I never understood dry-aged beef until I had the dry-aged Porterhouse steak at Butcher & Singer. It was paired with a heavenly Cabernet Sauvignon (from the boutique Elizabeth Spencer vineyard named after its husband and wife team Elizabeth Pressler and Spencer Graham). The whole experience is nowhere near complete without the Stuffed Hash Browns. Imagine this: a patty of cooked cubes of potatoes, diced Vidalia onions, and sour cream, enrobed in shredded potatoes, then cooked in a pan until golden brown on both sides. Yes, you should get some asparagus to assuage the guilt of overindulging in meat and carbs, but the veggie will not linger in your memory like the Porterhouse and Stuffed Hash Browns will.
If you want to go to a high-end steakhouse and you go to a chain like Ruth's Chris or Capital Grille, you are out of our mind. They are chains. Enough said. Go to a one-of-a-kind: Butcher & Singer. It's a Stephen Starr restaurant, so you know it will be amazing.
Trivia: This restaurant (although it was then a restaurant called Striped Bass) appeared in the movie The Sixth Sense in the scene where Bruce Willis' character (spoiler alert: ghost) showed up late for dinner with his wife and she paid the bill.
Like Fogo de Chão, Chima is an all-you-can-eat Brazilian steakhouse. As a carnivore, I like them both. Neither is cheap. Both will make you feel great while you are (over) eating. Both will give you meat sweats later. I go to these places so infrequently that I forget the whole overindulgence thing.
The wonderful thing about a Brazilian steakhouse is that the meat is always cooked as you like it, as they slice off the precise temperature of meat that you like.
To compare and contrast Fogo de Chão and Chima, Fogo has a better salad bar. That said, the salad bar is precisely what they want you to fill up on to keep you away from eating too much of the expensive meats. Fogo also makes you wait and gives you one of those electronic buzzers when your table is ready, like Olive Garden or something (ugh). The quality of the meats are about the same. The price is about the same.
That said, Chima offers grilled pineapple that is sprinkled first with cinnamon sugar. They slice it off table side like they do the meat.
I would go to Chima over Fogo de Chão if given the choice.
Like Chima, Fogo de Chão is an all-you-can-eat Brazilian steakhouse. As a carnivore, I like them both. Neither is cheap. Both will make you feel great while you are (over) eating. Both will give you meat sweats later. I go to these places so infrequently that I forget the whole overindulgence thing.
The wonderful thing about a Brazilian steakhouse is that the meat is always cooked as you like it, as they slice off the precise temperature of meat that you like.
To compare and contrast Fogo de Chão and Chima, Fogo has a better salad bar. That said, the salad bar is precisely what they want you to fill up on to keep you away from eating too much of the expensive meats. Fogo also makes you wait and gives you one of those electronic buzzers when your table is ready, like Olive Garden or something (ugh). The quality of the meats are about the same. The price is about the same.
That said, Chima offers grilled pineapple that is sprinkled first with cinnamon sugar. They slice it off table side like they do the meat.
I would go to Chima over Fogo de Chão if given the choice.