hard to ignore.
The business ages these prime steaks and trademark filets in-house for 28 days to attain optimal flavor and texture before serving them with
ancho chili butter, scallions, brandy balsamic drizzle, marrow butter, and other lavish toppings.
The Capital Grille's golden exterior, formal service, and festive atmosphere remind guests of its steakhouse status.
Its price is a big part of its popularity, but the firm also has a surprising amount of respectability. It's a gourmet dine-in chain.